Rajasthani cuisine is known for its unique taste and traditional dishes. Many vegetable dishes are prepared here that differ from ordinary ones. Although many are familiar with dishes like Dal Bati Churma and Papads, they may never have tried fen seed sabzi.
This Rajasthani dish is made specifically from fen seeds. Dates, raisins, and special spices are added to it, giving it a flavor that combines sweetness, sourness, and spiciness. A distinctive feature is that not many ingredients are required to prepare this dish.
Fen seed sabzi can be served with roti, paratha, or puri. If you are tired of monotonous dishes, you can try this Rajasthani dish in this format.
To prepare fen seed sabzi, several steps must be followed. First, the fen seeds should be thoroughly washed. Then, they need to be soaked in water overnight or for at least 4-5 hours. Before cooking, all the water must be removed from the seeds, as this helps reduce the bitterness of the fen. If you want the seeds to become softer, they can be boiled for 2-3 minutes.
Next, an aromatic tempering should be prepared. In a pot, heat mustard oil or ghee, adding cumin, finely ground cardamom, and asafoetida. When the spices begin to release their aroma, the tempering is ready.
After this, finely chopped onions are added to the tempering and fried until lightly golden brown. It is important to ensure that the onions do not burn, as this can change the taste of the dish.
Then, the soaked fen seeds along with the chopped dates and raisins are added to the pot. The dish is simmered on low heat, stirring constantly, for 2-3 minutes.
After this, turmeric, red chili powder, coriander powder, and salt to taste are added. All ingredients are mixed thoroughly so that the spices evenly coat the fen seeds.
Half a cup of water is poured into the pot and covered, simmering on low or medium heat for about 5-7 minutes, stirring occasionally. When the seeds become soft and most of the liquid has evaporated, the lid is removed.
Finally, amchur powder is added and mixed well. The dish is simmered for one more minute without the lid. The finished Rajasthani fen seed sabzi is ready.
The taste of this dish combines slight bitterness, sweetness, and sourness. The addition of dates and raisins makes the flavor of the fen seeds even more special. It is recommended to serve it hot with roti, paratha, or puri.
