Aloo methi fry

This summer I wanted to do some gardening and the first thing sparked in my mind was this fenugreek seeds in my pantry. Then the idea grew big and I planted some mint, cilantro, basil, brinjal and tomato. Now the garden is blooming with vegetables and shared them with my neighbors and we all enjoy some fresh veggies now:) I will post the photos soon. I think my readers are going to hear my gardening adventure for at least a few weeks:).

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.

Keerai Vadai

I make many kinds of vadai and one among them is this keerai vadai. We can use any kind of greens that is easy to cook. I recommend spinach (pasali keerai),Amaranth (thandu keerai), arai keerai. But if we are using any greens like drumstick leaf, then saute them first to cook completely before adding in vada batter. I love this vadai very much and I am sure you all will like it too:)

Ingredients:

Channa dhal (Bengal gram / kadalai paruppu) - 1 cup
Any chopped greens (Spinach) - 2 cups
salt - 1 tsp (to taste)
chilly powder - 1 tsp
garlic(chopped) - 2 tbsp
onion (chopped) - 1/2 cup
hing - pinch
cooking oil-250 ml. for frying

Preparation:

Soak both the dhal for 1 hour in water.
Take out a handful of soaked dhal and keep aside.(This gives a crispy texture to the vadai.)
Grind dal to a coarse finish without water.
Add chopped spinach, salt, chilly powder, onion, hing,garlic, soaked dal and mix well.
Heat oil in a wok.
Take a small ball of the mixture (in the size of a lemon), slightly flatten in the palm of your hand then place in the hot oil . Fry 4 or 5 as per the wok size without crowding the oil. Reduce to medium heat. Deep fry on both sides to a golden brown color to mild red color. Take them out.
Keerai vadai is ready!

Serving suggestions:

Serve as snack with tea or coffee.
Coconut chutney makes it more delicious.

Tips:

This vada batter can be baked instead of frying to make a healthy vadai.  If baking add few tsp of oil in batter to get the crispy baked vadai.