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.

Ridgegourd greengram koottu

Instead of the regular green gram lentil ( paasi paruppu, moong dhal) I added some sprouted green gram to the ridge gourd koottu and it turned out great.

Here is an easy way to include more fiber to the regular ridge gourd poriyal.

Ingredients:

ridge gourd (peerkan kaai) - 250 gm
sprouted green gram - 1/2 cup

To grind:

shredded coconut - 1/4 cup
green chillies - 2
cumin - 1 tsp

To temper:

Mustard seed - 1/2 tsp
black gram lentil (urad dhal) - 1 tbsp
oil - 1 tbsp
curry leaf - 1 sprig
onion - 1 (1/2 cup chopped)

Sprouting:

Wash the green gram and soak it for 6 hours. Drain the water now.
Choose a new cloth (thin small towel) and wash it with water.
Place the wet cloth over a colander and put the soaked green gram, tie the cloth using a thread. Place this bundle inside a vessel and keep closed for 24 hours.
Open the pack and now we can see the green gram sprouts. Rinse again and keep refrigerated till use.

Method:

Peel the skin of the ridge gourd. Chop it into small cubes.
Heat oil in a wok and add the mustard , urad dhal. After the mustard splutter put the curry leaf, finely chopped onion and let it wilt.
Add the sprouted green gram and cook for a few minutes. Now add the chopped ridge gourd and cook covered with a tbsp of water.
Add required salt.
Grind the items given and add to the vegetable.
Let it come to a boil and switch off.
Ridgegourd koottu is ready!

Serving suggestion:

Serve as vegetarian side dish with any rice or chapati.

Note:

*This koottu can be prepared with / without sprouted green gram.
Dry green gram can be soaked for an hour and pressure cooked for 3 whistles to cook it. Add the cooked green gram to the koottu and do the same.
*Channa dal, green gram lentil can also be used instead. The regular version calls for green gram lentil (paasi paruppu).
* The skin of ridge gourd (peerkan kai thol / peel) can be used to make peerkan kai thol chutney.

Potato masala

On the other day my neighborhood aunty from Gujarat brought me this aloo masala wrapped in dosa, just like Madras masal dosa.  The potato subzi was very spicy and delicious. While talking I learned a few recipes from her and I too prepared this like her's. Though it is a very simple recipe, I find this curry a good alternative and makes me love chapati:)

potato masala with chapati.

Ingredients:

Potato - 4 (300 gms)
onion - 1
tomato - 2
lemon - 1/4
green chilli - 4
ginger - 2 inch
cilantro - a handful
mustard seeds - 1 tsp
red chilly powder - 1/2 tsp
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
oil- 2 tbsp
salt - to taste

Method:

Wash and Pressure cook the potatoes . Peel the skin and mash coarsely into small pieces.
Chop the onion, green chillies, cilantro and ginger finely.
Heat oil in a vessel and add mustard seeds, 2 tbsp channa dhal.
After the mustard seeds starts splutter, add the chopped onion, green chilli, cilantro and ginger. Saute them a while till onion gets slightly cooked.
Add the chopped tomato and cook covered with salt, garam masala, turmeric, chilly powder.
After the tomato is well cooked and oil shows up, put the potato.
Check for salt. Add 1/2 cup water and cook covered.
Switch off.
Before serving add lemon juice and chopped cilantro.

Spicy aloo masala is ready!

Serving suggestion:

Fold inside  paper roast dosa like masal dosa and serve hot with sambar, chutney.
Also makes a good side dish with chapathi or poori.