This is my all time favourite sabji. I make this when I have no vegetables at home and want something healthy. It cooks in no time and need few ingredients which I always find in pantry. For those who doesn’t know what name of this dish mean, methi is fenugreek seeds, papad is papadam and sabji mean curried vegetable. So this vegetable is made with fenugreek seeds and papadam in tomato sauce. Fenugreek seeds are bitter in taste but has many health benefit and very good for diabetic patients.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
1/2 cup fenugreek seeds
1 big tomato finely chopped
4 urad papad/papadum
1 1/2 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Small pinch of asafoetida
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp jaggery or more if you like it sweeter
Salt to taste
1. In a stainless steel bowl, add fenugreek seeds cover with water and pressure cook for 1-2 whistle. You can instead boil on direct gas until seeds are soft. Once it is cooked, you can either keep the water but it will be bitter. You can remove the water and use the cooked seeds. Or you can wash boiled fenugreek seeds with plain water to completely remove bitterness. I enjoy slight bitterness so I got rid of boiled water from the bowl. This recipe is gluten-free, nut free, vegan and also onion-garlic free.2. In a wide bottom pan, heat 1 1/2 tsp oil. Add cumin and mustard seeds in the hot oil. When mustard seeds starts to pop, add asafoetida and chopped tomato. Let tomato soften, you can add slight water to help tomato soften quickly. Then add red chili powder, turmeric powder and coriander powder. Saute for 30 seconds and add boiled fenugreek seeds. Mix everything and then add 2 cups of water, jaggery and salt. Remember papad are already salty so add salt accordingly. Let the mixture boil. In 2-3 minutes, when all the flavours blend together, add papad pieces. Cook for 2 more minutes on low heat until papad pieces are cooked.
3. When ready, serve this curry hot with bhakhari and khichdi. Khichdi is a comfort food made with rice, lentils and some spices. I love this curry which is slightly bitter, sweet and tangy.
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I’ve never thought of using papad in this way. Also, it makes perfect sense to use fenugreek seed as any other legume.
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Thank you….it taste amazing!
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