Methi Leaves (Fenugreek Leaves) is good for health in any form of preparation. It has lot of fiber and is rich in Iron.
Fenugreek Leaves – 1 medium sized bunch
Tomatoes – 2 medium sized (chopped)
Onion -1 chopped
Peanut (Ground Nut) – 2 tbsp
Dhania (Coriander) Powder – 1 tsp
Jeera (Cumin) Powder – 1tsp
Chilli Powder – ¾ tsp
Haldi (Turmeric) Powder – 1/8 tsp
Roasted and semi crushed Peanuts – 1 ½ tbsp
Grated Gur (Jaggery) – 1 tsp
Salt to taste
Oil – 1 tbsp
Mustard seeds (Rai) – ¾ tsp
Cumin seeds (Jeera) ½ tsp
Crushed Garlic – 8 pods
Pluck the tender leaves and stems, chop them and wash well.
Heat Oil in a pan. Add Mustard seeds. When it crackles, add Cumin Seeds. Stir for 30 seconds. Add Peanut and Crushed Garlic. Sauté for a minute. Add the Onion.
When the Onion becomes translucent, add Tomatoes and all the dry powders.
Cover and cook till the Tomatoes are half done. Add Methi Leaves and Gur (Jaggery). Cook for couple of minutes.
Add a cup of water, add salt and mix. Close the lid and cook till the leaves are done.
Add roasted Peanut Powder.
Add more salt, if required. Cook for 2 more minutes.
This curry goes well with Roti, Chappati, and Rice. It goes well with bread also.