Menthya Gojju!!!

Yummy, finger licking (or should I say plate/spoon licking) good, tantalizes your taste buds when you have that bitter kinda taste on your tongue when sick...Well I could go on & on about this Gojju
:-) This can go along with lot many dishes like pongal, chapathi, dosa, rotti & not to forget with plain rice & a spoon of ghee... yummmm...

Ingredients:

Menthya kallu (Methi) - 2 tsps
Tamarind extract - 1 cup
Jaggery - 1 1/2 tbsps
Rasam pwd - 1 tbsp
salt to taste
Onion - 1 medium
Curry leaves - 1 strand
mustard - 1 tsp
hing - 1/2 tsp
oil - 2 tbsps

Method:

Dry roast the menthya for 2 mins & pressure cook with a glass of water upto 4-5 whistles.  In another pan heat oil, add mustard, hing, curry leaves & onion & fry until golden brown. mow add the cooked menthya, Tamarind extract, salt, Rasam pwd & jaggery & let it boil until the desired consistency.  Serve along with any dish you want.

Note: You can either use the normal menthya kallu or get it sprouted & then use it. Also please adjust the tanginess & spiciness according to your taste.