Methi Vegetable Raita

Rinse and wash fenugreek leaves and add salt and keep aside for 20 minutes.

Drain out the excess water of the leaves and chop it.

Place a pan having oil over flame and let it heat up, then add cumin seed and when they start to crackle, add the asafoetida and fenugreek leaves. Sauté for a minute.

Add water and let the leaves soften.

Take it down the flame and keep the vegetable to cool.

Add beaten curd, salt if needed, mix and serve.