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This one tastes really awesome... Instead of the traditional methi with alu try this one with boondi
Ingredients
3 cups of Methi (fenugrek)
1 cup of Boondi (one used for boondi raita) washed in water.
1/4 tea spoon Haldi (Turmeric)
1/4 tea spoon Mirchi powder (red chilly powder)
1/4 tea spoon Mustard seeds
1/4 tea spoon Jeera
1/2 tea spoon Coriander Powder
1/2 Lemon or 1/4 tea spoon amchur powder (dry mango powder)
3-4 cloves of garlic
1 table spoon Oil
a pinch of Hing powder (asafetida)
Salt to taste.
Method:
1. Clean and rinse methi leaves and keep it in a strainer to drain the water. Chop it roughly.
2. Take a kadhai, put some oil and let it heat.
3. Put some hing, mustard seeds, jeera and let them splatter. Now put the crushed garlic into it.
4. Now put the chopped methi leaves in the kadhai and mix it well.
5. Add the remaining masalas and stir well.
6. Let it cook for 3-4 min till the methi leaves become soft.
7. If you see some water, dry it by stirring continuously on high flame.
8. Once all the water dries up, add the boondi and stir it well.
9. Cook for another 2 min stirring at regular intervals to avoid it getting stick to the kadhai.
10. After closing the flame, mix some lemon juice or amchur powder.
11. Serve it hot with rotis.
