A young mom’s biggest tension in life is to get rid of the
huge amounts of leftover she gets left with. My child however so I wish,
refuses to eat many things that are staple to his growth. But I ain’t one of
those moms who is going to quietly make those left overs my own dinner. I spice
and spruce it up and make it a bigger than life thing for the full family to
enjoy. This post is an idea which pretty much stemmed out of this very emotion.
So I harvest these young fenugreek leaves, about which I wrote in my earlier post-
Growing Your Greens- Fenugreek!!
My son is extremely happy to have parathas made with fenugreek the first day. The next day too he devoured these bitter microgreens with ease and I was beyond happy. So I sowed the seeds again and this time when I harvested, I decided to try a rice dish instead. I was in a mood to prepare a wow dish, but had a big bowl of left over rice in the fridge with some hard boiled eggs which was very rudely denied by my little guy the previous night. So to serve him something healthy yet fenugreek-y, I took some carrots and ripe pumpkin to make a curry where the spice used was just these fresh microgreens from my balcony. Then I transformed the curry into a layered biryani adding in some hidden flavours. If you are positively curious about the dish now, then you should definitely read on to the next page to get possibly the most amazing yet so very simple- Layered Methi and Subz Biryani.
Ingredients for
making the Fenugreek and Veggie Curry
2 medium carrots cut in ½ inch pieces
150 gms pumpkin cut in big ½ inch pieces
Harvested fenugreek microgreens. I didn’t really weigh or
measure it, but it would be approximately 3 big handfuls.
2 tbsp of mustard oil
½ tsp cumin seeds
1 bay leaf
1 dry red chilly
Salt to taste
A pinch of Turmeric
Sugar to taste
To be ground-
2 to 3 fat cloves of garlic
2 small onions or a big one
3 green chiliies
Handful of cilantro leaves
For layering-
Cooked Rice (stale or not, nothing for guessing what i must have used!)
A boiled egg sliced
A couple of spoonful of mango and chilly pickle with mustard
oil (I used a homemade mango and chilly pickle. I had followed Alpana Habib’s
method of pickling. She is a famous celebrity chef from Bangladesh, whose food
is quintessentially Bengali. But for this recipe, any other hot and sour and
sweet pickle would work as well. I love to use the oil mixed with juice of the
pickle so it is a good idea if you are buying a pickle, buy the one which is
preserved in mustard oil)
A dash of milk
Sliced onion fried- barista (optional)
Chopped cilantro
Now head on to SmartIndianWoman.in for the detailed recipe.
Cheers!!
Note-
I didn’t use fried onions because it’s extremely tedious to
cut fry and drain it, just for a weekday lunch to be carried to the office. But
if I was to serve it in a party, I would do these extra steps willingly.
To make it completely vegetarian, just omit the egg part and
you are good to go.
