Ingredients
- Menthi Kura / Methi Leaves / Fenugreek leaves – 4 cups
- Button mushroom – 2 cups
- Tomato Puree – 4 tbsps
- Turmeric powder – 1 tsp
- Cumin powder – 2 tsps
- Coriander Powder – 3 tsps
- Green chillies – 4, chopped
- Garlic paste – 2 tsps
- Oil – ½ cup
- Salt to taste
Preparation Method
- Remove the leaves from the stems.
- Cut the fenugreek leaves into small pieces.
- Prick the mushrooms with the tip of a knife and keep aside.
- Heat the oil and sauté the mushrooms for 2 minutes.
- Mix in the garlic paste and the menthe leaves and cook over a medium flame for 3-4 minutes.
- When all the water has evaporated, stir-fry on a high flame for 2 minutes.
- Serve hot with Roti/Parathas.
