Friday, August 22, 2008

Methi Tamatar Curry (Fenugreek tomato curry )


3 medium size tomatoes
1 bunch methi (fenugreek)
1/2 tsp mustard seeds
pinch of hing
1 green chilli
1/2 tsp turmeric powder
1 tbsp dhaniya jeera powder
1/2 tsp chilli powder

  • Heat oil in a pan. Add mustard seeds, hing and slit green chilli.
  • When mustard seeds start crackling, add tomatoes.
  • Once tomatoes are soft, add methi leaves.
  • Add the spices and some water.
  • Cook it with the lid covered for 10 minutes or till desired consistency.
  • Garnish with coriander leaves.
Serving Suggestions:
Goes well with parathas. Can be used as a chutney also.

Tip:To overcome the bitterness of methi, you can soak it in slat water for 15-20 minutes prior to cooking.

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