The Steaming Pot - Easy vegetarian recipes from India

I am a fan of the fierce, bitter methi chutney, but I gather that not many are on my side. Most friends find it "a bit much" for their taste. And so – for them and for those of you that share their taste – here’s a milder, nuttier version of it: sesame fenugreek chutney or til methi ki chutney. (more…)

Fresh fenugreek and onion fritters dunked in a yogurt-based gravy [my mouth is watering as I type this!] – that’s methi pakora kadhi. For those of you new to Indian cooking – kadhi is a sour gravy traditionally made with lightly spiced yogurt. Different regions of India have distinct styles to making kadhi. In North India, kadhi is served with fritters (pakoras) in it. In Karnataka, a similar dish majjige huli is popular – this is a lighter version with boiled vegetables in place of pakoras. In Gujarat, kadhi is sweetened with jaggery. And you wouldn’t typically add onions to kadhi in Bihar – my mom certainly wouldn’t.

This recipe is closest to the style of Punjabi kadhi.

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In methi chhole, the bitter notes of methi (fresh fenugreek) are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy. An offbeat recipe that I warmly recommend for fenugreek lovers.

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Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness of fenugreek beautifully. The end result is delicious.

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I must warn you before giving you this recipe – methi chutney (that is, chutney made of fenugreek leaves) is not for everybody. It is bitter, it is really hot. If you are like me, you will love it. If you are not, I warned you, didn’t I?

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