2 bunches fenugreek leaves
3 cloves garlic, thinly sliced
2 dried red chillies, broken into 2, each
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 medium tomato, finely chopped
Salt to taste
Heat oil over medium heat and saute cumin seeds for half a minute. Add in garlic and saute for a couple of minutes, or untl light brown in color.
Add red chilies, mix and add tomatoes, cook covered for about 5 minutes or until all tomato is pulped down.
Add turmeric leaves, methi leaves and mix well. Cook covered on medium heat for 5 minutes, stirring every minute.
Adjust salt and cook covered for another 3-4 minutes. Serve hot!
Note: If you wish, you can add sliced potato and cook with tomatoes, before adding fenugreek leaves. I would use 1 medium potato in this recipe.