Fenugreek leaves and seeds are two different things like
coriander seeds and cilantro leaves. You can't really use them
interchangeably; the leaves are cooked like greens(spinach, kale,
mustard, etc.) and have a pleasant bitter edge once you get used
to them. The seeds, on the other hand, are used as a spice in curries
and Indian-style pickles. Well, to the problem of what you can do with
the dry leaves, here is a recipe that will give a general idea of its
use. For fenugreek seeds, try an Indian store, they will definitely have
them.
Boil and cube the potatoes. Wash the greens, shred into fine strands and set
aside. Heat a good non-stick pan and add the mustard seeds. As soon as they
start spluttering, add the asafetida, fry for a couple of seconds and then add
the cayenne/chili powder and turmeric and continue sauteeing adding a bit of
liquid if it sticks. If dried fenugreek leaves are used, crush them a bit
and add at this point. Add the cubed potatoes, salt and vegan sugar and reduce the
flame to medium. Saute potatoes without adding any more liquid till a nice
crust forms around them. Now start adding the shredded greens, a little at a
time. Continue sauteeing till all the liquid is absorbed and the greens are all
wilted. Serve with chapatis(the types that are roasted on an open flame, called
phulkas) or with steamed rice and dhal.
Note:
> (For those who are wondering, fenugreek has a 'spicy' taste most
> similar to the effect of cumin - it makes the food spicier without
> adding a particular taste of its own. *Not* spicy as in capsicum...
> just a vague idea that the food is spicy. (How *do* you describe the
> taste of a new food???))
>
> - Aliza
