Sprouted Methi (fenugreek) seeds pickle

Ingredients

1. Methi (fenugreek) seeds - 200 gm
2. Garlic - 30 or more cloves
3. Red fresh chillies cut into 1/2 inch pieces - 1/2 cup or more depending on the hotness.
4. Fresh curry leaves - about 10
5. Mustard oil - 1/2 cup
6. Tamarind paste - 4 tbsp (homemade paste from fresh tamarind is better)
7. Turmeric powder - 2tsp
8. Salt to taste
9. Cumin seeds - 1 tbsp
10. Coriander seeds 1 tbsp
11. Mustard seeds - 1/2 tsp
12. Fennel (sauf) seeds - 1 tsp
13. Black pepper - 1 tsp

Recipe:

Step 1: For sprouting the Methi seeds

1. Wash the Methi seeds well with cold water. 
2. Soak the seeds in a bowl with cold water overnight. 
3. Drain the water and wash the seeds a few times with water.
4. Put the seeds in a colander and cover it.  
5. Leave it in a dark place for 36 hours. The sprout should be ready. If the sprout does not come in 36 hours (sometimes it take longer time depending on the weather) keep it for longer time — in that case wash the seeds once a day with cold water. 

Step 2: Making the pickle

1. Roast the dry spices 9-13 above for 2-4 minutes, stirring constantly. Stop when the aroma comes out or when the spices begin to sputter. 
2. Hand grind coarsely the roasted spices using a mortar and pestle.
3. Heat a heavy Kadai/wok  (preferably cast iron) and put the oil.
4. Temper the oil with a few cumin seeds. 
5. Add the garlic cloves to the hot oil and stir it for a few minutes. Be careful not to burn the garlic. 
6. Add the red chillies to the oil and stir for a minute.
7. Add the ground spices and turmeric powder to the oil. Stir for a less than a minute. 
8. Add the curry leaves and stir for a minute.
9. Add the sprouted Methi seeds and salt to the oil and mix it well. 
10. Add the tamarind paste and stir it for about 3-4 minutes till the excess water is evaporated. 
11. Let it cool and bottle it. The pickle is ready. 
12. Store the pickle in the refrigerator. 

Thank you.

Shruti Sarmah 
(শ্ৰুতি শৰ্মা)

Note that this recipe can be also used to prepare sprouted methi as a side dish. However, in that case, use less amount of oil and spices.