Tuesday, March 6, 2012

Fenugreek leaves with chickpeas flour(Methi Besan)

Though fenugreek leaves have a bitter taste and a characteristically strong smell, its being used in many dishes. It has its unique pungent taste, it kicks your taste buds. Usually when making dish with fenugreek leaves, I use just four spices; garlic, chilies, turmeric powder and asafoetida. I just love the smell and taste of this simple recipe. 

Some times as variation, I add chickpeas flour which reduces its bitter taste. Quantity of chickpeas flour can be varied. Generally, I avoid adding water to vegetables and let them steam cook with its own water content. Addition of water disturbs vegetables own authentic flavor. So here, I have added 1/2 cup of chickpeas flour. You can add little more or less as per your choice with addition of water.

Time: 15 minutes
Serve: 3


Bunch of Methi/ Fenugreek leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1/2 cup chickpeas flour 
2-3 green chilies(chopped) 
1 tbsp garlic(minced)

1/2 tsp asafoetida
1 tbsp Olive oil
Salt to taste 


1. Wash methi leaves and then drain the water. Finely chop the leaves.

2. Heat oil in a pan, once hot add mustard seeds, cumin seeds and asafoetida. 

3. After few splutters, add green chilies and turmeric powder. Mix well and add fenugreek leaves and salt, saute for 2 minutes.

4. Lower the heat. Sprinkle chickpeas flour evenly over fenugreek leaves. Stir continuously to avoid any lumps. Cover with lid and cook on low heat for another 5-7 minutes.

1. Red chili powder can be replaced with green chilies. 

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