Methi subzi

Name: Methi subzi
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups fenugreek leaves (methi bhaji); 1/2 cup besan (gram flour); 2 tbsp oil; 1 pinch asafoetida; 1/2 tsp cumin seeds; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 2 tsp dhania ,jeera powder; 2 tbsp jaggery; 1/2 lemon (juice); to taste Salt

Jasmin Motta _ #BeingMotta @cook_12567865

#winter
Post-9
Fenugreek leaves (methi bhaji) are bitter in taste are rich potassium and iron.This winter( vegetables )greens is available in abundance and also used in preparation for variety of dishes. Today made dry subzi with fenugreek leaves & gram flour..as side dish for lunch.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

2 servings

2 cupsfenugreek leaves (methi bhaji)
1/2 cupbesan (gram flour)
2 tbspoil
1 pinchasafoetida
1/2 tspcumin seeds
1/4 tspturmeric powder
1 tspred chilli powder
2 tspdhania ,jeera powder
2 tbspjaggery
1/2lemon (juice)
to tasteSalt

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Steps

1

Chopped fresh fenugreek leaves finely..Soak in enough water for 5 mins to remove mud from it. Strain and put it in vessel add enough water & boil/ cook fenugreek leaves for few minutes.
2

In nonstick pan add heat oil add cumin seeds,as it splutter add asafoetida,besan, turmeric powder, red chilli powder, dhania jeera powder and salt..mix and saute for 5 mins.
3

Strain extra water from boiled fenugreek leaves.Add to roasted besan mixture.
4

Mix,add jaggery (gur) and squeeze lemon juice,mix and cover & cook for 5 mins.
5

Serve hot Methi subzi with dal and roti..in lunch.