Aloe Vera – Methi dana Achaar

Hello Friends

While surfing Internet, i came through many recipes these days. It is really difficult to post something new. Its my effort to present something new for all my dearies.

Today i have brought a recipe of achaar,

“aloe vera – methi dana achaar”
Aloe Vera – Methi dana Achaar

Aloe vera is becoming increasingly popular and is trendily becoming a part of our diet and lifestyle.

In addition to a health boon it is also treated as a major constituent of our beauty products.

It helps in proper digestion, treat mouth ulcers, Has antioxidant and antibacterial properties, improves skin and prevent wrinkles.


Methi dana

Aloe vera and fenugreek both have a bitter sticky taste so most of the people face taste difficulties in eating it.

There are people like me who eats the aloe vera gel with full interest.


Preparation time: 4 hours

Storage: 14-15 days

Ingredients:Aloe Vera – 4 leaves
  • Methi dana – 1 cup
  • Water – 4 cups
  • Red chili powder – 2 teaspoons
  • Coriander powder – 4 teaspoons
  • Haldi powder – 1/2 teaspoon
  • Salt – as per taste
  • Hing – a pinch of
  • Aamchur powder – 1 teaspoon
  • Oil – 3 tbsp
  • Wash methi dana thoroughly with water. Drain the water.
  • Soak methi dana in 2 cups of water for around 3 hours.
lMeanwhile, wash the aloe vera leaves thoroughly with running water.
  • Remove the thorny sides of aloe vera with the help of knife.
  • Now cut the aloe vera into small pieces.
  • Put them aside.
  • After 3 hours check the soaked methi dana seeds.
  • They imbibed water and has risen above their level.
  • Now put these soaked methi dana in a wok/kadhai and put another 2 cups of water.
  • Let it get boiled for 2 minutes on a simmer flame. Boiling is an important step for methi dana as it helps to take out the added bitterness of methi dana and make it easily edible.
  • After boiling for 3-4 minutes, turn off the gas knob and strain the methi dana seeds with the help of a strainer.
  • Now take a heavy bottom kadhai and put oil in it.
  • Now put hing in it.
  • Put soaked methi dana seeds and fry them for 2 minutes just to remove the left over bitterness. 
  • After methi dana, now add the chopped aloe vera in it and stir fry them for another 2 minutes.
  • Now add all the spices in it except aamchur powder.
  • Cover it with lid and let it cook on a simmer flame.
  • Aloe Vera has water in it, so after 3-4 minutes u will observe water on the upper surface of the mixture.
  • Let it get cooked until the water evaporates.
  • If water will remain in the achaar, it can’t be preserved for long.
  • We don’t add any preservatives in it as we don’t want it to last for more than 15 days.
  • After that it start losing its taste.
  • After the water is soaked, add the aamchur powder.
  • Cook it for another 2 minutes and turn off the gas stove.
  • At this stage, u can eat it like a sabji along with roti. It taste superb when serve steamy hot.
  • Let it cool and pack it in an air tight container.
  • Store in refrigerator for 15 days.
  • Don’t over boil the methi dana.
  • While boiling don’t stir it hardly.

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