Top News

basenia fenugreek

Fenugreek seeds are eaten in every season and dry Kasuri methi is also made by mixing it with potatoes, but eating green fenugreek leaves in the winter season is a different thing. It is also helpful in keeping you healthy. According to the International Journal of Current Microbiology, apart from Vitamin C, B1, B2, B6, fenugreek also contains minerals like fiber, protein, Vitamin A, beta carotene, folic acid, potassium, calcium, zinc, copper, iron. Its consumption is beneficial for people with blood sugar and due to less oil being made into spices, it is also helpful in weight loss and when you make it with gram flour, the amount of protein also increases.

Being rich in Vitamin C, fenugreek is helpful in boosting immunity. It is also a source of calcium which is beneficial for your bones. Apart from this, it improves heart health, makes the skin glowing and being fiber rich, it is also good for digestion. Let us know the recipe of Basnia Fenugreek.

Baseniya Fenugreek Ingredients

If you want to make vegetables for two people, then you will need 11 grams of fresh green fenugreek, 2 teaspoons of gram flour, 1 onion, 3-4 cloves of garlic, two teaspoons of oil, half teaspoon red chili powder, one-fourth teaspoon turmeric, half teaspoon dry mango powder and asafoetida. Apart from this, take salt as per taste. With these simple ingredients, you can prepare tasty Basnia Methi which tastes amazing with parathas and puris.

Note:If you want to make vegetable for more people, you can increase fenugreek, gram flour and spices accordingly.

How to make Basnia Fenugreek?

• First of all, after separating the fenugreek leaves from the stalk, wash them thoroughly in two to three waters so that no sand or soil remains.
• After this, chop the onion finely and also peel the garlic and chop it finely.
• Add gram flour in the pan and fry it on low flame while stirring continuously till the aroma comes out. During this time the color of the gram flour will start changing. After this, turn off the gas and take out the gram flour in a plate.
• Now heat oil in the pan and add asafoetida to it. After this, fry the garlic until it turns golden and then add onion and cook it until it becomes soft.
• When onion and garlic are roasted, add spices like chilli, salt, turmeric, coriander powder, salt and fry until the oil starts separating.
• Once the masala is ready, add fenugreek leaves, add very little water (1-2 teaspoons), stir well, cover and cook for 3-4 minutes. If you want completely dry vegetables then do not add water.
• Check the fenugreek, if the rawness is gone then add roasted gram flour to it and cover it again and cook well for two to three minutes on low flame.
• Check the vegetable if it is completely cooked then turn it off. If you eat it with parathas and puris, it will taste amazing.