Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Problem:The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they retained a bit of an unpleasant crunch, in the end.Do I need to grind or crush them first, or can they be used whole if you treat them right?
Solution:
How is one meant to treat fenugreek seeds?