Menthikura Tomato Kura or Methi/Fenugreek Tomato Curry
May 5, 2015
Serving size of Menthikura tomato kura
Ingredients for Menthikura tomato kura
Fenugreek leaves – ½ kg
Tomato – 200 gm
Green Chilli – 3
Onion – 1 medium
Garlic – 4-5 cloves
Jeera – 1 tbsp
Mustard – ¼ tbsp
Turmeric powder – ¼ tbsp
Coriander powder – ½ tbsp
Curry leaves – 2 leaf lets
Pulses (popu ginjalu) – 1 tbsp
Oil – 4 tbsp
Directions for making menthikura tomato kura
- The first step in making menthikura tomato curry is to clean the fenugreek leaves and wash them.
- Then wash the tomatoes, onion and green chilli as well
- Cut the fenugreek leaves into small pieces (small enough to cook easily), then cut the tomatoes, onions and green chillies into small pieces.
- Take a utensil and pour 3 table spoons of oil into it, let the oil heat
- After the oil heats, put some curry leaves, slightly smashed garlic cloves, ½ tbsp of jeera, ½ tbsp of mustard and 1 table spoon of pulses mixture into the heated oil, let them fry for half a minute.
- After that, put the sliced onion and green chilli into the already fried mixture in the utensil and let the onion fry until they become slight red in color.
- Then put the already cut fenugreek leaves and let them cook for eight to ten minutes and add the tomatoes at the end.
- Once the fenugreek leaves and tomatoes are done, add required amount of salt and red chilli powder, ½ table spoon of coriander powder and mix everything properly.
- Then, put the stove in simmer position and let it cook for 2 – 3 minutes.
- The yummy Menthikura tomato curry is ready to be served.
Notes: Menthikura tomato curry is served with rice during lunch or dinner and also with chapati. You can even add a little ginger garlic paste at the end.
About : Fenugreek leaves falls under leafy vegetable category which are rich in minerals and vitamins.
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