Instructions: Pick leaves of methi, chop coarsely, wash & drain.

Put in 1 litre 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 tablespoon water, bring to a boil.

Add fenugreek leaves, mix well, cook on low till oil separates.

Serve hot with thin hot chappatis or phulkas.

Making time: 15 minutes

Makes: 2 servings

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.

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