Methi Mangodi Sabzi Recipe

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Directions

• In a bowl add fenugreek leaves, salt and ½ tsp of turmeric powder and mix it well and cover with a lid and keep it aside for 5 minutes.
• After 5 min, squeeze out all the water for the methi leaves and wash the fenugreek leaves very well and keep it aside.
• In a bowl add milk, curd, coriander powder, sugar, remaining ¼ tsp of turmeric powder, salt and ¾ cup of water, mix it well and keep it aside.
• Heat the oil in a deep non-stick kadhai and add the cumin seeds and when the seeds crackle, add the ginger-green chili paste and fry on a medium flame for a few seconds.
• Add the crushed Mangodi and fry on a medium flame for 2 minutes.
• Add the fenugreek leaves and cook on a medium flame for 2 minutes and stir occasionally.
• Add the milk-curd mixture, mix it well and cook on a medium flame for 6 to 8 minutes, and stir occasionally.
• Switch off the flame and transfer to serving bowl and serve it hot with roti.

Meghna Nath