Ingredients:

• 6-7 small white Onions or scallions
• 1 common onion, finely chopped
• 1 bunch fresh Fenugreek leaves
• 1/4 cup – Fenugreek sprouts (sprouted like other sprouts)
• 1 tbsp- Butter
• 1 tsp- oil
• 1 green chilli, finely chopped
• 1/2 tsp – Garam Masala
• 1/2 tsp- Dhania powder (coriander seed)
• 2-3 pinches Turmeric powder
• 2-3 pinches Asafoetida
• 1/2 tsp- Sugar
• 1/2 tsp – cumin seeds, crushed

Method:

1. Remove onion from water and drop into cold water.
2. Drain, peel off outer skin. Keep aside.
3. Add fenugreek sprouts into the hot water.
4. Boil for 2 minutes, drain and save the water.
5. Keep sprouts aside.
6. Drop chopped and washed fenugreek leaves into drained hot water.
7. Boil for 3-4 minutes, till leaves are soft.
8. Drain and run under cold water. keep aside.
9. Heat butter, add oil and heat again.
10. Add asafoetida, chopped onions, chopped chilli.
11. Stir fry till onions are transparent.
12. Add all masalas, salt and 1/2 cup water.
13. Add leaves, scallions, and sprouts.
14. Stir and cook till most of water is evaporated.
15. Serve as an accompaniment to baked dishes or rices.

Recipe courtesy of Saroj Kering