Methi Dana Ki Subzi
Methi Dana Sabzi- A very healthy stir fry of Fenugreek sprouts
Dry curry, Pickles/Achar, Travel Food
dips/chutneys, Rajasthani cuisine
Fenugreek seed curry, methi dana sabzi, Sprouted Methi Dana Sabzi
Fenugreek sprouts/ Methi dana sprouts
Dry dates /khaarik
Raisins / Kishmish
Green Chillies / Hari Mirch
Mango Powder / Amchoor Powder
Red Chilli powder / Laal mirch powder
Turmeric Powder / Haldi Powder
Salt / Namak
Mustard Seeds / Rai
Cumin Seeds / Sabut Jeera
Fennel Seeds / Saunf
Dried Red Chilli, Whole
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.
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