India is the major producer of Fenugreek. It is known as Vendhaya Keerai in Tamil, Methi in Hindi etc. Its leaves and seeds are consumed in various forms due to the major health benefits. Fenugreek is very rich in vitamins such as thiamine, folic acid, riboflavin, niacin, vitamins A, B6, and C, and is a storehouse of minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. Fenugreek leaves are a rich source of vitamin K as well. Fenugreek is said to be very beneficial in controlling blood Sugar and Cholesterol. It is a good source of Fiber which helps in digestion and helps in flushing out harmful toxins. We can go on listing the benefits of Fenugreek. It is used as a major ingredient in some Ayurveda medicine also. We will see here how to make a very tasty stir fry with the very healthy Fenugreek Leaves.
Fenugreek Leaves (Methi) – 1 bunch
Oil – 1 tbsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Asafoetida – 1 pinch
Onion – 1 (finely chopped)
Dried Red Chilli – 1 (broken)
Curry Leaves – from 1 twig
Grated Coconut – 3 tbsp
Salt – to suit one’s taste
Wash and chop the Methi Leaves along with the tender stems.
Heat the Oil in a pan. Add Mustard Seeds and Cumin Seeds and allow them to crackle. Lower the flame. Add Asafoetida. Stir and then add the Onion, Green Chilli, Red Chilli and Curry Leaves. Sauté well.
Add the chopped Fenugreek Leaves. Add Salt (add very little Salt since the Fenugreek Leaves have salt in itself.) Cook till the leaves are well cooked and no moisture is left out. Add the Grated Coconut and give a good stir.
Turn off the flame and transfer to a serving bowl.
This stir fry goes very well with Sambar Rice, Rasam Rice, Puli Kozhambu and also Curd Rice.