RAJESTHANI “METHI DANA” SABJI
| INGREDIENTS | AMOUNT |
| Onion | 3-4 small sized |
| Methi Dana | 3 teaspoon |
| Dahi/Curd | 2 teaspoon |
| Jeera | ¼ teaspoon |
| Garlic | 3-4 cloves finely chopped |
| Ginger | 1 inch finely chopped |
| Dhaniya Powder | ½ teaspoon |
| Green Chilli | 1 finely chopped |
| Hing/Asafoetida | 1 pinch |
| Black Pepper | As per taste |
| Turmeric Powder | ½ teaspoon |
| Red Chilli Powder | As per taste |
| Salt | To taste |
RECIPE INSTRUCTIONS:
- Boil water in a pan and add fenugreek seeds and cover it for 2-3 minutes and strain the water completely.
- Now, in an another pan heat ½ teaspoon oil in pan.
- Add cumin seeds and hing to it.
- Add onion, garlic, ginger, green chilli and little water.
- Cook it for 4 to 5 minutes on a medium flame.
- In a bowl add curd along with all the spices and salt marinate fenugreek seeds in the curd mixture and mix well.
- Now add curd mixture to the pan in which onion along with water and other ingredients were been cooked.
- Mix and cook for 4 to 5 Minutes and stir.
- Switch off the gas.
- Serve hot with bajra roti or any other roti.
