Last few days were not very healthy for me, was not keeping well and my spirits were generally low. I did not feel like reading blogs as my eyes would hurt on trying that. The only thing I opened was my mails and my blog to moderate comments and then shut down my laptop. I would order out food for everyone and generally spend time taking rest and teaching the younger one Mathematics and Science as he has to appear for his National Olympiads. But prior to falling sick I had bought my first batch of fenugreek greens of this winter and I was surely looking forward to cooking it. I had sorted and washed the leaves then dried and stored in the refrigerator to use them. As I did not cook for a few days so the day I started cooking I wanted to use the leaves before they got spoilt.
This particular version of fenugreek is a big hit in my family and is S’s favorite. We normally eat this with soft rice and saaru/rasam as a combination. It is quick to make, extremely tasty and takes no time to get over. It is a dry curry and should be cooked with more oil else it tastes very dry. Oil provides it the softness that it can be mixed with plain rice and be eaten.
3 cups of finely chopped fenugreek leaves
5-6 green chilies finely chopped
1 tbsp of urad-chana dal mix
1 tsp mustard seeds
3-4 tbsp oil
5-6 tbsp of gram flour/ besan
salt to taste
Heat oil and mustard followed by urad-chana dal mix.
Once the dals turn golden brown in color add the green chilies and saute for a few seconds.
Add the chopped greens and salt to taste, mix.
Cover and cook till half done. Sprinkle the gram flour and mix completely.
Cover and cook on low flame till cooked completely.
This tastes good either way hot or cold.