Methi seeds sabzi | Fenugreek dry sabzi
This is a dry Indian sabzi using Fenugreek (methi) seeds.
Methi seeds, fenugreek, roasted channa, peanuts, dry sabzi, sweet potatoes
1 cup methi seeds
1 onion chopped fine
¼ cup sweet potatoes cut into small cubes
1 tsp oil
1 tsp cumin seeds
1 dry red chilli
salt to taste
1 tsp jaggery powder
Grind to a coarse powder:
2 tbsp roasted channa dal
(pottukadalai / dalia / chatni dal)
2 tbsp roasted peanuts
2 tbsp fres / dsiccated coconut
1 tsp chilli powder
2 tsp coriander seeds powder
1 tsp amchur powder
½ tsp garam masala powder
Soak methi seeds in water over night and drain next day morning.
Dry roast all the ingredients for the powder on a low flame and powder coarsely.
Heat oil and add cumin seeds, asafoetida and red chilli and sauté.
Add onions and sauté till the onions become translucent.
Add sweet potato pieces and drained methi seeds, salt and mix well.
Sprinkle some water and cook covered on a low flame.
Keep checking and sprinkling more water if required. The sweet potatoes need to be cooked.
Once the potatoes are done, sprinkle the masala powder, mix well and cook further for 2 minutes.
Garnish with coriander, fresh grated coconut and serve with Rice bhakri and some fresh salad.
I preferred a dry sabzi/ However you can add more water to make a gravy, if you wish.
I did not add jaggery powder. It is purely optional.
Dairy Free Gluten Free Recipes by Rama Ganapathy