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Fenugreek Leaves Tomato Curry

30 May

Menthi Kura Tomato Kura.

Fresh fenugreek leaves are washed and roughly chopped. Gravy is prepared with onion, tomato and spices. Fenugreek leaves are cooked in the gravy along with dalia powder and other powdered spices. Serve fenugreek leaves tomato curry with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Tomato Curry.


Fenugreek Leaves 1 Cup Packed
Onion 1
Tomato 2
Green Chiles 2
Garlic 2 Cloves
Dalia / Roasted Gram 2 Tbsps
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Coriander Powder 1/2 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, separate leaves and roughly chop the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Peel and crush the garlic cloves.

Grind dalia into fine powder using spice blender.
Mix dalia powder with few tablespoons of water and keep aside.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion and garlic cloves.
Fry the onion till it turns light brown around the edges.
Then add green chiles and chopped fenugreek leaves.
Fry till fenugreek leaves wilt, stir in chopped tomatoes and cook till tomatoes soften and become mushy.
If tomatoes are not juicy enough, add few tablespoons of water along with tomatoes.
Then add dalia paste, coriander powder, red chilli powder, turmeric powder and salt.
Cook briefly and remove from heat.
Serve fenugreek leaves tomato curry with steamed rice or with roti.
Notes: Make sure to cook the fenugreek leaves well.

Suggestions: Adjust the amount of fenugreek leaves according to your preference.
Variations: You can also add a pinch of garam masala powder in the end if you wish.
Other Names: Fenugreek Leaves Tomato Curry, Menthi Kura Tomato Kura.