Methi Kishmish ki sabji

Most of the time we use fenugreek seeds as a spice that enhances the  flavour of a dish like as in tadka for dal or kadhi, or as masala in the powdered form especially for pickles. Due to its bitter taste its used in very little quantity. Yesterday while surfing I came across an event that calls for the useage of  Fenugreek seeds. Luckily for me I have two traditional Rajasthani recipes that use methi as the main ingredient. One of them is Methi-kishmish Launji and the other is Methi-Papad.

In Methi kishmish The bitter taste of the fenugreek seeds is balanced with sugar & amchoor(dry mango powder).

Ingredients:
1/4 cup fenugreek seeds
handful of raisins
6-7 cashewnuts broken into half(optional)
2 dates sliced (optional)
2 tbsp oil
1 tsp chilli powder
1/2 tsp turmeric powder
3 tsp sugar
1 tsp amchur (dry mango powder)
salt to taste

1.  Soak the fenugreek seeds overnight or atleast for four hours and boil for one whistle in a pressure cooker. Take out & wash 3-4 times. This will reduce its bitterness.
2. Soak the raisins & cashewnuts in water for about half an hour.
3. Heat oil and add all the ingredients except amchur. Cook until the sugar dissolves, can add a little water if too dry.
4. Add amchur and cook for another minute.
5. Serve with chapati or poori.