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Methi Vadi nu Shaak ,Fenugreek curry in yoghurt sauce

Methi Vadi nu Shaak ,Fenugreek curry in yoghurt sauce
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Gujarati Cuisine
Keyword: methi, methi vadi, saag, sabzi, vadi
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 250 gms Yogurt/Curd
  • 1 tsp Refined Flour / Maida
  • 1 cup Fresh fenugreek leaves
  • 1 cup Moong daal mangodi yellow lentil vadi
  • 3 tbsp Oil-3 tbls
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Asafoetida / Hing powder
  • 3 Whole red chilies
  • 3 Chopped green chili
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Salt / Namak
  • 1/2 tsp Sugar / Chini

Instructions

  • Wash and finely chop fenugreek leaves.
  • Take curd, gram flour and 2 tbls of water in a bowl and mix well.
  • Heat 2 tbls oil a pressure cooker,add the mangodi’s and fry to a golden brown colour ,then add 1 cup water and pressure cook for 2 whistles.
  • Take a pan add 2 t.s oil ,add cumin seeds and asafoetida ,when it start crakling add whole red chillies, green chillies and chopped fenugreek leaves and stir fry for a minute on medium heat.
  • Add chilli powder and turmeric, mix ,now pour the curd mixture and keep stirring for a minute.
  • Add boiled mangodi’s( along the water left in the cooker),and 1 cup of water,salt and sugar.
  • Boil for 5 minutes on medium heat ,keep stirring..
  • Garnish with fresh coriander and serve hot.
  • serving suggestions-serve with bajra roti,rice or as a side dish with any thing.

Notes

Note- * if you don’t have moong daal mangodi / vadi,then make small size, fresh moong daal pakodi’s(fritters)
and add at stage 6.