Wednesday, 12 December 2012

"Aloo Methi" or Stir fried Potatoes and Fenugreek leaves

Fenugreek leaves are basically a kind of green leafy vegetables. So they will give you all the goodness associated with green vegetables. 
The fresh leaves of the Methi plant have a slightly bitter under taste and can be cooked just like we cook spinach. It is a very good source of iron. That is why fenugreek, both its seeds and leaves are considered medicinal for curing anemia. 
Fenugreek could give competition to Spinach as a rich source of vitamin K. Commonly spinach is the traditional answer to all your vitamin K needs but fenugreek has almost as much or more of this vital nutrient. It will fulfill your body's fibre requirements abundantly. Surprisingly, fenugreek is also a great source of protein and nicotinic acid. 
Inspite of so many benefits people sometimes don't prefer to eat fenugreek because of its bitterness.
The solution is to either eat it fresh or add the dried leaves to foods like dals, curries or mix it or knead the flour to make tasty methi parathas.
Here is a simple side-dish "Aloo Methi" which my Mom regularly makes, and over the years I too make it often for its health benefits.
This dish goes very well with Rotis/Chapatis.
Serves 3
Potato - 2
Fenugreek leaves/Methi leaves - 1 bunch
Mustard seeds - 1/2 tsp
Dry red chilly - 2 - cut into pieces
Asafoetida /hing - 1 pinch
Green chilly - 1/2  - finely chopped
Oil - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Wash and boil the potatoes, peel them, cube them and keep aside. Wash the bunch of methi leaves, remove only the leaves and wash them well, drain and keep aside.
Take a heavy bottomed pan, add oil, keep on medium heat, add the mustard seeds, dry red chilly, hing and green chilly and fry till mustard crackles. Now add the turmeric powder, cubed potatoes, salt and methi leaves. Fry for 2-3 minutes till methi leaves are soft and cooked.
Serve hot with Rotis.

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