Danamethi Bahar by Sangeeta on Jun 29, 2011
Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties. Fenugreek seeds have been found to contain protein, vitamin C, niacin, potassium, and diosgeninand many more nutrient.But it is mostly used only in tempering and not as a main food.This recipe include fenugreek seeds (Dana Methi) as main ingredient ,turned into a delicacy:)
- Cook time:
- Prep time:
- Yields: serves 3-4
- 1/2 cup fenugreek seeds (danamethi) (over night soaked and boiled)
- 1/2 cup dry fig (over night soaked and pureed)
- 1/4 cup ripe red plum (blanched and pureed)
- 1 tbsp red chilli powder
- 1 tbsp dry coriander powder
- 1 tsp roasted cumin powder
- 1/2 tsp turmeric powder
- 1 tbsp grated jaggery
- salt as per taste
- For Tempering:
- 2 tbsp oil
- 1 tsp cumin seeds
- Pinch of asafoetida
- 2 green chillies (chopped) / as per taste
In a pan ,heat oil and add tempering.
When splutter,add all dry spices and boiled fenugreek.
Spat till oil removes,add fig puree,jaggeryr,salt,mix all.
Cook for 2 minutes, add plum puree,cook for 2 minutes .Transfer to serving bowl,garnish with fresh coriander / chopped dry fruits.Serve hot with chapathi , parantha or plain rice and dal:)
Note:
Properly wash fenugreek seeds before boiling and drain the water every time ,eg. before and after boiling,and add little salt while boiling.
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Recipe Reference
this recipe is very close to my heart.this is my fathers recipe,he was a great foodie and love to cook some times for us!!i had changed only one ingredient in his original recipe,that is plum puree;instead of dry mango powder, as plums are matching the sweet sour taste of dry mango powder.though my father is no more,i still savor in my heart dishes made by him,love u papa:)