Methi Ni Bhaji Nu Raitu
The nutritive fenugreek leaves, impart a bitter aromatic flavour that blends well with curds and other spices to make a healthy raita.
250 grams fresh curds (beaten)
1 cup fenugreek leaves (de-stalked)
½ teaspoon red chilli powder
½ teaspoon dhana- jeera powder
¼ teaspoon cumin seeds
Pinch of asafoetida
½ cup water (approx.)
2 teaspoons oil
Salt to taste
1. wash the fenugreek leaves thoroughly. In a bowl, add salt to the leaves. Keep aside for 15-20 minutes. Squeeze out the excess water. Cut the leaves.
2. On alow flame, heat oil in a pan. Add the cumin seeds. As they start to crackle, add the asafoetida and fenugreek leaves. Sauté for a minute. Add water. Cook till the leaves are nearly tender. Add spices and salt. Mix well. Remove from the fire. Keep vegetable to cool, in the same pan.
3. To it, add beaten curds, extra spices and salt if required. Mix well. Serve. Used as a vegetable also