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Methi Mirchi ( Fenugreek Pickle)

Methi Mirchi sabji is nothing but fenugreek & Green chilli vegetable. The brighter side of this recipe is you can also refrigerate it for one week and use it as and when required and can also pack it for long journeys.( P.S you need to add extra 3 to 4 tbsp oil in order to store for longer so that it does not get spoiled) I remember my mom used to pack this when we used to go for long journeys in train for vacations and now I pack it along when we travel. 🙂  you can also cook it a day ahead of your journey and keep it.

You can say methi mirchi as a instant pickle also. When you are running out of time or confused what curry to cook this can come to your rescue. It has spicy tangy flavor for those who love spicy.

This is one kind of recipe which can go with literally anything, you name it and you can eat with it, like with Chapathi|Indian Breads|Khakra| Puri’s | Paratha’s and also rice. It’s  very famous in the interiors parts of Northern India. The main ingredients of this recipe is FENUGREEK SEEDS and CHOPPED GREEN CHILLI, which I am sure by now you would have guessed 🙂 , yeahh!! you guessed it right 😀

Please find the detailed recipe below.

INGREDIENTS

1 1/2 cup of water ( To boil Fenugreek seeds )

1 cup Chopped green chilies ( Hari Mirchi ) or any kind of chili peppers you like.

1/8 cup methi seed ( Fenugreek seeds)

2 tsp Coriander powder ( Dhaniya powder )

1tsp Mango powder ( Aamchur powder )

1/4 tsp Turmeric powder ( Haldi )

3-4 Tbsp oil

Pinch of Asafoetida ( Hing )

Salt

METHOD

Methi mirchi

In a pan add 1 1/2 cup water and keep it on flame. When water comes to boil add methi seed. Boil it untill methi seeds are tender enough to eat. Once tender, strain it in a bowl and rinse it with cold water.

Add all the spices on the top of the washed/rinsed Fenugreek seeds. Now in a pan heat oil, then add asofoetidoa followed by green chilli. Saute the green chili for about 3 to 4 mins then add the fenugreek seeds along with spices and mix everything well for about 1 to 2 mins and then turn off the gas.  Cover it with the lid on the same burner and let it sit for about 10 to 15 mins and then transfer to air tight container bowl if you are going to store it.

Tip: You can keep the boiled water aside and have it with dash of lemon and salt to it. Fenugreek water is very healthy.

You can use any kind of green/ red chili, which is spicy. I had used small green chili which we use in India.

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3 Comments

  1. Pingback: Mogar ka paratha/ green lentil parathas – Foreveryfoodmaniac

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