"This is a healthy power packed meal full of vegetables. I’ve used frozen fenugreek leaves. Its already cleaned so it is a real short cut when you need a quick meal. You can use fresh fenugreek leaves too from the produce isle in Indian groceries but it takes time to sort out the leaves, discard the stems and wash really well. Dried lentil dumplings are readily available in Indian groceries."
Fenugreek Leaves with Vegetables (Methi Chochhori)
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Prep time 10mins
Cook time 20mins
Serves or Makes: 5-6
Recipe Card
ingredients
- 1 package frozen fenugreek leaves
- 1 medium sweet potato, cubed
- 1 medium eggplant, cubed
- 1 medium potato, cubed
- 1 small acorn squash, cubed
- 2 tablespoons mustard oil
- 1 tablespoon cumin seeds
- 1 teaspoon nigella seeds
- 1 bay leaf
- 2 whole red chilies
- 1 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 small cubed tomato
- 7 dried lentil dumplings
- Salt to taste
- a pinch of sugar
- 1 tablespoon turmeric powder
- 2 green chilies, finely chopped
- 1 tablespoon cumin powder
- 1 teaspoon flour
- 1 teaspoon ghee
Method
Step 1
Heat 1 tbsp mustard oil and stir fry lentil dumplings till golden. Keep aside.
Step 2
Add the remaining oil and temper cumin seeds, red chilies, bay leaf, green chilies, mustard seeds, fenugreek seeds, fennel seeds, nigella seeds for a few seconds till aromatic.
Step 3
Add sweet potato cubes, eggplant, potato, squash, fenugreek leaves, fried lentil dumplings, salt, turmeric, tomato, cumin powder and adjust seasoning. Cover and cook. Add a little water if the mixture gets too dry.
Step 4
Mix the flour and sugar when its done and cook a further 2 mins till the curry gets a bit dry. Serve with ghee.