ALU METHI SABZI

There is nothing more satisfying than a meal of alu methi with hot parathas for breakfast or alu methi with Pakode Wali Kadhi and Chapatis. There are certain items that I always cook in Mustard Oil. Alu Methi is one of those dishes. The use of mustard oil here adds a distinct taste and enhances the overall flavors to this dish. 

I have a memory of this dish from when I was little. When we had leftovers of any dry sabzi, it would be consumed with swahli or mathri at tea time. I remember the afternoons as kids when my Nanaji & Mamaji would visit us and have alu methi or alu gobi with swahli and tea. But now adays I just use the leftover vegetable and make a sandwich out of it for breakfast. 

Ingredients:

Potatoes - 2 large, peeled and cubed

Fenugreek - 1 large bunch, leaves separated, chopped and washed clean

Green Chilies - 2 finely chopped

Mustard Oil - 1.5 tbsp

Cumin Seeds - 1 tbsp

Asafoetida - a pinch

Turmeric Powder - 1 tsp

Coriander Cumin Powder - 1 tbsp

Red Chili Powder - 1/2 tbsp

Salt to taste

Procedure:

1. Heat a wok, add mustard oil. Bring the oil to the smoking point and then reduce the flame for 30 seconds and then add cumin seeds.

2. Add in the asafoetida. 

3. Add in the chopped fenugreek leaves

4. Next throw in the cubed potatoes. Cover and cook until the potatoes are cooked. About 12-15 minutes on medium low flames. Stir in between.

5. Time to add the dry masalas, turmeric, coriander and red chili powder. Season with salt. Give it a good mix. And cook uncovered for another 2 minutes. 

6. Serve hot!

Note: If fresh fenugreek is available to you, please use that. Pick the leaves, chop them finely and soak them in water for 30 minutes. Put the leaves in a strainer, get rid  of the water and wash them again thoroughly under running water. Fresh fenugreek leaves have lots of mud and need to be cleaned thoroughly.