How to clean and store fenugreek leaves
Pick and clean the fenugreek leaves. Discard the roots and the thick matured stems. Picking and cleaning methi is a pain but easier to do when it is fresh. So don’t postpone plucking the leaves until they wilt. Once you have done it, line a container with paper towel, keep the plucked leaves, cover it with another paper towel, close it and refrigerate. Alternatively you can wrap it loosely in a paper towel and keep it in a zip log bag. It stays fresh for 4-5 days in the refrigerator.
If you are going to use it immediately, wash it in plenty of water thrice. Put them in a big container and rinse it, discard the water, rinse again in plenty of water. Wash it 3 times to remove the sand.
Finely chop onion and garlic. Chop fenugreek leaves also roughly.
Heat oil in a pan, add mustard seeds, hing and cumin seeds, when mustard seed splutters, add garlic and onions.
Saute the onions well until it turns light brown. Add the methi leaves.
Add turmeric powder and sambar powder (you can add chilli powder also, if adding chilli powder, add less).
Cook covered on low heat, stirring in between. Add salt to taste.
Once cooked, add grated coconut, mix well and turn off the heat.
Enjoy this delicious stir fry as a side dish for chapati or with rice.
You might like my other Methi Recipes also.
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