Remove the stems from the /eaves and chop fine. In a kadai, beat 3 tablespoons oil, asafoetida, and add the fenugreik leaves and half a cup of water.
Mix the turmeric, chilli powder, salt and remaining oil in the besan. While the leaves are cooking, slowly sprinkle the besan mixture on them. (Keep stirring the mixture, so that no lumps forrn.) When the masala besan . is exhausted, cover the vessel and keep on low heat for 3 minutes. Remove from fire and serve (The same recipe may be used for cabbage and onions, 1 but both should be chopped fine.)