Cuisine of Punjab:Methi Sabzi

Methi Sabzi (Fenugreek Vegetable)

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 & cumin seeds

Method

1. Pick leaves of methi, chop coarsely, wash & drain.

2. Put in 1 litre boiling water, simmer for 2-3 minutes.

3. Drain, wash well in colander under running tap water.

4. Press out excess water, keep aside.

5. Heat oil in a pan, add seeds, asafoetida, allow to splutter.

6. Add tomatoes, all dry masalas, stir. Simmer till oil separates.

7. Add a tbsp. water, bring to a boil.

8. Add fenugreek leaves, mix well, cook on low till oil separates.

9. 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.

Source: bawarchi.com