As mentioned in my Methi Murg post, this is one frequent dish I prepare with methi leaves. This curry (gojju) goes well with rice, rotis and dosa.
Tomatoes : 4, Finely chopped
Onions : 2, finely chopped
Methi (Fenugreek) Leaves: 1 cup loosely packed leaves
Green chillis : 5, finely chopped
Garlic : 4 flakes, crushed
Turmeric powder : 1/2 tablespoon
Mustard seeds : 1 tablespoon
Urad dal : 1 teaspoon
Chana dal : 1 teaspoon
Cumin seeds : 1 teaspoon
Curry leaves : 1 twig
Salt : as per taste
Coriander Leaves: few sprigs
Oil : 3 tablespoons
1. Heat oil in a pan. Add mustard seeds and let them splutter. Add dals, curry leaves and cumin seeds.
2. Once dals turn brown, add chopped onions, garlic and chillis and fry well until onions are translucent.
3. Add chopped tomatoes, turmeric, and salt. Combine well and cook on medium flame till tomatoes are completely cooked and you get gravy of required consistency.
4. Add methi leaves and coriander leaves. Combine well and cook for 5 minutes. Remove from heat and serve hot with steamed white rice, dosa or rotis.