250 gm methi leaves (fenugreek) (chopped)
3/4 cup besan (preferably little coarse)
1/2 tea spoon rai (mustard seeds)
2 table spoons oil
1/2 tea spoon haldi (turmeric powder)
1/2tea spoon lal mirch (red chilli powder)
Pinch of hing (asafoetida)
Salt to taste
1 tea spoon sugar (optional)
Heat oil in a pan.
Add rai and hing.
Add methi, haldi, mirch and salt.
Cover and keep on low flame till it is cooked.
Sprinkle besan and sugar.
Mix well and keep on low flame till the besan is cooked.
Serve with roti and rice.