Ingredients:
2 bunch Methi leaves (275 gms or 9.65 oz) or 9 cups of leaves after the stalks removed
2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 cup chopped onion
2 green chilies or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lemon juice
Preparation: Wash the methi leaves by dumping it in water and shaking it to remove any dirt. Remove the leaves from the stem.
Discard the stem and chop the leaves.
Heat oil add mustard seeds and cumin seeds. When mustard seeds pop add the chopped onions and saute it until it brown. Add green chilies and turmeric powder, asafoetida and methi leaves. Cook until the methi leaves have turned soft. Takes about 5 minutes Add salt, sugar mix add lemon juice. Turn the heat off and serve.
Serves 2
