INGREDIENTS:
Finely chopped tomatoes (4).
Finely chopped fenugreek leaves(1 cup).
Oil (1 TBs).
Salt to taste.
Green chilies chopped (2).
Ginger paste (1 Tsp).
Garlic crushed (1/2 Tsp).
Curry leaves (a twig).
Dried red chili (1-2).
Mustard (1/2 tsp).
Methi / Fenugreek seeds (a pinch of).
PROCEDURE:
Heat oil in a pan add fenugreek seeds, dried red chili, mustard seeds and saute well, as they pop up, add finely chopped onions and fry them golden brown, now add fenugreek leaves, curry leaves and saute them, add chopped tomatoes, salt, ginger paste, garlic and saute them, cook till oil leaves the walls of pan. When oil starts leaving means out tomatoes are getting cooked, add green chilies and saute and off the flame.
For extra spice add little of chili powder and saute well.
Off the flame and serve it hot with hot steaming rice.
Finely chopped tomatoes (4).
 |
| Methi in Tomato |
Oil (1 TBs).
Salt to taste.
Green chilies chopped (2).
Ginger paste (1 Tsp).
Garlic crushed (1/2 Tsp).
Curry leaves (a twig).
Dried red chili (1-2).
Mustard (1/2 tsp).
Methi / Fenugreek seeds (a pinch of).
PROCEDURE:
Heat oil in a pan add fenugreek seeds, dried red chili, mustard seeds and saute well, as they pop up, add finely chopped onions and fry them golden brown, now add fenugreek leaves, curry leaves and saute them, add chopped tomatoes, salt, ginger paste, garlic and saute them, cook till oil leaves the walls of pan. When oil starts leaving means out tomatoes are getting cooked, add green chilies and saute and off the flame.
For extra spice add little of chili powder and saute well.
Off the flame and serve it hot with hot steaming rice.
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