Ingredients:

• 100 gms – Fenugreek (methi) seeds
• 2 tbsp – fresh grated Coconut
• 2 tbsp – finely chopped Coriander leaves
• 2 medium sized Onions
• 4 Green chillies
• 4 tbsp – oil
• ½ tsp – Turmeric powder
• salt to taste

Method:

1. Clean and wash the fenugreek seeds.
2. Soak the fenugreek seeds in sufficient water for 6-8 hours.
3. Drain out the water and dry the fenugreek in a muslin cloth.
4. llow to sprout. It takes about 3-5 days to get good sprouts.
5. On the fifth day wash thoroughly.
6. Finely chop the onions and green chillies.
7. Fry on a low flame till the onions are pink in colour.
8. Add turmeric powder and salt to taste. Mix well.
9. Cover with a lid and cook on a low flame, stirring at regular intervals till the fenugreek is tender.
10. Garnish with fresh grated coconut and finely chopped coriander leaves.
11. Serve hot with dal and chapatti.

Recipe courtesy of Anitha Raheja