Methi Stems Chutney

It is a common practice for many of us to discard the stems of various spinach that we use in our daily cooking. The fact however is that the stems of spinach carry the same nutritive values like the leaves do. In addition, the stems are rich in fiber. Next time you buy spinach, make use of the stems too. The chutney with fenugreek stems is an awesome combination with hot rice. You can also enjoy this chutney with dosas, idlis and phulkas. Store it in the refrigerator and you can use it till two days of preparation.

Preperation time : 5 minutes

Cooking time : 5 minutes

Ingredients

1 cup chopped methi stems

1 medium sized tomato chopped

2 tbsps oil

1 tbsp urad dhal

1 tbsp channa dhal

2 tsps cumin seeds / jeera

2 red chillies

3 green chillies

A little tamarind

Rock salt to taste

A pinch of turmeric powder

2 tsps oil

1 tsp mustard seeds

1 red chilli split into two

A pinch of asafetida

Method

1. Chop the methi stems and set aside.
   
2. Chop the tomatoes and set aside.
   
3. In a small frying pan, heat the oil and roast channa dhal, urad dhal, jeera, red chillies and green chillies.
   
4. Once roasted and cooled slightly, transfer the contents to a mixer jar. You do not have to add the oil if there is excess. Store this oil for further cooking.
   
5. In the same pan, add the methi stems, tomatoes, turmeric powder, tamarind and rock salt.
   
6. Stir well and cook until you are able to break the methi stems with your spatula.
7. Turn off the gas and transfer this contents too to the same mixer jar.
   
8. Grind once and check if water needs to be added. Grind to a fine paste.
9. Transfer the chutney to a serving bowl.
10. Prepare tempering with oil, mustard seeds, red chillies and asafetida.
11. Add the tempering to the chutney.
    

Serve the methi stems chutney with dosas, idlis or hot rice.