Sauteed Methy, Menthe or Fenugreek


The next few recipes are called “talasidda palle” in Kannada. This is usually done for different leafy vegetables and so it is a high source of iron. The key is to keep it simple. These are pure preparations with only oil, garlic, onion and salt. Menthe palle is really good for diabetic patients. Infact people with diabetes can drink a glass of water mixed with a spoon each of methy powder and turmeric powder in the morning. Here is the recipe for talasidda menthe:

Ingredients:

Fresh methy leaves cleaned and coarsely cut (not finely cut) 2 cups, peeled, finely cut and crushed garlic cloves 5-6, 1 medium sized onion finely cut (optional), 1 or 2 longitudinally cut green chillies, oil for seasoning, cumin seeds and hing (asafoetida).

Process:

  • Heat the oil in a kadai or flat bottomed vessel. 
  • Season with cumin seeds, asafoetida and then add green chillies and the crushed cut garlic.
  • When the garlic turns brown, add the finely cut onion Keep the vessel covered for 2-3 minutes on low fire to cook the onion.
  • When the onion turns transparent, transfer the cut methy leaves, add salt and mix well using a big spoon.
  • Cover the vessel and let the vegetable cook on low fire for 5 – 7 minutes.

Tips and Tricks:

  • You can add fresh grated coconut at the end. This gives a very good flavour.

Typically Served With:

Serve with jowar rotti or chapatti.

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