STEEMIT IRON CHEF 2018 Act 01 Round 08 : Raisins-Fenugreek seeds Curry

Raisins-Fenugreek seeds Curry

Fenugreek seeds have various medicinal properties and used to make various dishes in Indian cuisine. Due to its unique bitter taste, it is cooked with sweet, sour and spicy ingredients which gives it a completely different flavor and taste.
This recipe I decided as my second entry of STEEMIT IRON CHEF 2018 Act 01 Round 08 contest organized by @progressivechef. The theme of the contest is Grapes and this gave me an opportunity to prepare this famous and traditional dish of our area in Rajasthan, India. In our language, we called it Daakh DanaMethi ki sabji i.e Raisins-Fenugreek seeds Curry.

Ingredients

• Fenugreek seeds 1/2 cup
• Raisins 1/4 cup
• Jaggery grated 1/4 cup
• Cashew nuts 1 tbsp
• Clove Buds 5-6 nos.
• Fennel seeds and Cumin seeds 1/2 tsp each
• Whole red chili 2-3 nos.
• Cinnamon leaves dried - 2 nos.
• Turmeric and Red chili powder 1/2 tsp each.
• Coriander powder 1 tsp
• Tamarind paste 1/4 cup
• Vegetable oil 2 tbsp
• Salt to taste

Procedure

• Soak fenugreek seeds for 2-3 hours and boil until cooked.
• If tamarind past is not available make it by boiling dried tamarind and filter to remove fibers.

_{Boiled fenugreek seeds and tamarind paste}

• In a pan heat vegetable oil and add whole spices like fennel seeds, cumin seeds, cinnamon leaves, clove buds, cashew nuts and dried red chili. saute for few minutes and add turmeric powder, red chili powder, and coriander powder. Mix well.

• Add tamarind paste, grated jaggery, and some water. Stir continuously till jaggery dissolved and bring it to boil. Add boiled fenugreek seeds and salt to taste. Mix all well. Cook for few minutes and add raisins and turn off the flame. Cover the lid and leave for 15 minutes.
• Serve hot with chapati, puri, parantha or any bread of your choice.

Here is the proof that I made it for the contest 👇