Menthya Soppu Baath | Vangibaath

Menthya in kannada - Methi in Hindi , Fenugreek in English
Soppu - Leaves
Baath - Pulao, Rice

Ingredients

• Menthya soppu - 2 bunches
• Rice - 1 cup
• Enagai powder / Vangibath powder - 3 tsp
• Salt to taste
• Kobari (desiccated coconut) - 5 tsp
• Lemon juice - 2 tsp

For seasoning

• Oil- 6 tsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Curry leaves - 1 stalk
• Red chillis - 2
• Hing (Asafoetida) a pinch
• Peanuts - 2 tsp

Method

1. Cook the rice in cooker. Cool it by spreading it in a large bowl
2. Finely chopp the leaves. Cook it in the seperate pan using a bit of water
3. Heat oil in a wok
4. Add mustard allow to splutter then add chana dal, curry leaves, hing, red chillis, peanuts stirfry
5. Add leaves in to the wok mix well
6. Add enagai powder / vangibath powder stirfry. Remove from the flame
7. Add the masala leaves, kobari / desiccated coconut in to the rice
8. Add salt and lemon juice, mix the rice well

Serve hot
Note : You can add vegetables (Peas, Potatoes, Carrots) Or Avarekalu (boiled) - (in english - field beans,indian beans)

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