Fenugreek green leaves are eaten in India as a vegetable. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times.
Also Known As
Trigonella foenum-graecum (scientific name), Methi saag, methi ke patte, vendaya keerai, uluva ila, mendhya soppu
Usage
Methi aaloo sabzi, methi parantha , thepla, methi dal, methi murgh, methi-mattar malai and methi pakode are some of the famous dishes. To enjoy the health benefits more you can add it to dosa batter, moong and besan chila batter or millet batter too!
Origin
Mumbai, Mahrashtra, India
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