Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)

methi-turai-jhinga

Fenugreek Leaves or Methi is rich in calcium, phosphorus, and a good source of Iron and vitamin C. Steaming is considered the best way of cooking this herb, as all the vitamins are retained.
 
Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron, Riboflavin, Magnesium, Thiamin and traces of another minerals.
 
Prawns are simply the best thing ever.
 
Combine all three and we have an amazing keto compliant dish.
 
Remove the roots from the methi (Fenugreek) plants and chop them up. Saves you a lot of time.🙂
 
Heat oil. Season it with turmeric powder, chilly powder, dry red chilly. Drop in slices of ridge gourd. Cook for 4-5 mins and then place all the methi on top of it. Do not mix. Place the prawns on top of the methi. Cover and cook on low heat of 10 mins. This is enough to cook everything. Open and cook uncovered on high heat and mix it all up. There will be a good amount of water collected in the pan. So push everything to the sides and let the water boil away without boiling the greens and prawns.
 
Now this recipe will not reduce the bitterness in the methi. If you have a problem with this then simply add a chopped up apple or oranges into it. They will counteract the bitterness. The reason why wives are called the apple of the husband’s eyes…they remove the bitterness from everything.

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