Fenugreek Leaves Chutney
I was a very picky eater. Especially Green Leafy Vegetables were my enemies. I survive on curd rice.Then when I got my placement from college my classmate who also got placed along with me had to shift to a village where we had to work in the typical Food Factory. We had shift jobs and were provided stay. Cooking was mandatory and we took turns as we change shifts.
Even she was far away from cooking but we made calls to our mom daily and jotted down recipes and cooked. She makes all veggy stir fries so yumm. The secret was fine chopping and cooking in oil only. Slowly I started eating all veggies. But again Green Leafy Veggies were no no. Then she makes such chutney and thovayal which was yumm with hot rice and ghee with home made crisps. I learnt this recipe from her.
Fenugreek Leaves- 1 bunch
Cumin- 1 tbsp
Thoor Dhall- 2 tbsp
Red Chilly- 4
Oil- 2 tbsp
Salt- as per taste
Heat a kadai with oil fry toor dhall, cumin, red chillies.
Add tomato, fenugreek, salt and fry them well till the raw smell goes.
Put off the flame and let the ingredients cool.
Grind to a smooth paste using a mixer grinder and serve hot with steaming rice and ghee.