Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         bunc  fenugreek greens
   1      large         tomato chopped
   1      tablespoon    oil
     1/2  teaspoon      red chilli powder
     1/4  teaspoon      dhania powder
   2      pinches       turmeric powder -- (2 to 3)
   2      pinches       asafoetida
     1/2  teaspoon      mustard & cumin seeds

Preparation:

Pick leaves of methi, chop coarsely, wash and drain. Put in 1 litre boiling water, simmer for 2-3 minutes. Drain, wash well in colander under running tap water. Press out excess water, keep aside. Heat oil in a pan, add seeds, asafoetida, allow to splutter. Add tomatoes, all dry masalas, stir. Simmer till oil separates. Add a tablespoon water, bring to a boil. Add fenugreek leaves, mix well, cook on low till oil separates. Serve hot with thin hot chappatis or phulkas. Making time: 15 minutes Makes: 2 servings Shelflife: Best fresh Variation: Substitute methi with spinach or spring onions. These need not be boiled before adding to the recipe. Just chop fine, wash, drain and continue from there.