Ten Minutes to Serving Tasty Methi fenugreek seeds and papad sabji

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Methi fenugreek seeds and papad sabji

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Below are the ingridients that are required to prepare a perfect Methi fenugreek seeds and papad sabji:

  1. Take 250 gm of methi(fenugreek) seeds soaked overnight and boiled.
  2. Use 3 of Papad.
  3. Take of for Tempering.
  4. Get pinch of hung/asafoetida.
  5. You need 1 tsp of Mustard seeds.
  6. Provide 2 tsp of oil.
  7. Get 1 tdp of cumin seeds.
  8. Prepare 1 tsp of turmeric powder.
  9. Prepare to taste of red chilli powder.
  10. Get 1 tsp of cumin powder.
  11. Use 3 tsp of Garlic Chutney.
  12. Take to taste of salt.
  13. Prepare 2 tsp of Jaggery.
  14. Use 2 tsp of chopped coriander leaves.

Done with the ingridients? Below are the procedures on cooking Methi fenugreek seeds and papad sabji:

  1. Take methi seeds and soak overnight.
  2. 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.
  3. Now take a kadai. Put oil for tempering… Put mustard seeds. Jeera. Hing…and put the boil methi seeds.
  4. Now add spices as per the likes… Red chilli powder. Turmeric powder. Coriander jeera powder. Garlic chutney salt to taste….
  5. 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.
  6. Now after boil add papad in it and stir well… Let it boil for 5mins.
  7. 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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