Methi Dana aur Amchoor Ki Sabzi

Methi Dana aur Amchoor Ki Sabzi : Fenugreek seeds are one of the healthiest Indian spices. These are bitter in taste but if you soak them overnight, some of the bitterness is reduced and they swell up to a soft plump, which makes it possible to cook them like a vegetable, and raw mangoes are equally crucial to the tanginess of this dish, This particular creation is also associated with a special Rajasthani festival called “BASODA” coming from the word “basis” which means from the previous night, and as this dish does not get spoiled  for a longer time on temperatures of Rajasthani spring , chilli so it makes it perfectly suitable for the custom of eating food which was cooked  last night, and undoubtedly the unusual combination of fenugreek seeds and dried raw mango, jaggery and tickling Indian spices is a heavenly voyage.

INGREDIENTS

1. Dried Fenugreek seeds (Dana Methi) – 1 cup
2. Dried raw mango (Amchoor) – ½ cup
3. Mustard oil – ¼ cup
4. Cumin seeds – 1 teaspoon
5. Turmeric powder – ½ teaspoon chili
6. Red powder- ½ teaspoon
7. Coriander seeds (soaked in water) – 1 teaspoon
8. (peel the little husk off and pop out the seeds and use mortar and pestle to crush the inside part of the seeds. It isn’t difficult; they separate from the husk easily)
9. Garlic paste – ½ teaspoon
10. Salt – to taste
11. Jaggery- 1 tablespoon

METHOD OF PREPARATION

1. Soak fenugreek seeds and dried raw mango in water overnight, wash them thoroughly and strain out the water.
2. Boil them all the way through, drain out the water and keep aside
3. Heat oil in a medium pan, stir in cumin and let it sizzle.
4. Put turmeric powder, red chili powder and crushed coriander seeds.
5. Add garlic paste and saute, stirring regularly, until golden brown; be sure to scrape the garlic from the sides of the pan, if it starts to stick.
6. Add boiled fenugreek seeds and dried mango, stir well, adjust salt, reduce heat and continue cooking until dried mango becomes slightly wilted.
7. Finish while stirring in the jaggery to cut off the bitterness of fenugreek and making the dish a combination of bitter, sweet, sour and spicy delight.
8. Can be served hot, but according to the custom, is eaten cold, on the next day of its preparation (do not worry the dish stays perfectly delicious).