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 and cumin seeds

How to Make Plain Methi Sabzi

• Pick leaves of methi, chop coarsely, wash and drain.
• Pour in 1 litre of boiling water, simmer for 2-3 minutes.
• Drain, wash well in colander under running tap water.
• Press out excess water, keep aside.
• Heat oil in a pan, add seeds, asafoetida, allow to splutter.
• Add tomatoes, all dry masalas, stir. Simmer till oil separates.
• Add a tbsp. water, bring to a boil.
• Add fenugreek leaves, mix well, cook on low till oil separates.
• Serve hot with thin hot chappatis or phulkas.
• 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.