Fenugreek with Sesame Seeds Recipe
Ingredients
| 2 bunches fenugreek leaves | ||
| Corn oil | 5 Tablespoon | |
| 1/4 teaspoon onion seeds | ||
| Onions | 3 , sliced | |
| Mango powder | 2 Teaspoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Chilli powder | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Water | 150 Milliliter | |
| Tomatoes | 2 , diced | |
| Sesame seeds | 3 Tablespoon | |
| Coriander | 1 Tablespoon, chopped | |
Directions
Break the fenugreek leaves from the stalks and wash them thoroughly.
Drain and set aside.
Heat the oil in a heavy-based saucepan and fry the onion seeds and onions over a medium heat until they are soft and golden brown.
Lower the heat and add all the spices.
Continue to stir-fry for about 2 minutes, then add the fenugreek leaves, and the water.
Cover the pan and cook for 5-7 minutes.
Remove the lid from the saucepan and stir-fry until you begin to see some free oil on the sides of the pan.
Add the diced tomatoes, sesame seeds and chopped fresh coriander and gently mix together.
Transfer to a warmed serving dish to serve.
Drain and set aside.
Heat the oil in a heavy-based saucepan and fry the onion seeds and onions over a medium heat until they are soft and golden brown.
Lower the heat and add all the spices.
Continue to stir-fry for about 2 minutes, then add the fenugreek leaves, and the water.
Cover the pan and cook for 5-7 minutes.
Remove the lid from the saucepan and stir-fry until you begin to see some free oil on the sides of the pan.
Add the diced tomatoes, sesame seeds and chopped fresh coriander and gently mix together.
Transfer to a warmed serving dish to serve.
Chef
