Fenugreek leaves and sweet corn sauté/ Methi and Makai ki sabzi

Ingredients

Cumin seeds/Jeera: ¾ tsp

Onion: 1 finely chopped

Green chilies: 1

Sweet corn: ¾ cup

Fenugreek leaves/methi: 1 ½ cup chopped and tightly packed

Chili powder: 1 tsp

Coriander/dhania powder: 1 ½ tsp

Cumin/Jeera powder: ½ tsp

Oil: 2 tbsp

Salt to taste

Method:

Remove the hard stem and yellow leaves (if any) from the fenugreek leaves bunch.

Wash the leaves well.

Chop it finely.

Heat oil. Add cumin seeds.

When it crackles, add onion and green chilies.

Cook till the onions get translucent. Add fenugreek leaves and cook for 5 mins.

Now add all the other ingredients and cook till the fenugreek leaves get soft.

Add the sweet corn. Mix.

Taste it and if it tastes bitter, add little sugar and cover and cook for 5 more mins.

Done!

Serve with rice or roti.

Note: If you want to reduce the bitterness in fenugreek leaves: Chop the leaves, add salt to it and cover and keep aside for 15 mins. Squeeze it to get rid of the bitter liquid. Ready to use.

Fenugreek leaves can be substituted with spinach as well.