How to Make Fenugreek and Lal Maat Crostini
1.Heat up some olive oil, throw in the cumin seeds, once they crackle add the diced onions and garlic.
2.Saute for a minute.
3.Add the red chilli flakes, diced peeled tomatoes and cook for another minute.
4.Toss in the blanched fenugreek and laal maat leaves.
5.Season to taste.
6.Slice the crusty bread into thick slices.
7.Brush with olive oil and grill or toast lightly.
8.Rub the slice with the garlic clove.
9.Spoon the mixture on to the bread.
10.Alternatively, you can add the tofu or cottage cheese into the mixture.