Methi Valor (Fenugreek Leaves with Indian Broad Beans)

Valor is known as 'Indian Broad Bean' in English. In Hindi, I have heard two more names for it: "Papadi and Sem ki Phalli, " ;-).

Fenugreek leaves combine greatly with beans. The combination of both the veggies gives a perfect finger-licking taste.

Let us start cooking!!!

Ingredients:
Fenugreek Leaves: 1 cup (washed and finely chopped)
Indian Broad Beans: 100 gms (washed, remove the corners, split into two and chop finely)
Onion: 1 small (finely chopped)
Tomato: 1 small (finely chopped)
Ginger Garlic paste: 1/2 tsp
Cooking Oil: 1 tbsp
Asafetida: a pinch
Mustard Seeds: 1/4 tsp
Cumin Seeds: 1/2 tsp
Turmeric Powder: 1/4 tsp
Coriander Powder: 1 tsp
Red Chilli Powder: 1/4 tsp
Sugar: a pinch
Chaat Masala: 1/8 tsp
Salt as per taste

Method:

1. Heat oil in a heavy bottomed pan. Add asafetida and mustard seeds. Let the seeds crackle.
2. Add cumin seeds and fry for a few seconds.
3. Add onion and fry till translucent.
4. Add the ginger garlic paste and fry until the raw smell has gone off.
5. Add turmeric powder, red chilli powder, coriander powder and salt. Mix well.
6. Now add and fry the tomatoes until the oil separates.

7. At this point of time add fenugreek leaves and beans. Mix well.

8. Cover the pan with lid and cook for approximately 15-18 minutes on low flame, stirring occasionally.

9. Add sugar and chaat masala, mix well.
10. Serve hot with chapatis, rotis, paranthas etc.

Tips:
1. I have taken the quantity of both fenugreek leaves and beans; same. You can change the proportion as per your taste.
2. While cooking, if the veggie starts to stick at the bottom of the pan, add a tbsp of water and then cook again.
3. Adding sugar to any green vegetable tries to retain the green colour of the veggie.

See you soon with a new recipe till then Happy Cooking!!!