Methi (fenugreek) is very good for health in all forms. This recipe is from my mom's kitchen. She would make it during "Paryushan parva"- the ten day fasting festival for Jains, when we don't eat green vegetables. There are other things that she would make during paryushan- kharak-kishmish ki launji, mogar ki subzi, ker saangri, which I will try to bring up here.
You need:
Methi dana (fenugreek seeds): half cup soak for 5-6 hours.
Oil/ghee: 3 tbspn
Asofoetida (Hing): 1 pinch
Coriander powder (dhania powder): 2 tspn
Turmeric powder (haldi powder): 1/2 tspn
Red chilly powder: 1 tspn
Tamarind paste: 1 tspn
Jaggery (gur): 1" cube (you can use less if you want it less sweet)
garam masala: 1/4 tspn.
chopped coriander leaves for garnishing
salt to taste
Heat ghee, add a pinch of asofoetida, coriander powder and turmeric powder.Add boiled fenugreek seeds. Add salt red chilly powder and mix well. Add tamarind paste and jaggery. Mix well, cook covered for five minutes. Add a pinch of garam masala and remove from fire. Garnish it with chopped coriander leaves. Serve hot.
You need:
Methi dana (fenugreek seeds): half cup soak for 5-6 hours.
Oil/ghee: 3 tbspn
Asofoetida (Hing): 1 pinch
Coriander powder (dhania powder): 2 tspn
Turmeric powder (haldi powder): 1/2 tspn
Red chilly powder: 1 tspn
Tamarind paste: 1 tspn
Jaggery (gur): 1" cube (you can use less if you want it less sweet)
garam masala: 1/4 tspn.
chopped coriander leaves for garnishing
salt to taste
Heat ghee, add a pinch of asofoetida, coriander powder and turmeric powder.Add boiled fenugreek seeds. Add salt red chilly powder and mix well. Add tamarind paste and jaggery. Mix well, cook covered for five minutes. Add a pinch of garam masala and remove from fire. Garnish it with chopped coriander leaves. Serve hot.
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