Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
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Serves three or four people
- 2 big bowls (heaped) fenugreek leaves/methi leaves, separated from the stems
- 2 cups tomatoes, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup capsicum/bell pepper, finely chopped
- 1/4 cup fresh peas/frozen (optional—I didn't use them while preparing this recipe)
- 1/4 teaspoon red chili powder, store-bought (available in Indian stores)
- 1 teaspoon subzi or curry masala, store-bought (available in Indian stores)
- 1/2 teaspoon or more salt, as per taste
- 1/2 teaspoon sugar
- 1/8 teaspoon turmeric powder, optional
- 1 1/2 tablespoons oil
- Wash fenugreek leaves. Pat them dry. They should be completely dry. Otherwise, they may give the curry a bitter taste. Chop them. Keep aside.
- Heat oil in a pan. Throw in chopped onions. Saute them till golden. Add chopped capsicum. Continue stir-frying till capsicum becomes tender. It may take about 1 to 2 minutes on high fire.
- Add chopped tomatoes. No need to add water in this curry. Continue cooking the veggies till they become mushy and dry. It may take about 5 to 6 minutes over medium fire.
- Now add chopped fenugreek leaves. Stir-cook for 2 to 3 minutes on low fire or till the leaves give out a nice aroma. By this time, the content becomes almost dry.
- Add subzi/curry masala powder, red chili powder, and salt. Mix well. Keep the fire very low. Add sugar. Stir-cook for a few seconds. Turn off the fire.
- The fenugreek leaf and mixed vegetable curry is ready to serve. Serve the hot curry with roti, chapati, phulka, or with any type of flatbread.