Menthya Gojju/ Fenugreek seeds cooked in Tamarind & Jaggery sauce

          

What is the best part of pregnancy, you ask me?? Well, its definitely the pampering and all the fuss around me, by everyone in the family :) Nothing I say is ever put off! I now indulge gracefully in all my cravings, without the least bit of guilt :D. Ramya wants to go to DQ's for a Sundae, late in the night, and so the entire family goes along without any objections!!! Mom picks and chooses all my favorites dishes and makes them for me.... Some of them, I had almost forgotten they existed. I'm loving this phase of pregnancy!! :) I have also been feeling the baby moves and kicks for over a month now. It feels wonderful! I had confused them for hunger pangs, initially, but learned to differentiate in a few days. The first trimester was terrible with all the morning sickness, and I am already dreading the huge belly that I'm gonna be carrying in the thirst trimester.... The second trimester is the golden phase, as everyone says, and I'm enjoying it while it lasts! :)

Here is a simple and quick recipe that takes very few and common ingredients that are usually present in any South Indian pantry. People who relish bitter gourd (Karela) will definitely love this one. This is a bit of an acquired taste and you might have to try it a couple of time before you actually like it...

Ingredients:

2 tsp  Fenugreek/Methi/Menthya seeds

2 tsp Chana Dhalia/Hurigadale/Putaani

1 tsp Tamarind paste

1 tbsp Jaggery

1.5 tsp Rasam powder

1 tbsp Grated coconut fresh/frozen (optional)

2 tsp Oil

3/4 tsp Mustard seeds

3-4 Curry leaves

A generous pinch of Hing

A pinch of Turmeric

Salt as per taste

Method:

1. Dry roast the fenugreek seeds until them turn lightly red in color; Make sure not to burn them.
2. Add half a cup of water and pressure cook until done; It takes about 2-3 whistles in my cooker.
3. Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves, hing and turmeric.
4. Add the cooked fenugreek seeds, rasam powder, jaggery, tamarind paste, salt and boil well for about 4-5 mins; Add a little water if required.
5. Meanwhile, coarsely powder the chana dhalia using a blender; Add chana dhalia and grated coconut to the boiling gojju and mix well; Add water to get the desired consistency; Adjust ingredients according to taste and boil further for a minute or two;
6. Remove from stove and serve hot with hot steamed rice/ dosas/rotis and relish.

Prep Time: About 30-40 mins;

Serves: About 2-3 people;