Kela Methi Nu Shaak

Ingredients(for 1 medium bowl per person)

• 1 cup Fresh methi leaves (fenugreek leaves, finely chopped)
• 1 large Ripe banana (kela, sliced)
• 1 small Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1-2 Green chilies (finely chopped) - optional
• 1/2 tsp Mustard seeds (rai)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Coriander powder (dhaniya powder)
• 1/4 tsp Red chili powder (lal mirch) - optional
• to taste Salt
• 2 tsp Oil (preferably groundnut or sunflower oil)
• a pinch Asafoetida (hing) - optional

Instructions

1. 1

   Clean and finely chop the methi leaves. Peel and slice the banana into medium rounds. Chop onion, tomato, and green chilies as required.

   5 minutes

   Soak chopped methi leaves in salted water for 5 minutes to reduce bitterness.

2. 2

   Heat oil in a kadhai on medium flame. Add mustard seeds and cumin seeds; let them splutter. Add a pinch of hing.

   2 minutes

   Do not overheat the oil to avoid burning the spices.

3. 3

   Add chopped onions and sauté till translucent. Add green chilies and sauté for another minute.

   3 minutes

   For a milder version, skip green chilies.

4. 4

   Add chopped tomatoes, turmeric, coriander powder, and red chili powder. Cook till tomatoes soften and masala releases oil.

   4 minutes

   Mash tomatoes slightly with the back of the spoon for a smoother gravy.