vendhya keerai kuzhambhu (Methi/fenugreek leaves curry)

There are very few people who eat  Methi leaves.It is used as a herb and as a spice.The fresh leaves  are very bitter.There are two varieties-  the small one with little leaves and the other with big leaves and big stem.
It is sold in dried  and fresh forms.Dried leaves called "Kasuri methi" when added boosts the flavor of certain north Indian dishes.They are very rich in Iron,Calcium and Potassium.Dishes made made from these leaves are also less.
This dish takes only few minutes to prepare ,but removing the leaves from the stem is a much time consuming .

Methis leaves - 1cup
shallots-1/2 cup
tomatoes - 1 small
tamarind  -key lime size
garlic- 4 cloves
green chilli-1 slit

To grind:
Coconut- 4 tbsp
dhania pwd- 1tbsp
turmeric pwd- 1/4 tsp
red chilli pwd- 1tsp( to your spice level)

For seasoning:
Oil- 1tsp
mustard seeds- 1/4 tsp
cumin seeds- 1/2 tsp
asafoetida- a large pinch

Method:
Remove the leaves from the stem and wash thoroughly.
Chop  onion, tomato and garlic finely.
Extract tamarind pulp by adding 1 cup of water.
Grind the ingredients given to a smooth paste by adding some water.
Now heat oil in a non stick pan ,add mustard seeds,cumin seeds, asafoetida.
Now add garlic and saute well.
Add onions, methi leaves, green chillies and saute for few minutes or until the leaves wilt.
Now add tomatoes and fry well for few minutes.
Stir in the ground coconut mixture and tamarind water.check for salt.
Add little water if needed , give a boil and simmer it.
Let it cook  until done.
Serve hot with plain rice and any veggie fry