Ingredients

• 1 bunch - methi leaves
• 6 - dried red chillies (medium size)
• 2 tsp - mustard seed
• 1 small cup - oil (preferably groundnut oil)
• 1 - big garlic
• tamarind seeds removed and cleaned
• turmeric powder
• a pinch - asafoetida powder
• salt

How to Make Methi bhaji ki chutney

• Separate methi leaves from the stems. Wash the leaves thoroughly, dry on a piece of cloth.
• After the leaves are completely dry, collect them in a bowl.
• Heat 4 tbsps of oil in a kadai on medium flame, and add the methi leaves. Stir till medium fried. Do not over fry (the leaves should retain their greenish tinge and at the same time look well cooked).
• Remove the fried leaves from the kadai and keep them aside.
• Heat 2 tsp oil in the kadai, and add mustard seed and dried red chillies. Saute well, then turn off the flame.
• Add turmeric, asafoetida to the contents of the kadhai and mix well.
• Remove it all and grind in a mixie. Keep the paste aside.
• Next, add the fried methi leaves into the mixie and grind to paste.
• Add tamarind, salt and the previously ground contents of mustard, red chilli, hing, turmeric to the paste of methi leaves in the mixie and grind once more.
• Remove the entire paste and keep it aside.
• Add 2 tbsps of oil to the kadai, add the garlic pieces and fry till golden brown in colour.
• Add the fried garlic to the ground paste and mix well with a spoon.
• Serve with rice mixed with a tbsp of groundnut oil.