Ingredients

• 250 gm. methi leaves, cleaned and chopped finely (remove thick stalks)

• 4-5 tbsp. gram flour or besan

• 2 tbsp. mustard or other cooking oil

• 1 tsp. cumin seeds

• A pinch of hing or asafoetida powder

• 1 tbsp. coriander or dhania powder

• 1/3 tsp. turmeric powder

• 1/2 tsp. chilli powder (coarsely ground chillies taste better)

• 1/2 tsp. amchoor or dry mango powder (juice of 1/2 lime or 1/4 lemon can be used)

• Salt to taste

Instructions

1. Dry roast besan or gram flour until a nice, 'roaste' aroma rises from it. Keep aside.

2. Heat oil in a wok or karahi.

3. Add cumin seeds and hing or asafoetida powder and allow the seeds to splutter or turn brown.

4. Add all the spices and stir for a few seconds.

5. Add methi leaves and cook covered for 6-7 minutes on medium heat. Methi leaves will collapse and leave water.

6. Sprinkle besan/gram flour directly onto methi leaves, through a small sieve or flour duster.

7. Stir well, cover and cook for a further 3-5 minutes.

8. Turn heat off.

9. The prepared dish should look dry, with leaves 'sort of' separate (khila-khila).

10. Serve with a dal of choice and Chapatties.

Notes

• You can add a couple of potatoes, chopped into small cubes/pieces, along with methi leaves. In this case, you cook covered, on low-medium heat, until potatoes are done. Besan can be omitted, specially when potatoes are added.