Fenugreek which belongs to the family “Fabaceae” has a bitter taste. They retain the bitter taste even after cooking. Fenugreek leaves as well as the fenugreek seeds has a lot of medicinal effects. Mostly Fenugreek is used for digestive problems such as loss of appetite, upset stomach and inflammation of the stomach. Back in Sri Lanka, Fenugreek seeds are boiled and drank when some one has stomach issues such as diarrhea.
I have been used to this dish since it has the same similar bitter taste to bitter gourd. To reduce the bitter taste, you can increase the amount of coconut and onion.
- 2 bunches of fenugreek leaves (yields about 10-12 oz)
- 2-3 tablespoons water
- 1/2 teaspoon chili powder
- 2 tablespoons shredded unsweetened coconut
- salt to taste
- 2 teaspoon cooking oil
- 1/4 teaspoon mustard seed
- 1 cup chopped red onion
- 2-3 dried red chili broken into few pieces.
- Remove the thick stems and wash leaves and tender stems thoroughly and drain
- Chop leaves and tender stems into fine pieces.
- Add chopped fenugreed to a skillet and add water, chili powder and salt and cover and cook on low flame for about 2 minutes
- Increase flame to medium and cook until almost water is absorbed and fenugreek leaves are dry
- Add shredded coconut and stir and cook uncovered for another minute or two. Set aside
- Add oil to a skillet and when hot, add mustard seeds. Once mustard seeds start crackling add chopped onion and fry on low flame until golden.
- Add dried chilies and fry for another 2 to 3 minutes
- Now add cooked fenugreek leaves and mix thoroughly and cook on low flame for a few minutes making sure it does not get burned.
- Serve warm with rice
- Yields: 3-4 as a side dish