Raisin and Fenugreek Seed Curry

Name: Raisin and Fenugreek Seed Curry
Total time: 2700 s
Yield: 2 people
Cuisine: American
Ingredients: 1/2 cup fenugreek seeds (about 60 grams); 1/4 cup raisins (about 40 grams); 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon ground coriander; Salt, to taste; 1 teaspoon dried mango powder (amchur); 2 tablespoons oil

Chandra kamdar @Juthika86

Kolkata

Today's curry is from my hometown, Jodhpur. I was inspired to make it by my sister. We always prepare this dish during Paryushan in our Jain community.

Chandra kamdar @Juthika86

Kolkata

Today's curry is from my hometown, Jodhpur. I was inspired to make it by my sister. We always prepare this dish during Paryushan in our Jain community.

Saved

Ingredients

45 minutes

2 people

1/2 cupfenugreek seeds (about 60 grams)
1/4 cupraisins (about 40 grams)
1 teaspoonred chili powder
1/2 teaspoonturmeric powder
1 teaspoonground coriander
Salt, to taste
1 teaspoondried mango powder (amchur)
2 tablespoonsoil

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Steps

45 minutes

1

First, rinse the fenugreek seeds thoroughly. Heat water in a pot, add the seeds, and boil them. Rinse the raisins and add them to the pot as well.
2

Once the fenugreek seeds are soft, turn off the heat and let them cool. Rinse them once more with fresh water.
3

Heat oil in a skillet. Add the boiled fenugreek seeds and raisins, then add all the spices. Mix well and cook for 5 minutes. Turn off the heat and serve hot.