The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.
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A fun side dish, with a fabulous, spicy kick and cooked with only three ingredients in less than fifteen minutes. I wish all recipes were this way.
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Piping hot semolina with tender medley of vegetables and some spicy chutney is the way to break that fast on a cold and frosty morning.
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This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
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Are you familiar with Ivy gourds? I know it is quite common in India and probably in a lot of other Asian countries and it goes by many names.
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