Fenugreek Seeds - Methi ko Geda - (मेथी)
An indispensable spice in Nepali cooking, these brownish-yellow rectangular seeds are very hard and highly aromatic. The seeds have a very strong, unpleasantly bitter taste in the raw stage, but when cooked, they emit a wonderful aroma.
|Fenugreek seeds are used in small quantities, and in many recipes, the whole seeds are first fried in oil to bring out the maximum flavor.|
Here in the picture (taken in Kathmandu), a street vendor is using a local measuring devise called maanaa and paathi to measure fenugreek seeds. This metal handy tool is still used to measure rice, lentils, other grains, spices, and small fruits.
|In the above picture fenugreek seeds are used whole, crushed and ground. The seeds can also be soaked, sprouted, and used in salads or pickles. The young and fresh green leaves (methi ko saag) of the fenugreek plant is also used in various ways.|