Sprouted fenugreek or methi dana as it is called in Hindi is excellent for health. Fenugreek sprouts aid in digestion and help lower blood sugar levels and so are great for diabetics. They also help reduce acidity. These tiny wonder shoots also prevent dandruff and give you radiant skin. Fascinating?!

So today, I’m posting a delicious recipe for fenugreek sprouts and potato vegetable. I’ve made this recipe with sprouted fenugreek seeds (seeds soaked for 24 to 36 hours) and they look like the picture above when they sprout, with little shoots on them. Of course you can make them with soaked fenugreek seeds too. Then you must soak them not until they sprout but until they just swell up and turn a little sticky.

The vegetable is a little bitter because of the fenugreek in it but it is very tasty. Try it and I promise you will love it.

Get healthy! in the most delicious way possible.

Fenugreek Sprouts And Potato Vegetable

Made my granny and mom style, this recipe is delicious.
Course Main Course
Cuisine Indian
Keyword Vegetarian
Servings 4 persons
Author Meenal Jhala

Ingredients

  • 1/2 cup cleaned fenugreek seeds soaked in 1 cup water for 24 to 36 hours
  • 500 gms boiled and peeled potatoes cut into small pieces
  • 2 medium sized tomatoes, finely chopped
  • 4 tbsp oil
  • 3/4 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/4 tsp asafoetida
  • 1 tsp chilly-ginger paste
  • Chilly powder to taste
  • Salt to taste

Instructions

  • Measure I cup of sprouted fenugreek seeds and keep the rest in the fridge to eat a teaspoon at a time every day.
  • In a small bowl mix the spices-turmeric powder, coriander powder, asafoetida and chilly ginger paste- with two tablespoons of water. Keep aside.
  • Heat the oil in a heavy bottomed pan. Put in the cumin and mustard seeds and when they begin to pop put in the spice mix. Staying away from the fire, stir and cook for a minute or two.
  • Now add the chopped tomatoes and cook till the oil separates from the tomatoes and spices.
  • Add the fenugreek sprouts and 3/4 cup water and cover and cook for 5 to 6 minutes on a slow flame.
  • Uncover, add the potatoes. Add chilly powder and salt to taste. Cook for 3-4 minutes more. Adjust the spices to taste.
  • Serve hot with Indian breads: chapatis or parathas.

Notes

Go ahead and make this recipe with soaked or sprouted fenugreek seeds. Either way, the dish will taste yummy.
To sprout the fenugreek seeds, soak them in a bowl of 1 cup water. Initially they will swell up. Now remove the excess water from the bowl, allow to sit in a covered bowl or in a wet, squeezed muslin cloth, and depending on the temperature in your area, the shoots will sprout in about 24 to 36 hours.

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