Tuesday, January 19, 2010
Winters always remind me of lovely green veggies that we get back in baroda. Palak, methi, tandalja etc are the types of green veggies which are usually a part of evening dishs at our home in baroda. Though palak is readily available here in riyadh, its hard to find fresh methi or tandalja leaves, so my solution to this problem, P's mom, she sun dries fresh methi leaves for me, Thanks Mom :)
So today while surveying my lader I found myself stuck with same veggies and no options so decided to prepare sukhi aloo subzi, then as if miracle happened and dried methi leaves showed their presence by falling off the cabinet while I was trying to get some bowls out of lower cabinet shelf. And so I just soaked it and prepared this mouth watering, simple and aromatic dish.
2 Large Potatoes Boiled and cubed
1 Small to medium onion chopped to strips
Handful of dried fenugreek leaves/kasuri methi alternatively can use fresh methi leaves too.
2 tbs til/sesame seeds
2 tbs ginger-chilli paste
1 1/2 tsp turmeric powder
1 tsp rai/mustard seeds
1 tsp jeera/cumin seeds
1 tsp urad dal/white lentils
1 tsp methi seeds/fenugreek seeds
pinch of asafoetida
salt to taste
3 tbs oil for tempering
Soak kasuri methi for half an hour.
In a heavy bottom pan heat oil, add urad dal, rai,methi,jeera. When it starts spluttering add asafoetida, ginger-chilli paste, sesame seeds, onion, turmeric and kasuri methi. Let this mix cook on medium flame till the onions are tender and cooked to crunch.Add salt along with boiled-cubed potatoes. Turn off the heat after 4-5 mins.
Serve hot with chappati or paratha of you choice.
Goes good with sindhi koki.
Left over can be used to prepare sandwiches or alternatively mash up the left over sabzi and prepare aloo paratha for snacks.