This recipe is a quick, 5-minute healthy side dish that uses fenugreek leaves (Mente Soppu), onions, and tomatoes.
It is ideal for those who usually find fenugreek bitter, as this preparation method balances the flavors beautifully.
Ingredients
Fenugreek Leaves (Mente Soppu): 1 large bunch (washed, dried, and finely chopped)
Onions: 2 large (thinly sliced)
Tomatoes: 2 large (thinly sliced)
Garlic: A few cloves
Tempering: Oil, Cumin seeds (Jeera), Urad Dal (1 tsp), Hing (Asafoetida),
Spices: Turmeric powder, Red chili powder (1 tsp), Garam masala (1/2 tsp), Salt to taste
Preparation Steps
1. Preparing the Base (Masala Paste)
Heat a little oil in a pan and add cumin seeds.
Add sliced onions and garlic. Sauté for 3–4 minutes until the raw smell disappears.
Add sliced tomatoes, a pinch of turmeric, and some salt. Sauté until the tomatoes turn soft.
Once softened, let the mixture cool down and then grind it into a slightly coarse paste (using a mixer jar).
2. Cooking the Curry
Clean the pan and heat a little more oil. Add cumin seeds, 1 tsp of Urad dal, and a pinch of Hing. Sauté until the dal turns golden brown.
Add red chili powder to the oil for a vibrant color (be careful not to burn it) and immediately add the prepared onion-tomato paste.
Stir in garam masala, a little more turmeric, and salt (adjust based on previous seasoning).
Cover and cook for 3–4 minutes until the oil starts separating from the masala.
3. Adding the Greens
Add the finely chopped fenugreek leaves to the gravy. The volume will reduce as it cooks.
Mix well and cover with a lid for about 2–3 minutes until the leaves are soft.
Important Tip: Do not overcook the leaves, as they may release bitterness if cooked for too long.
Serving Suggestion
Serve this curry hot with:
Rice: Best enjoyed with a dollop of ghee.
Flatbreads: Pairs excellently with Chapati or Roti.
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