Ingredients:

• 1 large bunch – Fenugreek greens
• 1 large – Tomato (chopped)
• 1 tbsp – Oil
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Dhania powder
• 2-3 pinches – Turmeric powder
• 2 pinches – Asafoetida
• 1/2 tsp each – Mustard and Cumin seeds

Method:

1. Pick leaves of methi, wash, drain and chop coarsely.
2. Put in 1 litre of boiling water and simmer for 2-3 minutes.
3. Drain, wash well under running water.
4. Press out excess water, keep aside.
5. Heat oil in a pan, add seeds and asafoetida and allow it to splutter.
6. Add tomatoes, all dry masalas and stir.
7. Allow it to simmer till oil separates.
8. Add a tbsp of water and bring to a boil.
9. Add fenugreek leaves, mix well, cook on low till oil separates.
10. Serve hot with thin hot chapattis or phulkas

Recipe courtesy of Sify Bawarchi