venthaya keerai kari

Soak one small katori of methi seeds n d previous day morning and at night filter t and tie n a small cloth and allow t to sprout. In d next day morning small spouts wud have come out. Pressure cook by adding a little salt for 2 whistles. Keep aside. Cut one small onion, 5 pods of garlic and one tomato. In a kadai add 2 tbsp of oil and add mustard and jeera and allow t to splutter. Then add garlic and saute well. Then add onion and saute till semi golden brown. Then add meti leaves (optional) and saute well and add tomatoes. Saute well and add a tsp of turmeric powder, 2 tsp chilli powder, 2 tsp mango powder, a pinch haldi, 1tsp garam masala powder, 2 tsp of coriander powder and salt to taste ( salt to b added little as we add salt n d methi seeds while pressure cooking). Then add to t d boiled methi dana with little water and a small piece of jaggery and allow t to boil for 10 mins. Switch off d flame and add cilantro. This will b very yummy and will not have bitter taste as we soak and pressure cook. Good for diabetics