Sprouted Methi Stir Fry

Sprouted Methi (Fenugreek seeds) Stir Fry

Ingredients :

Methi(Fenugreek seeds) : 1 cup
Grated coconut     : about 3 tbspn
salt to taste

for tempering:

oil                               :2-3 tbspn 
mustard seeds          : 1 tspn
cumin seeds          : 1 tspn
curry leaves           : few
garlic                      : 2 pods minced
tumeric                   : 1/4 spn
red chilly powder      : 1/4 tspn
jaggery (optional)  : to taste

Method:

• Wash and soak methi seeds in excess water overnight. In the morning tie it tight in a muslin cloth for 24 hours in a warm place.

• Take oil in a skillet and prepare for tempering 

• when the oil is hot add mustard, cumin, curry leaves and garlic, saute for few secs and add turmeric, chilli powder and salt. Put the sprouts into the skillet. stir it to mix well. Put a lid on and allow to cook in a very low flame. stir occasionally. it may take upto 15-20 mins to cook. Finally add freshly grated coconut turn off the gas.

• Have it as it is or with Roti.

Note:

• Use asafoetida (hing) instead of garlic for a different  taste.
• Do not add water while cooking methi to avoid the bitterness. 

Coconut-Hing chutney

Ingredients:
Grated coconut     : 1 cup
hing/asafoetida     : 1/4 tspn + 1/8 tspn
green chilli            : 4 medium spicy
salt to taste


for tempering:
oil                    :1 tbspn + 1 tbspn
mustard seeds : 1 tspn
curry leaves    : few
channa dal      : 1/2 tspn
urad dal          : 1/2 tspn
red chilly        : 1(optional)


Method:

• fry green chilly and 1/4th tspn hing in 1tbspn of oil and blend it along with freshly grated coconut and salt.
• give tempering in the small skillet.
• in about 1 tbspn oil add mustard seeds, add channa n urad dal ,then on low heat add curry leaves and 1/8th tspn hing.
• stir and turn off the gas.
• Pour this over the chutney . Serve with dosa and idli.

Note:

• Prepare the tempering just before serving

Recipe Shared by: Sumangala Kasbekar

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