Thursday, Dec 20 2007

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Potato Fenugreek Vegetable

Ingredients:

1 bunch fenugreek (methi) greens fresh, picked
1 onion finely chopped
1 potato boiled, cooled, chopped
1 flake garlic grated
1 stalk curry leaves
2-3 green chillies finely chopped or crushed
2 pinches asafetida
2-3 pinches turmeric powder
¼ tsp. each mustard & cumin seeds
¼ lemon, juice extracted
salt to taste
1 tbsp. oil

Method

1. Pick and clean methi leaves, allow all water to drain.
2. Chop very coarsely, if required.
3. Heat oil, add seeds, asafetida, allow to splutter.
4. Add curry leaves, onions, garlic, stir fry till onions are light brown.
5. Add potatoes, saute further for 2-3 minutes.
6. Add methi leaves, all other ingredients, except lemon juice.
7. Mix, cover and simmer for 3-4 minutes.
8. Take off lid, add lemon juice, stir again.
9. Take off fire, when all excess liquid is absorbed.
10. Serve hot with chappathis or parathas.

Making Time : 20 minutes
Makes : 2 servings
Shelf Life : 1 day

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Green leafy Veg Index

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