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| Main Ingredients | Fenugreek Leaves, Tomatoes |
| Cuisine | Indian |
| Course | Salads |
| Prep Time | 21-25 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 large bunch fenugreek, leaves separated
- 2 medium tomatoes
- 1/2 cup vinegar
- ½ cup + 1 teaspoon oil
- 2 tablespoons mustard paste
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon chaat masala
- 1 tablespoon sugar
- 1 tablespoon dried pomegranate seeds (anardana)
- Salt to taste
- 8 garlic cloves
- 1/2 teaspoon mustard seeds
- 8-10 walnuts, broken
- 1 lemon wedge for garnish
Method
- To make dressing, blend together vinegar, ½ cup oil, mustard paste, red chilli powder, chaat masala, sugar and dried pomegranate seeds. Add salt, mix well and strain the mixture into a bowl.
- Roughly chop tomatoes and add to the dressing. Add fenugreek leaves and mix well. Heat the remaining oil in a non-stick pan.
- Mash garlic cloves, add to the pan and sauté till the garlic becomes evenly golden and crisp. Add mustard seeds and walnuts and sauté till the mustard seeds splutter.
- Transfer the fenugreek salad into a serving plate. Pour the tempering over the salad. Garnish with a lemon wedge and serve.
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