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Methi (fenugreek leaves) fry

Fenugreek can be used as herb (dried leaves) or spice (seeds) or vegetable (fresh leaves). Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. This side dish is very healthy and my favourite.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 big bunch Methi leaves
  • 5 -6 Garlic pods
  • ¼ tsp Turmeric powder
  • 3 Dried red chillies
  • 2 Tbsp Chickpea flour
  • Salt to taste
  • 2 Tbsp Oil
  • 1 tsp Split black gram

Method
 

  1. Clean and cut the fenugreek leaves. Keep aside.
  2. In a pan, add oil, split black gram , red chillies, garlic. Fry for a minute.
  3. Add the fenugreek leaves, salt and turmeric. Cook till the water evaporates and leaves are fried.
  4. Add the chickpea flour to the fried leaves, fry till 2-3 minutes.
  5. Serve hot with rice and ghee.