Tangy Tomato-Fenugreek Medley

Food is more than sustenance; it's a bridge between generations, a tapestry woven with love, tradition, and familiar flavors. This recipe for a vibrant, Tangy Fenugreek-Tomato Medley is neither chutney nor curry in the strictest sense. It occupies a unique space with a delightful chutney-like freshness and curry-like depth. The dish is enriched with the earthy undertones of spices and the heat of green chilies, creating a robust yet balanced flavor profile that lingers on the palate. This recipe is a cherished heirloom passed down from my mother-in-law, and I have no words to describe how much my husband loves it. The original recipe is a symphony of colors and textures, bursting with tomatoes, fenugreek leaves, peas, and green chilies. But while these ingredients boast a bounty of vitamins and minerals, the traditional method often relied on a generous amount of oil. Recognizing the importance of a healthy balance, I've made a simple yet impactful change: reducing the oil content. This modification allows the natural flavors of the vegetables to shine through, creating a lighter and healthier version of this beloved family dish. You, too, can modify your favorite recipes, empowering yourself to lead a healthier lifestyle.

Tomatoes, the stars of the show, transform when cooked. Lycopene, a powerful antioxidant, becomes more bioavailable, meaning our bodies can absorb it more readily. The supporting cast adds their impressive health credentials. Fenugreek leaves, with their slightly bitter taste, are a treasure trove of fiber, aiding digestion and regulating blood sugar. Peas, vibrant pops of green, are packed with vitamins and minerals, promoting healthy bones and cell function. This recipe is not just a delicious meal; it's a health boost in a bowl.

Green chilies, rich in vitamin C, provide the heat. These seeds bolster the immune system and promote collagen production for healthy skin. But the heat doesn't stop there. Spices like turmeric, carom seeds, and cumin seeds are anti-inflammatory powerhouses, aiding pain relief and potentially reducing chronic disease risks. These spices add flavor to the dish and contribute to its health benefits.

This recipe represents more than just a collection of ingredients. It's a testament to the power of tradition, reminding us to cherish the recipes passed down through generations. It's also a reminder that healthy eating can be flavorful and satisfying. By making minor adjustments, like reducing oil content, we can create more nutritious versions of our favorite dishes without sacrificing taste. So, the next time you gather around the table, try this recipe – a symphony of flavors and health with a touch of family history in every bite.

Serves - 3-4

Preparation time- 15 mins

Cooking time - 50 Mins

Total time - 65 mins

Ingredients

Tomatoes – 6 large

Fenugreek leaves – 1 cup ( chopped)

Peas – ½ cup fresh or frozen

Green chilies – 5 or as per your spice preference

Onions – 3 ( 2 onions roughly chopped, one onion finely chopped)

Garlic - 5 pods

Ginger- 1inch

Curry leaves – 1

Turmeric powder – ¼ tsp

Salt –As per taste

Black pepper - ¼ tsp

Carom seeds- ¼ tsp

Fenugreek seeds- ¼ tsp

Cumin seeds – ½ tsp

Oil - 1½ Tbsp ( Mustard oil / any cold pressed)

Directions

1. Combine roughly chopped onions, ginger, garlic, and cumin seeds with 1/4 cup of water and blend until smooth.

2. Heat a heavy-bottomed stainless-steel pot or wok, then add oil, fenugreek, and carom seeds, allowing them to stumble. Add curry leaves.

3. Add chopped onions and chilies to the pot and sauté for three minutes.

4. Add the onion and ginger-garlic paste to the pot and sauté for 5 minutes.

5. Stir in turmeric powder, pepper, and salt. Add tomatoes and cook for 10-12 minutes.

6. Add chopped fenugreek leaves and peas, and let it simmer for 30 minutes until the water evaporates. I like this in a thicker consistency. You can have the consistency you like. Adjust the seasoning at this point.

7. Serve as a side dish with Bread/ chapati or rice. Enjoy!