Here is a dry curry recipe with fenugreek leaves (methi/venthaya keerai) and aloo (potato). Adding a touch of greens to my favorite potatoes is much satisfying for me:)
|Methi leaves grown in my kitchen garden. Cilantro was not leafy enough:)|
Ingredients:Potato - 3
methi leaf (fenugreek leaf) - small bunch
oil - 1 tbsp
mustard - 1/2 tsp
cumin - 1/2 tsp
garlic - 3 cloves
onion (chopped) - 2 tbsp
chilly powder - 1 tsp
turmeric powder - 1/4 tsp
salt - to taste
Method:Peel and finely chop the potato.
Heat oil in a wok and add mustard, cumin seeds. After the mustard crackles, add finely chopped onion and minced garlic. Fry for a few seconds. Then add the chopped potato, turmeric powder and stir well. Cook covered till the potato is cooked well. Add required salt, chilly powder and mix well.
In the mean time clean the fenugreek leaves and roughly chop them.
Add the leaves to the cooked potato and cook in medium flame for a few minutes.
Aloo methi dry curry is ready!
Serving suggestions:Serve as side dish with roti, chapati or any rice.