17/06/2026
๐ฟ๐ ๐๐ผ๐บ๐ฒ๐บ๐ฎ๐ฑ๐ฒ ๐๐ฒ๐ป๐๐ด๐ฟ๐ฒ๐ฒ๐ธ ๐๐๐ฟ๐ฟ๐ ๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ ๐๐ฟ
๐๐ฃ๐๐ง๐๐๐๐๐ฃ๐ฉ๐จ:
1 cup fenugreek seeds (soaked overnight)
1 bunch fenugreek leaves (washed and chopped)
1 large onion (finely chopped)
2 cloves garlic (minced)
1 tsp ginger (grated)
2 green chilies (sliced)
ยฝ tsp turmeric powder
1 tsp chili powder
ยฝ tsp mustard seeds
1 sprig curry leaves
2 tbsp oil
Salt to taste
๐๐๐ฉ๐๐ค๐:
1๏ธโฃ Soak the fenugreek seeds overnight and drain well.
2๏ธโฃ Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, onions, garlic, ginger, and green chilies. Sautรฉ until golden.
3๏ธโฃ Add turmeric powder, chili powder, and salt. Stir well.
4๏ธโฃ Add the soaked fenugreek seeds and cook for 8โ10 minutes, stirring occasionally.
5๏ธโฃ Add the chopped fenugreek leaves and mix thoroughly.
6๏ธโฃ Cover and cook on low heat for 10โ15 minutes until the leaves are tender and the flavors are well combined.
7๏ธโฃ Serve hot with steamed rice, chapati, or dosa. ๐๐
โจ ๐ง๐ถ๐ฝ: Add a little grated coconut at the end for extra flavor and texture.
