Dana methi aur Hari Mirch ki sabji- a tangy spicy stir fry of fenugreek seeds and green chili- a Rajasthani specialty
Dana methi or fenugreek seeds are very good for health and are used in many recipes in Rajasthani cuisine. They not only use these seeds in pickling but also use in their stir fry and chutneys. There are many recipes of making dana methi sabji with various combinations and variations and the sweet and sour chutney with jaggery and raisins also taste superb.
I have also posted a sprouted dana methi sabji , methi dana launji and a delicious healthy sprouted methi and potato bhujiya recipe in my blog. Today I am sharing a simple to make instant methi dana and green chili stir fry. you can store it in the fridge for 2 weeks , also a good recipe to carry along for travelling.
You have to choose the green chili as per your preference, if you like spicy food then choose spicy chili else use mildly hot variety of green chili like bhavnagri chili etc.
You can use soaked and boiled methi dana for it but make sure to boil it only for few minutes else they may taste bitter. I have used sprouted methi dana for this stir fry. for making sprout -soak the methi dana for a day , next day wash and cover them with a cloth and tiny sprouts will came after a day, just blanch them for few minutes , drain and use to make this stir fry.
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Ingredients
- 250 GM Green chili
- 3 tbsp Fenugreek Seeds/Methi Dana
- 2 tbsp Raisins / Kishmish
- 1 tsp pickle masala
- 1.5 tsp Mango Powder / Amchoor Powder
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp coriander powder
- 1 tsp Kashmiri Chili powder optional
- to taste Salt / Namak
tempering/tadka
- 2.5 tbsp Mustard Oil / Sarso ka tel
- 1/2 tsp Asafoetida / Hing powder
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Mustard Seeds / Rai *
Instructions
- Soak methi dana for few hours or overnight, next day give it a boil for 2 minutes and then drain and wash 2-3 times with water
- OR- you can also keep the seeds covered with a cloth after soaking for a day and next day the seeds will sprout , boil them and then use those sprouts to make this sabji.
- Wash the chilies and chop into roundels .
- Heat oil in a pan and add cumin seeds and mustard seeds and then add asafoetida.
- Add the chopped green chilies and saute for a minute on medium heat.
- Add boiled fenugreek seeds ,raisins, turmeric, salt, kashmiri chili powder, coriander powder , mango powder, pickle masala and saute for a minute.
- Cover with a lid and cook on low heat for few minutes.
- Serve as a side dish or pickle with roti, paratha or rice.