Ingredients:
Fresh fenugreek leaves – 3-4 cups
Cumin seeds – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida a pinch
For paste:
Roasted peanut - ½ cup
Garlic – 3-4 cloves
Green chilies – 3-4
Cooking Procedure:
Grind the roasted peanuts, garlic and green chilies to a fine paste.
Fresh fenugreek leaves – 3-4 cups
Cumin seeds – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida a pinch
For paste:
Roasted peanut - ½ cup
Garlic – 3-4 cloves
Green chilies – 3-4
Cooking Procedure:
Grind the roasted peanuts, garlic and green chilies to a fine paste.
Heat 1 tbsp oil in a pan and add the cumin seeds. Then add the turmeric powder and hing. Now add the fenugreek leaves and sauté for a minute. Now add the peanut paste and fry for 2 minutes. Then cover and let cook till the methi get tender. Serve hot with bajri/millet bhakri or roti.
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