Why recepie famous for?
Iron-laden methi greens are combined with vitamin C rich tomatoes which helps in the absorption of iron. For an additional fibre touch, I have used the unpolished brown rice which is beneficial for weight watchers, diabetics and people with high cholesterol.
Ingredients
For Tomato Methi Rice
1/2 cup chopped tomatoes
3 cups chopped fenugreek (methi) leaves
2 tsp oil
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
25 cinnamon (dalchini)
2 cardamoms (elaichi)
2 tsp finely chopped green chillies
1/4 cup onion paste
2 tsp garlic (lehsun) paste
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
3 cups cooked brown rice , refer handy tip
salt to taste
Instructions
For tomato methi rice
To make tomato methi rice, heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds.
Add the green chillies, onion paste and sauté on a medium flame for another minute, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning.
Add the garlic paste and sauté on a medium flame for few seconds.
Add the tomatoes and cook on a medium flame till the tomatoes are cooked while stirring continuously.
Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds.
Add the fenugreek leaves, mix well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked.
Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.
Serve the tomato methi rice hot with curds or raita of your choice.
Handy tip:
To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.
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