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METHI KI LAUNJI |
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You will
simply adore this launji with rotis, khakhras and even rice
although the Rajasthanis would relish it with hot puris or
parathas. This bitter-sweet and spicy dish has a delicate
balance of flavours that I am sure you will enjoy.
You can either sprout the methi seeds to make this launji or
use them unsprouted. I discovered that sprouting the methi
makes the launji less bitter.
Cooking Time : 20 mins.
Preparation Time : 30 mins.
Makes 2 cups.
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Ingredients |
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¼ cup fenugreek seeds (methi)
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
½ cup jaggery (gur), grated
½ cup sugar
1 tablespoon amchur (dry mango) slices, finely chopped
2 tablespoons oil
salt to taste |
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To be mixed together
into a masala |
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3 teaspoons chilli powder
3 teaspoons coriander (dhania) powder
2 teaspoons amchur (dry mango powder)
1 teaspoon turmeric powder (haldi)
1 teaspoon dried dates (kharek), deseeded and chopped
1 tablespoon sultanas (kismis)
½ cup water |
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