Methi ki Sabzi
Added to 2 cookbooks
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Substitute methi with spinach or spring onions. These need not be boiled before adding to the recipe.
- Boil 3 cups water in a deep pan, add the methi leaves and simmer for 2-3 minutes.
- Drain, wash again and keep aside.
- Heat oil in a pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida, tomatoes, all dry masalas, mix well and cook on a slow flame till the oil separates.
- Add a tbsp of water,mix well and bring to a boil.
- Add the fenugreek leaves, mix well and cook on a slow flame till oil separates.
- Serve hot with thin hot chappatis or phulkas.
This recipe was contributed by vinodsharma on 05 Oct 2011
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