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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.

 

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