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Sindhi Cuisines - Taste of community- Recipe Number - 7
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Methi ki sabzi
Ingredients:
  • Fresh fenugreek leaves 1 small bunch
  • Potatoes 2
  • Ginger and garlic paste 2 tsp
  • Green chillies 2-3
  • Tomatoes 2
  • Turmeric powder 1/4 tsp
  • Coriander powder 1/2 tsp
  • Salt to taste
  • Oil 1 tbspn
Method:
  • Clean and wash methi
  • Peel and dice potatoes into 1 inch cubes,add salt and keep aside for 5 min.Fry them till half done
  • In a frying pan ,put some oil and add ginger garlic paste
  • Saute for few seconds ,then add chopped methi leaves and fry till methi changes colour
  • Add chopped tomatoes and green chillies,salt, dry masalas and fry for some more time
  • Add little water ,close the lid and simmer on low flame
  • After about five minutes,add fried potatoes, mix well and let it simmer again till potato is cooked and all the water is absorbed
  • Serve hot with phulkas or steamed rice
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 7
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