We all know fenugreek leaves have a host of health benefits, which is why we should try and use it as much as possible and the best leaves are available in winter. I would’nt call this a side dish or sabzi recipe since it is very spicy and it is more like a thecha or chutney where a small quantity gives a lipsmacking taste to the taste buds. Tastes best with bhakris and even dal rice.
- 2 cups tender methi/ fenugreek leaves
- 8 to 10 fresh green garlic with stalks OR 4 to 5 mature garlic cloves finely chopped
- 1 1/2 tbsp oil
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- A pinch of turmeric powder
- 3 finely chopped green chillies (adjust to spice required)
- 1 1/2 tbsp roasted coarse peanut powder
- 1 tbsp freshly grated coconut
- A squeeze of lime juice(optional)
- Salt to taste
- Separate the stem from the tender fenugreek leaves, rinse the leaves well. Drain the excess water, roughly chop them and keep aside. Heat oil in an iron kadai, add mustard seeds, when they splutter add asafoetida, finely chopped fresh garlic, saute till fragrant, add the fresh garlic stalks, turmeric powder, finely chopped green chillies, saute well, add fenugreek leaves and saute well till they wilt. Then add peanut powder, salt and a squeeze of lime. Mix well. Garnish with freshly grated coconut. Tastes best with bhakris or dal rice.
- Since fresh green garlic is in season I have used the same. Mature garlic can also be used in place of it.
- Use tender and fresh fenugreek leaves as tender leaves are less bitter.