Widely used in many recipes in India.Very easy to grow even in pots.
Nutrition: Very good source of Iron,Vitamin K, Protein. Raw juice controls insulin and so is advised for diabetics. Has lots of fiber and is advised for constipation. High in nicotinic acid and promotes hair growth. Traditionally consumed by nursing women to increase breast milk and give strength to the woman after delivery. The seed paste is also applied on scalp to treat dandruff traditionally in India.
1. Raw: Eat fresh tender leaves raw. Traditionally along with cooked lunch these leaves are eaten raw, a few stalks.
2. With rice : Stir fry a bunch of Trigonella leaves. To this add 1 cup washed rice(preferably basmati white) and stir fry. After 3 minutes add salt to taste, roasted garlic few pieces, 1.5 cups of water and let it cook until done.Optional ingredients are potatoes, green chillies, onions, tomatoes and roasted cumin seeds. Coconut oil and butter will give this rice more flavor.
3. With potatoes
: Steam/Cook in a non-stick pan with lid covered. 2 big potatoes and a big bunch of Trigonella leaves.Add salt,oil and spices of your choice. Serve with bread.
: Add raw chopped leaves to a base of your choice which can be mashed potatoes / chickpea flour / yucca batter / amaranth flour and make cutlets by making small flat rounds and roasting.
5. In soups
: Cook along with lentils of your choice.
6. Curry Recipes
: 1) Steam cook and add roasted groundnut powder, salt, oil. 2) Stir fry with soaked split Moong lentils and add oil,salt to taste.
7. Stuffed bread
: Traditionally flat stuffed bread is made with these leaves in India. The same way it can be mixed in Greek bread dough and baked. Also can be used as stuffing in Pita bread like spinach is used .
There are hundreds of recipes with fresh and dried fenugreek leaves and seeds which I cannot cover here, so please follow this link for fenugreek recipes