Methi Tamatar ki Sabzi

Ingredients 

• 1 Large bunch fenugreek leaves (methi) , cleaned
• 2-3 medium tomatoes , finely chopped
• 2 tbsps mustard oil + for drizzling
• 1/2 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1 tablespoon chopped ginger 
• 1 tablespoon chopped garlic 
• 2-3 green chillies , finely chopped
• 2 medium onions , finely chopped
• 1 tablespoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Readymade missi roti dough as required
• Whole wheat flour (atta) for dusting
• 1 tablespoon lemon juice
• Fresh mint leaves to garnish

Method

1. Heat kachchi ghani mustard oil in a metal kadai till it begins to smoke. Cool it slightly, add asafoetida, cumin seeds, ginger and garlic, mix and sauté for 2-3 minutes.
2. Add green chillies and onions, mix and sauté till onions turn translucent. Add fenugreek leaves and mix well.
3. Add coriander powder, red chilli powder, turmeric powder and salt, mix and sauté for 4-5 minutes.
4. Add tomatoes, mash and cook till it turns soft and pulpy.
5. Divide the dough into equal portions and roll out into medium size discs or rotis dusting with flour.
6. Heat a non-stick tawa. Place the discs on it, one at a time, and roast till well browned and evenly cooked from both the sides. Keep them on a serving platter.
7. Add lemon juice to the sabzi and mix well. Drizzle some mustard oil on top.
8. Brush some mustard oil on the missi rotis
9. Transfer sabzi into a serving bowl, garnish with mint leaves and serve hot with missi rotis.