Preparing Mee Kwa
Fenugreek or methi (as it is called in local language) is one of the essential spices found in every Nepali kitchen. Fenugreek, however, is not only used as a spice but also has many other uses like that for making variety of cuisines. Fenugreek seeds can be cooked as pudding which is usually served to the women during her post-pregnancy period, known as sutkeri in Nepali or could be curried, which is quite common in the Newari culture.
The items made of fenugreek are said to have higher health benefits and are cooked in one or other way at different times in different cultures. One of the many items made of fenugreek seeds is the Mee Kwa, a Newari dish in with the fenugreek seed is curried in soup. The rich and wealthy Newari culinary culture has many cuisines unique in their own way and taste. The recipe for making Mee Kwa is given below:
200 gm fenugreek seed (methi)
50 gm small green beans
Salt to taste
20 ml oil
5 cups water
¼ tsp turmeric
1 tbsp chili powder (or according to your taste)
1 ½ tbs coriander and cumin powder
5 gm chopped onions
Fenugreek leaves for garnish (methiko saag)
Before preparing to make Mee Kwa, soak the fenugreek seeds and beans overnight. On the day of cooking, wash the fenugreek seed properly until its bitter taste is washed off which might take at least three to four washes. Then, take a pot and put water to boil. Now, add the fenugreek seeds, small green beans, salt, chili powder, coriander and cumin powder and chopped onions to the water and bring to boil until it cooks. When it is cooked, heat a pan and add oil to it. When the oil is heated, add turmeric and pour it over the soup. Let the soup be thick and runny and garnish it with the fenugreek leaves. Your Mee Kwa is ready to be served hot or cold according to your preference.