Leafy veggies are filled with lots of nutritional values. It is suggested to include leafy vegetables in our meal atleast thrice a week. Methi leaves can be used to make parathas, sukha sabzi or gravies too.
Here I have made a dry version of methi leaves, wherein grated coconut is the base and this can be served as side dish with rice or chapatis. To enhance , i have added sprouted pulses too, you can add boiled green or yellow moong too instead of pulses.
Preparation time: 5 mins
Cooking time : 15 mins
INGREDIENTS:
- Methi / fenugreek leaves: 3 to 4 cups chopped
- Onion: 1 chopped
- Grated coconut: 1 cup
- Cumin seeds: 1 tsp
- Green chillies: 2
- Urad dal: 1 tsp
- Garlic cloves: 2 to 3
- Boiled pulses: 1/2 cup
- Dry red chilli : 1
- Turmeric powder: 1/2 tsp
- Salt: for taste
- Curry leaves: few
- Coconut oil: 2 tbsp
PREPARATION:
- In a mixer coarsely grind together grated coconut, green chillies , garlic cloves and cumin seeds. Keep aside.
- Heat oil in a kadai, add dry red chilli , urad dal and curry leaves. Let it splutter.
- Add onion and saute for a minute to two.
- Add methi leaves and toss till it becomes soft.
- Now add the ground coconut mixture and mix well.
- Add boiled pulses, turmeric powder and enough salt and mix.
- Close it with a lid and let it cook for 4 to 5 mins.
- Open and mix well, check for salt.
- Just give it a toss and switch off the flame.
- Serve with rice or rotis.