Fenugreek Leaves Gram Flour Dry Vegetable Recipe

One of the most unique aspects of fenugreek is that, is a very useful herb in any form – powdered, seeds, dried leaves and as a vegetable. Apart from being used in methi sabji (fresh leaves) or as a spice (kasuri methi), fenugreek leaves also have many cosmetic and health purposes.

Nutritional info

  • 6.7 gm
    Carbohydrate
  • 1.4 gm
    Protein
  • 2.9 gm
    Total Fat
  • 12.8 mg
    Calcium
  • 0.6 mg
    Iron
  • 4.0 mg
    Vitamin C
  • 68.5 kcal
    Energy
  • 107.2 mcg
    Vitamin A

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1/4 Chopped Cup(13.0 gm) Methi Leaves

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2.0 Chopped Tbsp(16.0 gm) Onion

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1.0 Tbsp(10.0 gm) Besan

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1.0 Chopped Tbsp(3.0 gm) Coriander Leaves

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1.0 Tsp(4.0 ml) Lemon Juice

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1.0 Chopped Tsp(2.0 gm) Garlic

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1/2 Grated Tsp(0.94 gm) Ginger

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0.13 Tsp(0.21 gm) Dhania Powder

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0.13 Powder Tsp(0.27 gm) Red Chilly

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0.13 Tsp(0.3 gm) Haldi

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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20.0 Ml(20.0 ml) Water
  • In a pan add 1 tsp oil, 2 tbsp chopped onion, 1/2 tsp chopped garlic, 1/2 tsp grated ginger and mix well, 3 tbsp chopped methi leaves, 1/8 tsp red chilly powder, 1/8th tsp haldi, 1/8 tsp dhania powder, add 1/4th tsp salt, add 1 tsp lemon juice, water.

  • Add 1 tbsp besan and mix well.

  • Garnish with 1 tbsp coriander leaves.