Roasted Fenugreek, Grape, and Cucumber Delight
Serves 25
Ingredients:
- 1 cup (100g) soaked fenugreek seeds
- 4 tablespoons sesame oil
- 1.5 tablespoons black mustard seeds
- 1 teaspoon asafoetida
- 1.5 teaspoons salt (or to taste)
- 1 cup (100g) sweet, seedless grapes
- 1 teaspoon crushed red chili powder
- 1/2 cup (120ml) concentrated tamarind pulp or tamarind paste, diluted with 2 tablespoons of lemon or lime juice, or 1 tablespoon vinegar
- 2 tablespoons jaggery, brown sugar, or honey
Instructions:
- Soak fenugreek seeds in water for 24 hours, then drain and let them rest for 24 hours. The seeds should sprout during this period.
- Heat sesame oil in a seasoned pan, then add the black mustard seeds.
- Once the mustard seeds begin to pop, add the asafoetida and sprouted fenugreek seeds.
- Add half of the salt, stir well, cover the pan, and cook on medium heat for 5-7 minutes.
- Add the grapes, remaining salt, and chili powder. Stir, cover, and cook for another 5 minutes.
- Add the diluted tamarind pulp/paste, stir, cover, and cook for 3 more minutes.
- Add the jaggery, stir, and cook on low heat, allowing the oil to rise to the surface (approximately 5 minutes).
- Enjoy the dish immediately or store it for up to 6 months!
Additional Information:
To enhance the flavor, opt for dried, deseeded red chillis instead of store-bought chili powder. Replace the 8 dried red chillis with these, fry them in the oil before adding the mustard seeds (for about 45 seconds), then remove them and set them aside. After cooling, finely grind these chillis and use the chili-infused oil for this recipe.
BONUS RECIPE:
Hypothetical Recipe: Fenugreek, Grape, and Cucumber Salad
Ingredients:
- 1 cup fresh fenugreek leaves
- 1 cup seedless grapes, halved
- 1 medium cucumber, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh cilantro (optional)
Instructions: 1. Rinse fenugreek leaves, dry, and finely chop them. 2. In a bowl, mix the chopped fenugreek, grapes, and cucumber. 3. In a separate bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. 4. Drizzle the dressing over the salad, toss to evenly coat, and garnish with cilantro if desired.
Eat up and enjoy the flavorful and nutritious benefits of fenugreek, grapes, and cucumber!
