We knew this as Chotti or Barik Methi, the world today calls it as a micro-green super food.
- Chicken, preferably boneless thigh meat. Cut into bite sized pieces.
- Chotti Methi.
- One finely diced onion.
- Garlic, more the better.
- A green chilly.
- Turmeric powder, 1/4 teaspoon.
- Coriander powder, a teaspoon.
- Bell Peppers, cut into bite sized pieces.
Smash together the garlic and green chilly in a pestle. If you don’t have a pestle then finely dice them.
Saute the onions in oil till they turn translucent. Add the smashed garlic and chilly and cook till the raw smell is gone.
Season with turmeric, coriander powder and salt.
Mix in the chicken and saute.
When the chicken is half cooked, add the chopped bell peppers.
When the chicken is fully cooked, add the fenugreek leaves. Mix well. Cover the pan. Increase the heat to maximum for a minute and then switch off the stove. Leave it covered for about 10 minutes. The leaves will cook in the residual heat and steam. This will preserve their flavor and color.