Fenugreek seeds are one of the healthiest Indian spices. These are bitter in taste but if you soak them overnight, some of the bitterness is reduced and they swell up to a soft plump, which makes it possible to cook them like a vegetable.
My mother used to make this Garlic and Fenugreek Curry in winter.
- ½ cup fenugreek seeds (Dana Methi seeds)
- 10 cloves of garlic chopped finely
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp cooking oil
- 1 tsp amchur powder
- 1 tbsp sugar
- Soak Fenugreek seeds in water overnight. Wash them thoroughly and strain out the water and keep aside.
- Heat 2 tbsp of oil in a pan over medium flame.
- When hot, add garlic. Sauté till light brown. Add soaked fenugreek seeds and fry for a minute.
- Now put in red chili powder, turmeric powder and salt. Stir and add about ¼ cup of water. Cover and cook on medium heat, stirring occasionally, till water is evaporated.
- Add amchur powder and sugar. Cook for a minute more.
- Take out in a dish, and serve with hot paratha.
Do You Know?
Fenugreek seeds contain a high percentage of mucilage - a natural gummy substance present in the coatings of many seeds. Although it does not dissolve in water, mucilage forms a thick, gooey mass when exposed to fluids.
Like other mucilage-containing substances, fenugreek seeds swell up and become slick when they are exposed to fluids. The resulting soft mass is not absorbed by the body, but instead passes through the intestines and also triggers intestinal muscle contractions.
Both actions promote the emptying of intestinal contents. Therefore, fenugreek is a mild but effective laxative.