Garlic-Infused Fenugreek Vegetable Stir-Fry
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 3-4 garlic cloves, chopped
- 2-3 green chilies, chopped
- 1 medium onion
- 1/4 teaspoon asafoetida
- 1 small tomato
- 1/2 teaspoon turmeric powder
- 1 cup fenugreek leaves, chopped
- salt to taste
- 1 teaspoon coriander powder
- 2 tablespoons crushed roasted peanuts
Tadka
- 2 tablespoons oil
- 2-3 garlic cloves
- 1 teaspoon red chili powder
Preparation
Heat a pan.
Add oil.
Add 1 teaspoon cumin seeds.
Add 3-4 chopped garlic cloves and 2-3 chopped green chilies.
Mix well.
Add 1 medium onion and fry until caramelized.
Add 1/4 teaspoon asafoetida powder.
Add 1 small chopped tomato and 1/2 teaspoon turmeric powder.
Mix until tomatoes soften.
Add chopped fenugreek leaves, salt to taste, and 1 teaspoon coriander powder.
Add 2 tablespoons crushed roasted peanuts and mix well.
Cover and cook for 2-3 minutes on low flame.
Add a little water, cover, and cook for 7-8 minutes.
For the tadka, heat oil in a small pan.
Add chopped garlic cloves.
Add red chili powder.
Drizzle the tadka over the prepared sabzi.
Serve with roti, bhakhri, or paratha.
Notes
This dish is popular in winter when fresh fenugreek leaves are available.
