Methi Masala for potato/vegetable (sukhi bhaji/subzi)
Ingredients:
100 gms crushed methi leaves (pkt)
30 gms dried crushed curry leaves (pkt)
1 tspn ground hing
1 tblspn ground haldi
1 tblspn fine rock salt
50 gms crushed dried red chillies (pkt)
half cup cold pressed safflower/sunflower oil
Saucepan and large wooden spoon
Steralised jar for storage
Method:
1 Heat oil in a saucepan to a smoking point and lower the heat
2 Add crushed methi and cook until it turns golden brown (do not burn)
3 Add curry leaves and stir for a minute
4 Add salt, haldhi and crushed chilli
5 Cook on low heat until the mixture turns ruby red
6 Now add hing, stir and remove from heat
7 Fill the mixture into the jar when warm
8 Store in fridge when cooled