Methi ki Sabzi


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Substitute methi with spinach or spring onions. These need not be boiled before adding to the recipe.

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Makes 2 servings
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  1. Boil 3 cups water in a deep pan, add the methi leaves and simmer for 2-3 minutes.
  2. Drain, wash again and keep aside.
  3. Heat oil in a pan and add the mustard seeds.
  4. When the seeds crackle, add the asafoetida, tomatoes, all dry masalas, mix well and cook on a slow flame till the oil separates.
  5. Add a tbsp of water,mix well and bring to a boil.
  6. Add the fenugreek leaves, mix well and cook on a slow flame till oil separates.
  7. Serve hot with thin hot chappatis or phulkas.
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This recipe was contributed by vinodsharma on 05 Oct 2011

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