Fenugreek is bitter so to balance it, onion & coconut are used to add a certain amount of sweetness. This is authentic recipe handed down from my mother.
- Baby fenugreek leaves, chopped, washed, drained and squeezed - 8 to10 bunches (approx. ½ cup)
- Green chilles chopped in one inch pieces- 2 to 4 (as per your taste)
- Garlic cloves, peeled & crushed- 6 (just hit once with pestle/batta)
- Potato - 1 med (optional- I did not use here)
- Chopped onions- 2 medium size (1 cup- use more than fenugreek leaves)
- Turmeric powder- ½ tsp
- Asafetida (Hing)- ¼ tsp
- Oil- 3 to 4 tbsp
- Scraped fresh coconut- ¼ cup (actually I used some more, but choice is your)
- Salt to taste
- Sugar- ½ tsp or to taste
- Take each bunch and place it neatly on the chopping board. Chop off the ends and throw them away.
- Now cut it close to the piece of grass used to tie it up.
- The next cut is near the head of the vegetable. Take care not to chop the grass used to tie the vegetable.
- That's easy. Now remove the thread and start with the next one. As you can see, the vegetable is rather muddy. It is grown in sandy soil so it has to be washed in lots of water until the water does not have any traces of sand.
- Heat the oil in pan. Add the green chilies, garlic & onions. Fry till translucent. Add turmeric powder & hing. Sauté & mix well.
- Add the fenugreek leaves and salt. Reduce the flame & cover the pan. In a few minutes, the quantity of the vegetable would have reduced drastically and the vegetable starts sweating.
- Cook till the potatoes (if using) and fenugreek are well cooked. Add sugar & scraped coconut. Mix well & cover. Cook for another1 min on low heat.
- Serve hot with chapattis or bhakris or dal-rice as a side.