Fenugreek is an annual plant with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide and its seeds, plus leaves are pretty common ingredients in dishes from the Indian subcontinent.
Fenugreek has many health benefit. Such as lowering blood sugar levels, increasing milk production in breastfeeding mothers, reducing cholesterol levels, lowering inflammation, and to help with appetite control
- 2 bunches of Fresh Fenugreek
- 1 cup Dried Soy Chunks
- 1 to 2 tsps. Olive Oil
- 1 pinch Asafetida (hing)
- 1/2 tsp. Turmeric Powder
- 2/3 to 1 tsp. Red Chili Powder
- 1/2 tsp. Sal
Pick or separate the fresh fenugreek leaves from the stems.
Fresh Fenugreek Leaves from the two bunches.
Rinse the fenugreek leaves with fresh water, at least for 3 times.
Once the water is drained, finely chop the fenugreek leaves.
Simultaneously, we have to get the dried soy chunks ready, to season with the fresh Fenugreek leaves.
Soak the dried soy chunks into hot water. May also add salt to the water.
Let the chucks be in water for 30 minutes or so.
Put them into a strainer. Let them cool down to normal room temperature. Now squeeze them to get rid of extra soaked water.
May cut them into halves or smaller pieces.
Season the soy chunks on a medium heat.
Add fenugreek leaves and salt. Adjust the heat to low.
Combine them together.
Cover the lid of the pan. Let it cook for 5 to 8 minutes.
Check for the well steamed/cooked fenugreek.
To keep the nutrients intact, we need not to cook too long.
Transfer the fenugreek and soy chunks to a serving bowl. It’s ready to eat with phulka or paratha.
Notes: Traditionally, the recipe is made with potatoes. Here, I‘ve created it with protein-packed soy chunks. Soy chunks being chewy in texture are also great for non-vegetarians. Further, the traditional recipe takes more of the oil, cooking time, plus stir-frying. This recipe incorporates the minimal cooking time. It simply tastes amazing with my homemade phulka or paratha.