Methi ki Sabzi

Here’s an easy one and I mean really easy…all it needs is a little patience as it cooks….hehe!
By the way, I’m no firm cook so feel free to play with the ingredients and you’ll love it. (‘coz even if it tastes bad you know it was your creation…well, at least that’s what makes me polish off my food even when its burnt black!)

Ingredients :

1.  A bunch of fenugreek (methi) leaves – as much as you want to eat, I used about 200 gms.
2.  Two cloves of garlic – chopped
3.  Half a teaspoon of ginger paste
4.  2 Tomatoes – chopped or diced
5.  Salt to taste – I don’t like things too salty so I used about a teaspoon (not heaped)
6.  Chopped green chillies – 1 will do but go ahead and use more if you like it HOT
7.  Half a teaspoon of cumin seeds – that’s jeera, if you’re wondering
8.  Half a teaspoon of turmeric powder (haldi)

Cooking the damn thing :
Heat oil in a skillet….I usually use the blackened kadhai my mom left me last summer. Now, I like oil free food, so in this case the minimum you can use is about 2 tablespoons. Anyway, drop in the cumin seeds and the garlic after the oil heats up. Add the fenugreek leaves and tomatoes, ginger paste, green chillies and turmeric powder. Give it a good stir till all the spices are well merged. Pour in about 3/4 cup of water and cover it. Leave it for about ten to fifteen minutes or until the leaves are cooked. Add salt to taste, stir it well and leave it for about another five minutes and believe it or not you’re done. Serve it piping hot with rotis or boiled rice!!

Try this :
Apart from all the ingredients I used above, about half a cup of natural curd (dahi) makes it even more tastier. Just make sure to use a little more salt in case you add curd. This balances out the sourness.