food talk
This fenugreek is no greek
Pushpesh Pant 

Who doesn't know that the methi ki chutney is the essential accompaniment served with bedawin? Some love it, others are indifferent to its bitter-pungent charms and some have begun warming to it as the therapeutic benefits of methi (fenugreek) are being extolled. We are not in favour of blindly endorsing all such claims but must point out that fenugreek is increasingly popular among those diagnosed with diabetes.

But we digress. Not very long ago we had lunch prepared in some haste by our good friend Khinv Raj Jangid who hails from Jodhpur and insists that the food repertoire in Marwad is far superior to that in Mewar or Shekhavati, Jaipur included. To prove his point he let us taste his rendering of methi ki subzi that was quite interesting. We aren't taking sides in this food feud among our cuisine-proud Rajasthani friends but do recommend that you try this novelty. His original recipe goes heavy on fresh chillies both green and red but we prefer this raisin-enriched city version that makes do with a far smaller measure of 'sweet tasting matahnia mirchi so beloved of natives of Jodhpur.

Methi ki subzi

Ingredients

Methidana 1cup

(Fenugreek seeds)

Milk/Sour buttermilk 1cup

Kishmish ½ cup

(soaked in water for 2 hours)

Green chillies 6-8

(washed, slit deseeded and chopped)

Dhaniya powder 1-1/2 tsp

Dried amchur powder 1 tsp

Jeera powder ½ tsp

Haldi powder ¼ tsp

Salt to taste

mustard oil 2 tbsp

Method

Soak methi dana overnight in milk or buttermilk. Drain and keep aside. Heat oil in a pan and when it reaches smoking point reduce flame to medium, and put in the powdered spices dissolved in a little water to avoid burning. Add the methi dana immediately and stir briskly.

Add the chillies and kishmish and cook for 5-7 minutes. Serve with roti or parantha.

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