Summary: paratha made with fenugreek leaves stuffing
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: breakfast
Methi leaves are rich in calcium, phosphorus and iron and its mineral and vitamin contents are also high and this is easily assimilated by our body. Fenugreek, commonly known as methi seeds, gives a tangy flavour to the dishes it is used in. Fenugreek is grown throughout South Asia. It has a distinct taste and smell. It is native to the Middle East. The name means "Greek hay", which presupposes its widespread use in Greek cooking.
It is a leguminous plant belonging to the pea family. It produces long, slender, curved pods, which contain oblong, flattened, brownish seeds. The seeds, which have a slightly bitter taste, are roasted and ground, then used to flavour curries.
The fresh leaves have a strong smell and they are used, either fresh or dried, in Arab countries, Turkey and India. The fenugreek plant grows to a height of two feet with light green leaves and white flowers. Each pod gives 10 to 20 seeds. Fenugreek grows best in well-drained soil with low rainfall. The seeds turn a brownish yellow and have a rhombic shape. In India, it mainly grows in Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu.
The fenugreek seeds help relieve sore throat, throat pain, tonsillitis, dyspnoea (breathlessness) and cough. They also relieve hyper acidity and burning sensation in the stomach. The action of fenugreek is significant because all cough medication causes irritation in the stomach, whereas fenugreek relieves cough without this undesirable side effect. Fenugreek powder is an established remedy for dandruff. It also tones the hair, making it silky and shiny.
It is a digestive aid and it is also used in diabetes in conjunction with insulin. It lowers blood sugar. Culinary use, Fenugreek is an ancient spice, mostly used in pickles. Dry roasting enhances its flavour and reduces its bitterness. In Indian cuisine, it is eaten as a vegetable prepared like spinach and sometimes used in the preparation of Indian breads. In western countries, it is used as one of the main ingredients in curry powder or to flavour spiced vinegar.
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry. Fenugreek is frequently used by lactating women to increase milk supply.
Fenugreek green is a very popular curry cooked in the major sub-continental region of India and Pakistan, usually together with potatoes and spinach, and eaten with Roti or Naan (flatbread) and/or rice. Fenugreek seeds are mixed with yogurt which is used as hair conditioner. It is also one of the ingredients of khakhra, a type of bread.