This is back to basics for me – as this dish (again) comes from my native state of Rajasthan 🙂 I am sure all of us are aware of Fenugreek seeds (or Dana Methi in Hindi). However I am not so sure if this particular recipe has ever moved out of Rajasthani households; I say so as even my beloved hubby, a staunch Rajasthani, was not aware of this. Perhaps the bitterness of these seeds may have stopped people from experimenting with it. But that stops now, with this post 😉
Typically in Rajasthan, we use fenugreek seeds to make different vegetable curries e.g., Aloe Vera- Fenugreek seeds curry, Papad-Fenugreek seeds curry, Potato-Fenugreek seeds curry etc. My today’s post covers the dry curry made using fenugreek seeds. It is spicy and sweet at the same time, and is definitely a very simple, healthy and quick recipe.
From a nutrition perspective, Fenugreek seed is a boon for our skin due to its antiseptic and anti-inflammatory properties; it is also a rich source of anti-oxidants. It is an anti-ageing agent which prevents hair fall, dandruff and, damage from sun; helps in hair growth, and in reversing baldness. It reduces and controls cholesterol, reduces the risk of cardiovascular diseases, controls diabetes, prevents respiratory problems, protects kidneys, prevents cancer, and improves blood circulation. Fenugreek seeds are proven/known to ease most of the health related problems for women.
The ingredients for making Fenugreek Seeds’ Dry Curry are :
- Fenugreek Seeds (Dana Methi) : 4 tsp
- Red Chilli Powder : 1 tsp
- Turmeric Powder (haldi) : 1/4 tsp
- Coriander Powder (dhaniya) : 2 tsp
- Sugar : 1 tsp
- Dried Mango Powder (amchur) : 1/2 tsp
- Asafoetida (hing) : a pinch
- Cumin seeds (jeera) : 1/2 tsp
- Mustard seeds (rye) : 1/2 tsp
- Fennel seeds (saunf) : 1/2 tsp
- Oil : 2-3 Tbsp
Soak the fenugreek seeds in warm water for 2-3 hours.
Take a bowl. Put red chilli powder, turmeric powder, coriander powder, and 2-3 Tbsp of water in it. Mix well and keep it aside.
Heat oil in a pan and temper with asafoetida, cumin seeds, mustard seeds, and fennel seeds. Add the spice mixture and sauté for 2-3 minutes till the spices leave the oil. Then add sugar and sauté for a minute.
Now add the soaked fenugreek seeds and some water; and let it boil. Then add salt, dried mango powder and sauté for 2 minutes.
Your sweet, spicy and tangy Fenugreek Seeds’ Dry Curry is ready to be served !
Insider Tips / Finer Points :
You may adjust the spices according to your taste buds.
You can use jaggery instead of sugar.
You can soak fenugreek seeds overnight in warm water, and use that fenugreek seeds (to get rid of all its bitterness; and drink that water empty stomach, it is very good for your body)
You can boil the fenugreek seeds and rinse it, prior to making the curry (to get rid of the bitterness of the fenugreek seeds)