Sizzling Fenugreek: A Flavor-Packed Stir Fry Recipe

Rashmi K -

 Today’s dish is a simple stir fry made with methi or fenugreek leaves. As you all know fenugreek leaves are rich in iron and nutrients. They are very good for health. Lactating mothers should eat fenugreek leaves as it promotes milk flow.


Making this methi or fenugreek leaves stir fry is easy. But you should be patient in separating the leaves from the stems. This is a tedious task. If you add stems you feel more bitterness.

I have added jaggery to this stir fry as fenugreek leaves have a bitter taste. But after cooking they taste good. You can alter the jaggery content as per your taste. If you don't like you can skip.


INGREDIENTS:
Serves: 3
1 cup= 250ml

• 1 bunch fenugreek leaves/ methi leaves (200gms)

 • 1/4 cup toor dal

 • 1 green chilli

 • 1tsp urad dal

 • 1/4 tsp mustard seeds

 • 5tbsp grated coconut

 • 1 tsp chilli powder

 • 1/4 tsp turmeric

• 1/4 tsp rock salt

METHOD:

• Wash the toor dal and put 1 whistle.then strain the dal keep it aside. Don't throw the remaining water.

• Remove the stems of fenugreek leaves and Wash it thoroughly.

• Chop the fenugreek leaves and green chilli. Keep it aside.

• Then heat the kadai add oil, urad dal and mustard seeds..when urad dal changes colour, add chopped fenugreek leaves. Add little dal's water. Then add salt, jaggery powder,and turmeric mix it. Close the lid and let it boil with low flame until water evaporates.

• In a plate add grated coconut and chilli powder mix it. Keep it aside.

• When water evaporates add boiled toor dal mix it and fry for 5 minutes then add grated coconut mix well and fry for 2 minutes.

• Fenugreek seeds stir fry/ palya ready  to eat with hot steamed rice. 

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