1 cup fenugreek seeds
2 tbsp chopped capsicum
1/2 cup grated jaggery
1 tsp amchur pwd ( dry mango pwd )
2 tsps red chilli pwd ( pls adjust acc to your taste )
2 tsps corriander pwd
1/4 tsp hing ( asafoetida pwd )
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp turmeric pwd
1 tbsp raisins
1 tbsp dry dates
salt to taste
2 tbsp oil
Soak fenugreek seeds overnight.Soak raisins and dates in seperate bowl for half an hour.Boil fenugreek seeds in open deep pan till the seeds swells up taking care it dosent break ,strain the water to avoid the bitterness.Heat oil ,splutter mustard seeds,cumin seeds,add hing,fennel and capsicums.Saute capsicums for few mins ,add fenugreek seeds,soaked and strained raisins and dates ,turmeric pwd,amchur pwd,red chilli pwd,salt and corriander pwd.Grate jaggery or chop finely and add into the curry .Mix well ,add approx 1/2-3/4th cup of water and let it simmer for a while.Turn off the flame and njoy with chapatis / phulkas/puris/parathas.
pls note :
1. while soaking and boiling dont touch the seeds much ,if its touched more the more bitter it tastes,this tip was given by my mother in law and i have myself tried and tasted :)
2.After soaking and boiling the bitterness surely reduces ,do strain that water or else the curry will be tooo bitter.
3. Adding jaggery and dry mango pwd too reduces the bitterness so you can adjust the amount according to your taste,if you find more bitter u can increase the amt .
4.The curry which i made is running consistency as we luv in that form but you can add less water and consume the curry which wont affect the flavour.