Clean and wash the fenugreek thoroughly.
Chop coarsely.
Heat the oil in a thick bottomed pan and place the mustard seeds in it.
When they splutter add the , turmeric, asafoetida and green chillies ana saute for 10 seconds.
Then add the fenugreek leaves and enough water to cook.
Cook covered for about five minutes.
Then sprinkle the millet flour with one hand while mixing in the fenugreek with the other hand, to prevent the formation of lumps.
Add salt and required water top let the Flour cook thoroughly.
Cook, covered, stirring occasionally till the mixture thickens and the flour is cooked transfer to a serving dish.
Garnish with the slit green chillie ana sliced onion and serve hot with rotis or phulkas.