This is an aromatic Mediterranean plant that produces long pods containing oblong, brownish seeds. The seeds have a slightly bitter taste and are roasted and ground and used as a flavouring in curries. The leaves from the plant (often sold as methi) can be used in salads, and both fresh and dried leaves are used in Indian cookery. The seeds and the leaves have a strong aroma.
Lamb Madras with Bombay potatoes
Saag aloo with roasted gobi curry
Potato and chickpea dhansak with mini puri
Lemon rice
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