Fenugreek Leaf Bhaji
|Fenugreek bhaji||300 Gram (2 bunches, large leafed)|
|Onions||3 Large, chopped fine|
|Garlic||8 Clove (40 gm), chopped fine (large cloves)|
|Spring onions||6 , chopped fine|
|Fenugreek||450 Gram (1 1/2 bunches, large leafed)|
|Tomatoes||4 , skinned and chopped|
|Green chillies||6 , slit and deseeded|
|Black pepper powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Amchoor powder||1⁄2 Teaspoon|
|Pure ghee||1 Tablespoon|
Pluck the fenugreek leaves, wash them twice, and chop very fine.
Place 3 tablespoons of ghee in a pan. When it gets hot, add the dry as well as the spring onions. Cook over a slow fire. Once the onion is pink and soft, add the chopped fenugreek, the slit green chillies and the finely sliced garlic.
Sprinkle the turmeric powder and stir. Lower the heat, add the chopped tomatoes, cover, and cook till soft.
Taste for salt. Add the amchoor powder and mix well. Serve at once with parathas or bajra-no-rotlo and thick, creamy curds.