Cooking a Tasty Stew With Fenugreek Leaves

Green Fenugreek leaves are very nutritious and provide lots of minerals required by us. But due to its bitter taste many people do not like to take the normally cooked greens. Here I have made a stew with Fenugreek leaves with lots of shallots (Small onions) and garlic. Little amount of Tamarind paste added to the stew helps to overwhelm the bitter taste of the leaves and make it more tasty. This dish can be served as main course and taken with Rice, Chapattis and Indian flat bread.

Please go through the following steps on how to cook the tasty stew with Fenugreek leaves

• One bunch of fresh Fenugreek leaves. No need to chop the leaves, just rinse in water few times
• 100 grams of Shallots. We call it as small onion or Sambar onion as it adds a distinguished flavour to the dishes
• 100 grams of Garlic cloves
• 2 Tomatoes
• Handful of Curry leaves
• One teaspoon of Fenugreek seeds
• One teaspoon of Cumin seeds
• 1 or 2 Green chillies as per taste
• A lemon sized piece of Tamarind
• 3 teaspoons of Coriander powder
• one to one and half teaspoons of red chilli powder as per taste
• One teaspoon of Turmeric powder
• Half a cup of oil cooking oil
• Salt to taste

• Soak the Tamarind piece in warm water for about 10 minutes and filter out the juice
• Remove skin from shallots and cut into large pieces. You can just split them in half
• Shuck Garlic and split them into 2 to 3 pieces. There is no need to finely chop the garlic
• Dice Tomato into small pieces
• Split Green chilli in half and remove stems from Curry leaves

• Keep a frying pan over medium flame and add oil to it
• Once oil is heated, add Fenugreek seeds and Cumin seeds
• Add the Curry leaves and split Green Chilli to the pan
• Add the Shallots and Garlic pieces to oil and saute till shallots are fried to golden brown

• Now add the Fenugreek leaves to the pan and saute for a minute till raw smell from the leaves disappear
• Add tomato pieces and salt to the pan and mix well

• Add all the spice powders (Coriander powder, Red chilli powder and Turmeric powder) to the pan and mix with all other ingredients

• Now add the Tamarind paste to the pan
• Add 2 to 3 cups of water, so that the ingredients in the pan are covered properly
• Mix well and cover with a lid.
• Keep over medium flame till the mix comes to a boil.

• Once the mix starts to boil, remove the lid. Keep it over low flame till the stew reaches the required consistency
• Transfer from the pan to a serving bowl

The bitter taste of the Fenugreek leaves is gone. This tasty stew can be served as main course with Rice, Chapattis and Indian flat bread