INGREDIENTS:

6-7 small white onions or scallions
1 common onion finely chopped
1 bunch fresh fenugreek leaves
1/4 cup fenugreek sprouts (sprouted like other sprouts)
1 tbsp. butter
1 tsp. oil
1 green chilli finely chopped
1/2 tsp. garam masala
1/2 tsp. dhania powder (coriander seed)
2-3 pinches turmeric powder
2-3 pinches asafoetida
1/2 tsp. sugar
1/2 tsp. cumin seeds crushed

DIRECTIONS:

Remove from water, drop into cold water.

Drain, peel off outer skin. Keep aside.

Put fenugreek sprouts into the hot water.

Boil for 2 minutes, drain, saving the water.

Keep sprouts aside.

Drop chopped, washed fenugreek leaves into drained hot water.

Boil fro 3-4 minutes, till leaves are soft.

Drain, run under cold water, drain and keep aside.

Heat butter, add oil and heat again.

Add asafoetida, chopped onions, chopped chilli.

Stirfry till onions are transparent.

Add all masalas, salt, salt and 1/2 cup water.

Add leaves, scallions, and sprouts.

Stir and cook till most of water is evaporated.

Serve as an accompaniment to baked dishes, or rices.

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