Ingredients:
1 bunch of methi (fenugreek); leaves and tender stems separated, washed and coarsely chopped,
1 1/2 cup green peas (mutter);
2 medium size onions; finely chopped,
5-6 cloves garlic; finely chopped,
1/2 tsp heeng (asafoetida),
1 long green chilli; deseeded and chopped into 1/2″ pieces,
3-4 tbsp freshly grated coconut,
Salt to taste,
3-4 tbsp oil.
Method:
Sprinkle some salt on chopped methi leaves and leave them aside for some time. Heat oil in a kadhai (wok), add green chillies and chopped garlic and fry on low flame till it is nice fragrant. Then add onion and saute on low-medium flame till it is soft and light brown in color. Meanwhile pick up a handful of methi leaves and then press between your palms and remove the excess juice. This would help you get rid off the bitterness of the vegetable. But do not press hard to remove all the juice, this way we would drain away all the nutrients too. Then add asafoetida and turmeric powder to the onion, mix well. Add the methi leaves, green peas and cover and cook till both the vegetables are tender. Add some salt and stir. In the end add coconut, mix and serve.