Methi Dana Sabzi- A very healthy stir fry of Fenugreek sprouts
Prep Time5 minutesmins
Cook Time8 minutesmins
Total Time13 minutesmins
Course: Dry curry, Pickles/Achar, Travel Food
Cuisine: dips/chutneys, Rajasthani cuisine
Keyword: Fenugreek seed curry, methi dana sabzi, Sprouted Methi Dana Sabzi
Servings: 2bowls
Author: Anjana Chaturvedi
Ingredients
3cupFenugreek sprouts/ Methi dana sprouts
6Dry dates /khaarik
1.5tbspRaisins / Kishmish
1tbspGreen Chillies / Hari Mirchchopped
1tspMango Powder / Amchoor Powder
1tspRed Chilli powder / Laal mirch powder
1/3tspTurmeric Powder / Haldi Powder
To tasteSalt / Namak
tempering/waghar/tadka
3tbspCooking Oil
1/3tspMustard Seeds / Rai
1/3tspCumin Seeds / Sabut Jeera
1/3tspFennel Seeds / Saunf
4Dried Red Chilli, Whole
Instructions
Wash and rinse the sprouts and drain the water.
In a pan heat the oil and then add the tempering.
When cumin start to crackle then add chopped green chilies and raisins and give a nice stir.
De seed and slice the dates,if they are too dry then soak in water for few hours.
Now add sliced dates and turmeric in the pan and mix.
Add the sprouts and saute for a minute on medium heat.
Add 1/2 cup water and salt and mix.
Cover the pan with a lid and cook on low heat.
When the seed become slightly soft then add mango powder and cook on high heat to remove all the moisture.
When the curry become dry then remove from the gas stove
Serve hot or cold,Can easily stays well in the refrigerator for a week.
Notes
serving suggestions- serve about 2 tbsps of curry with roti or rice as a side dish or pickle.Note- You can also add Fresh raw mango pieces or lemon juice instead of mango powder