Fennel seeds need no introduction to this Bharath Bawarchi but when it comes to fresh fennel, I always wondered how they would taste. Thanks to Jihva Fennel, I found out that fresh fennel has a light licorice flavor which becomes more delicate when cooked.

For my first try, I placed the fresh fennel in a comfortable combination. I stir-fried the fennel with red onion and red bell peppers and seasoned with fennel seeds. The result was a vigorous vegetable medley with pronounced fennel sweetness.

I have to say that it was so easy to fall in love with fresh fennel in this Indian-inspired combination, and I recommend fresh fennel friendship to my fellowship.

Fennel Sandwich ~ India Inspired
(for four sandwiches)

1 fennel bulb
1 red bell pepper
1 red onion
1 green chilli
1/4 tsp each – turmeric, fennel and cumin seeds
Salt to taste
1 tablespoon, peanut oil

Slice the top off and remove the outer layer of the fennel bulb. With a mandoline or knife, slice the fennel lengthwise into thin strips about two inches long. Finely slice onions, red bell pepper and chilli into thin strips of the same length.

In a cast iron skillet, heat the peanut oil. Add cumin and fennel seeds and toast to fragrance. Add the onion and cook for two to three minutes. Add the fresh fennel, red bell pepper and chilli strips and stir-fry for about five minutes, until the vegetables are tender and start to get brown. Season with salt and turmeric and sprinkle some lemon juice if desired.

Serve warm over grilled or toasted bread or chapati for fennel flavored, filling meal.

Fennel Sandwich ~ for Meal Today, and
For JFI~Fennel at Lovely Siri of Siri’s Corner