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Below are the ingridients that are required to prepare a perfect Methi fenugreek seeds and papad sabji:
- Take 250 gm of methi(fenugreek) seeds soaked overnight and boiled.
- Use 3 of Papad.
- Take of for Tempering.
- Get pinch of hung/asafoetida.
- You need 1 tsp of Mustard seeds.
- Provide 2 tsp of oil.
- Get 1 tdp of cumin seeds.
- Prepare 1 tsp of turmeric powder.
- Prepare to taste of red chilli powder.
- Get 1 tsp of cumin powder.
- Use 3 tsp of Garlic Chutney.
- Take to taste of salt.
- Prepare 2 tsp of Jaggery.
- Use 2 tsp of chopped coriander leaves.
Done with the ingridients? Below are the procedures on cooking Methi fenugreek seeds and papad sabji:
- Take methi seeds and soak overnight.
- Next day. Boil and give 5 to 6 whistle… And strain… Wash the boiled Methi seeds 5 to 6 times so dat the bitter taste gets washed off.
- Now take a kadai. Put oil for tempering… Put mustard seeds. Jeera. Hing…and put the boil methi seeds.
- Now add spices as per the likes… Red chilli powder. Turmeric powder. Coriander jeera powder. Garlic chutney salt to taste….
- Now add jaggery and kokam to it… Let it have a good mix. Now add water as per your need… Let it have a boil.
- Now after boil add papad in it and stir well… Let it boil for 5mins.
- Now your sabji is ready to serve… Garnish with coriander… Tastes best with any chapati. Rice….
Traditionally papad added to the curry is fried. I have roasted them in this recipe. You can dry roast them over the hob or. But fenugreek or methi seeds have more potential to play than just being a mere seasoning agent. Name : Fenugreek seeds, methi (hindi), menthulu (telugu).
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