Cut and separate roots of Fenugreek bunch, wash leaves, drain and spread over either a paper or dry cloth. This step is very important to get crunchy texture to dish. We need to ensure we get leaves, without any water.
Chop onion and grind ingredients mentioned above, into smooth paste. No need to add water while grinding.
In a thick bottomed vessel heat oil and add ingredients mentioned. Fry them till they start to splutter.
Add paste prepared earlier and fry till raw smell goes off and oil starts separating. Ensure turmeric is added bit later, to avoid burning.
Allow it to cool. Add 1 tsp of salt or as desired.
Chop Fenugreek leaves and mix with earlier mixture. Its advisable to mix when you are about to serve to retain freshness of Fenugreek leaves.
Serve at this stage along with rice and curry or Jowar roti and Ennegaayi.
Instead of grinding onion in to paste, you may shallow fry finely chopped onion along with other ingredients for tampering. This may require little more oil and hence we have used onion, while grinding.