Fenugreek leaves or Methi is one such leafy vegetable with many health benefits. It can rightly be called as an all-rounder, it can treat your skin, hair, a diabetic condition, stomach disorder and in other general conditions. In fact it is quite a handy ingredient in keeping diabetic condition in control.
This dry preparation of methi is what my mother cooked for us when almost every second day to keep our sugar levels in control. Her method is very simple with just tempering and chopped methi leaves with the bitterness of methi retained. She added one small potato to balance the bitterness. Somehow this combination is a hit for me and I have no complains.
A bunch of methi leaves can just give you about a cup of dry curry, sufficient for 1-2 persons. Methi has water content and when cooked they shrink. I have just used one bunch here sufficient for me. I paired it with chapathi, but it goes well with daal and rice, as a side dish.
Try this super healthy, nutrients packed methi today for all-round health benefits.
- Methi leaves/fenugreek leaves 1 bunch chopped.
- Potato 1 small cubed.
- Onion 1 small copped.
- Green chilly 2 medium slit.
- Mustard seeds 1 tsp.
- Dried red chilli 1 big.
- Curry leaves 1 strand.
- Turmeric powder 1 tsp.
- Oil 2-3 tsp.
- Salt to taste.
- In a pan, heat oil on medium flame.
- Prepare tempering with mustard seeds, dried red chilly and curry leaves.
- Add chopped onion, green chilli, salt, turmeric powder and fry for a minute.
- Add chopped potato and cook for 2-4 minutes on low flame. Do not burn the potato.
- Add chopped methi leaves and mix well. Cook on med-high flame till the methi starts to shrink.
- Close the lid and cook methi on low flame till its done.
- Open the lid and cook till water evaporates for dry curry.
1. Chop methi leaves and soak it in water for 15-20 minutes before cooking it. Nicely squeeze water out of it before using it in cooking. This way you can reduce bitterness to some extent.
2. Using potato is optional. It is used to balance bitterness.