Name: Methi ki Launji (Fenugreek Pickle) recipe by Vikash Verma at BetterButter
Prep time: 4320 min
Cook time: 15 min
Total time: 4335 min
Yield: 10
Ingredients: Fenugreek seeds 1/4 cup; Saunf powder 1 tsp; Ginger powder 1 tsp; Badi eliachi 2; Cardamom 2; Clove 6-7; Common powder 1/4 tsp; Black pepper corn 6-7; Cumin seeds 1 tsp; Coriander seeds 1tsp; Nutmeg powder 1/8 tsp; Red chilli powder 1 tsp; Jaggery (gur) 1 cup; Oil 2 tbsp; Black salt 1 tsp; Salt to taste; Vinegar 2 tbsp; Kishmish 2 tbsp; Dates 1/2 cup shredded; Hing 1/4 tsp

ABOUT Methi ki Launji (Fenugreek Pickle) RECIPE

Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Very good for diabetic patients as it regulates blood sugar levels.Helps in digestion and good to cure gastric trouble and indigestion. Methi is also good for lactating mothers .It is also advised to eat some soaked methi seeds if you have arthritis and joint pain.so many heath benefits in this wonderful tiny seeds . Though it is very healthy but it taste bitter so it is not easy to consume it directly. So It is a better idea to try and make different types of stir fry, pickle and chutnyes with methidana and consume daily in small quantity.

Ingredients Serving: 10

Fenugreek seeds 1/4 cup
Saunf powder 1 tsp
Ginger powder 1 tsp
Badi eliachi 2
Cardamom 2
Clove 6-7
Common powder 1/4 tsp
Black pepper corn 6-7
Cumin seeds 1 tsp
Coriander seeds 1tsp
Nutmeg powder 1/8 tsp
Red chilli powder 1 tsp
Jaggery (gur) 1 cup
Oil 2 tbsp
Black salt 1 tsp
Salt to taste
Vinegar 2 tbsp
Kishmish 2 tbsp
Dates 1/2 cup shredded
Hing 1/4 tsp

Instructions

1. Soak fenugreek seeds in water for 5 hrs then hang in a Maslin or cotton cloth to sprout, for 3 days. 2. After 3 days take out the sprouted fenugreek and wash in warm water 3 to 4 times 3. In a pan add oil followed by powdered saunf and corriander seeds and hing powder. 4. Add fenugreek seeds and cook for a while. 5. Now add red chilli, Black salt, salt, ginger powder, nutmeg powder, add some water & cook 6 coarsly ground all dried spices and add to the pan and mix well. 7. Add kishmish and shredded dates. 8 Add grated jiggery and cook till melted. 9 once the jiggery combined well into the mix turn the flame off. 10. When the mix get cool down add the vinegar and mix. 11. Store in air tight and clean container

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