Fenugreek (methi in Hindi, uluva in Malayalam, Menthyam in Tamil) makes a frequent appearance in Indian cuisine both as a herb and a spice. It has a characteristic odour and a slightly bitter taste. In my home, the seeds soaked in curd/buttermilk are used as a digestive aid and to cure an upset stomach. The seeds are also said to boost milk production in lactating mothers.
The curry that I have here today is a very simple yet flavourful preparation that goes well with rotis. The peas have been added to balance out the bitterness of the methi leaves. You can choose to leave them out.
What you need:
Fresh fenugreek leaves - 1 cup, chopped
Green peas - 1/2 cup (raw, cooked or semi-cooked)
Onion - 2 medium sized
Ginger - a small piece
Garlic - 3 cloves
Red chilli powder - 1/2 tsp
Garam masala - 3/4 tsp
Turmeric powder - 1/2 tsp
Sugar - 1 tsp (optional)
Oil - 1 tsp
Add some salt to the chopped fenugreek leaves. Mix well and set aside.
Puree the tomato, onion, ginger and garlic.
Heat a tsp of oil. Add the puree to it and boil until the raw smell goes off.
Add salt, sugar, garam masala, red chilli powder, and turmeric powder. Mix well.
Stir in the peas. If you are using raw or semi-cooked peas, add some water and boil until the peas are cooked but not mushy.
Squeeze all the water out of the fenugreek leaves and stir it into the curry. Boil for 3-4 minutes or until the leaves just start to wilt.
Serve hot with rotis.
This is my entry to Weekend Herb Blogging hosted by Kalyn of Kalyn's Kitchen.