Wednesday, November 11, 2009

Methi Bhaji

1 bunch Methi Leaves1 tsp Mustard SeedsOil
2 tsp JeeraSalt
1 pinch HingSugar
1 pinch Turmeric
1 tsp Red Chilli Powder

Wash and drain the methi leaves.
In a skillet, splutter the mustard and jeera.
Add hing, turmeric, red chilli powder and salt and saute for a few seconds.
Add the methi leaves and cook on medium flame until they start to wilt and get tender.
Sprinkle 1/2 a tsp of sugar to reduce the bitterness.
Serve hot with roti/rice..

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