Wednesday, July 2, 2008

Alu Methi / Fenugreek and Potato vegetable

This dish is easy to make and great to take while traveling or for tiffins. My mom would make alu methi and bhindi sabzi with chapattis when we travel long distances during vacations. The fresh methi leaf can be substituted with a cup of kasuri methi. Methi is a great digestive aid and is known to lower cholesterol and checks sinus,diabetics and arthritis. Methi lovers are sure to love this alu methi recipe.

1 bunch methi
3 potatoes
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/2 teaspoon cumin seeds
1/4 tesapoon turmeric powder
2 tablespoon oil
1 teaspoon jaggery
salt for taste

Pick the methi leaves and wash them. Coarsely chop the leaves, mix in 1/2 teaspoon salt. Keep it aside for around 20 minutes. Wash and cut each potato into 4 pieces each. Add oil in a pan and add cumin seeds and asafoetida. Fry for half a minute and add potatoes and fry till half done. Add turmeric powder, corinader powder, chili powder. Mix well and add the methi leaves. Cover and cook till methi is well done. Add jaggery and adjust salt after tasting. Serve hot with chapatti.

Preparation time 35 minutes
Serves: 2

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