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How to Use Fenugreek Leaves in the Kitchen
Fenugreek leaves are a widely used vegetable in Indian cuisine, valued for their numerous health benefits.
They aid in relieving constipation and are rich in essential vitamins and minerals.
In Ayurveda, fenugreek leaves help balance the Vata dosha, making them beneficial for related conditions.
Additionally, they impart a delightfully aromatic flavour to dishes and are primarily used in savoury recipes.
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Recipes:
Fenugreek-Millets Paratha (Methi Roti):
| Ingredients: |
| Fenugreek leaves |
1 cup |
| Millet flour (peral millet or shorghum) |
1 cup |
| Wheat flour |
½ cup |
| Salt |
as per taste |
| Oil/ ghee |
5-6 t.spoon |
| Turmeric |
½ t.spoon |
| Green chilli-garlic-ginger paste |
2 t.spoon |
| Lemon juice |
1 t.spoon |
| Recipe: |
| In a large bowl, combine all-purpose flour and chopped fenugreek leaves. |
| Add green chilli-garlic-ginger paste, salt, turmeric, lemon juice, and 1 teaspoon of oil. Mix well using your hands. |
| Gradually add water and knead into a soft dough. Apply a little oil to the dough and let it rest for 10 minutes. |
| Divide the dough into lemon-sized balls and roll them into thin rounds or triangles using a rolling board. |
| Heat a flat pan and roast the rolled dough lightly on both sides. |
| Once half-cooked, apply oil or ghee and continue roasting until golden, crisp, and fully cooked. |
| Serve hot with raita, vegetables, or chutney. |
| This healthy and flavorful flatbread is perfect for winter and monsoon meals. |
Fenugreek & Barnyard Millet Khichdi:
| Ingredients: |
| Barnyard millet |
1 cup |
| Fenugreek leaves |
1 cup |
| Mixed vegetables (carrot, cauliflower, beans, cabbage, peas - boiled) |
1 cup |
| Turmeric powder |
½ t.spoon |
| Green chilli chopped |
2 t.spoon |
| Salt |
As per taste |
| Oil |
2 t.spoon |
| Lime juice |
1 t.spoon |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| Heat oil in a frying pan over medium heat. |
| Add fenugreek leaves, turmeric, green chilli, mixed vegetables, and salt. Saute for 2 minutes. |
| Stir in the soaked barnyard millet and mix well. Cook until the millet becomes soft and fully absorbs the water. Towards the end, add lime juice or kokum paste. |
| Garnish with coriander leaves and serve hot. |
| This dish is beneficial for those with a low appetite, supports a low-calorie diet, and is helpful for elders dealing with constipation. It also makes for a light dinner and is suitable for traditional fasting. |
Fenugreek-Spinach Curry:
| Ingredients: |
| Fenugreek leaves |
1 cup |
| Spinach |
1 cup |
| Salt |
As per taste |
| Oil |
2 t.spoon |
| Cumin seeds |
1 t.spoon |
| Green chilli (medium spicy) |
2 t.spoon |
| Gram flour |
1 t.spoon |
| Asafoetida |
A pinch |
| Pepper powder |
A pinch |
| Recipe: |
| Heat oil in a heavy-bottomed pan and add cumin seeds. |
| Once the cumin seeds start crackling, add asafoetida and green chilli. Saute well. |
| Add chopped and thoroughly washed spinach and fenugreek leaves. Cook for 10-12 minutes, adding water if needed. |
| After 3-4 minutes of cooking, mix in gram flour, salt, and pepper powder. Stir well to combine. |
| Once the mixture becomes uniform, mash it with a masher for 2-3 minutes. Add 1 cup of water and cook for another 5-7 minutes. |
| Serve hot with chapati or rice. |
| This flavorful green curry is beneficial for new mothers and lactating women, providing essential nutrition and minerals. |
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Herbs and Medicinal Plants
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