Monday, 23 February 2015

Fenugreek Leaves Stir Fry | Methi Leaves Stir Fry | Mentya Soppina Palya


Fenugreek / Methi seeds, even though used in very small quantities, are very much necessary for our day-to-day cooking. Without fenugreek seeds, preparing Dosa, Sambar Powder, Methi Powder, etc. will not be perfect. These seeds are having some health benefits as well. For all sorts of hair problems, fenugreek seeds works as a good remedy. Not only the seeds, fresh fenugreek leaves are also good for cooking. Roti, Paratha, Stir Fry and various rice items can be prepared using Fenugreek / Methi leaves.
Sometimes, I need fresh methi leaves for my cooking, but we get them very rarely in the convenience stores here. So, since the summer has started, I am growing the fenugreek leaves in our backyard and using the same for cooking. Every week, I will sow the seeds in 1 - 2 rows and within the next 3 weeks, it will be available for cooking. 
Both fenugreek leaves and dill leaves can be interchanged for some variety of dishes. I had posted the Dill Leaves Stir Fry recipe long back. The same way, you can prepare the Fenugreek Leaves Stir Fry. Since fenugreek leaves are slightly bitter in taste, it tastes better if we add little more sugar to this stir fry. 


Preparation time: 20 minutes
Servings: 2 - 3
Difficulty level: Easy

Ingredients:
  • Fenugreek leaves - 3 big bunch
  • Urid dal - 1 tsp
  • Mustard seeds - 1 tsp
  • Asafoetida - a pinch
  • Sambar powder - 2 tsp or according to taste (see Tips)
  • Sugar - 1 tsp or to taste (see Tips)
  • Amchur powder - 1/2 tsp
  • Salt to taste
  • Grated coconut - fistful
  • Oil - 4 tsp


Method:
  • Wash and clean the fenugreek leaves. Chop them finely including the tender stems. 
  • Heat oil in a heavy bottom pan. Add urid dal, asafoetida and mustard seeds. Once the mustard seeds start crackling, add the sambar powder followed by chopped fenugreek leaves.
  • Add salt, sugar and amchur powder according to your taste. Cook the mixture half covered.
  • Saute the mixture regularly. Cook it for around 7 - 8 minutes or till its dried out fully and looks too dark. 
  • Add grated coconut and cook for 2 - 3 minutes more and switch off the flame. 
  • Serve this delicious stir fry along with Roti, Chapathi or rice.


Tips:
  • Any type of sambar powder, saarina pudi or palyada pudi can be used for this recipe. 
  • Since the fenugreek leaves are bitter in taste, I have made this stir fry slightly sweet in taste. Those who won't like sweet taste, can add less sugar for this recipe.

4 comments:

Hi, Thanks for dropping in. I will be happy to hear your feedback :)