Fenugreek Seed Bhaji/Sabji/Pickle/Chutney

Name: Fenugreek Seed Bhaji/Sabji/Pickle/Chutney
Ingredients: 1/4 cup methi-dana or fenugreek seeds; 1 tbsp. oil; A pinch of hing or asafoetida powder; 2 whole, dry red chillies broken into pieces; 1/2 tsp. salt (to taste); 1 tsp. coriander or dhania powder; 1/6 tsp. Halldi or turmeric powder; 3/4 tsp. Amchoor (dry, raw mango powder) or 1 tbsp. whole khatai (dry, raw mango slices). If you can't find this, use 1 tbsp. lemon juice or 2 tbsp. natural yoghurt.; 2 tbsp. Gur (Jaggery) or muscovado sugar; 1-1 1/2 cups water; A bunch of coriander leaves, washed and chopped

Methi Dana Sabji

Sushma Agarwal

CurryEasyFree From GarlicFree From GingerFree From OnionFree From TomatoIndianSideVeganVegetarian

This is a special dish of the state of Rajasthan, India. In this desert land, fresh vegetables were not easy to find during summer months, until recently. They used many dry ingredients from their larder, to make delicious curries and sweets. It is eaten like a pickle/chutney, in small amunts.

Serves 4.

Ingredients

1/4 cup methi-dana or fenugreek seeds
1 tbsp. oil
A pinch of hing or asafoetida powder
2 whole, dry red chillies broken into pieces
1/2 tsp. salt (to taste)
1 tsp. coriander or dhania powder
1/6 tsp. Halldi or turmeric powder
3/4 tsp. Amchoor (dry, raw mango powder) or 1 tbsp. whole khatai (dry, raw mango slices). If you can't find this, use 1 tbsp. lemon juice or 2 tbsp. natural yoghurt.
2 tbsp. Gur (Jaggery) or muscovado sugar
1-1 1/2 cups water
A bunch of coriander leaves, washed and chopped

Instructions

Wash and soak methi-dana overnight.
Wash again and drain.
Heat oil in a pan.
Add hing and methi-dana, and then all the spices and salt.
Stir fry for a few seconds and add water.
Boil for 10 minutes and add jaggery or sugar. Mix well.
Garnish with coriander leaves.
Serve hot with Chapatti or Tandoori Roti.

Notes

The methi seeds should become tender but not soggy when cooked.