Fenugreek Leaves Moong Dal Stir-Fry

Ingredients:
Fenugreek leaves - 3 cups
Moong dal - 1/4 cup
Onions (small size) - 3 (chopped finely)
Garlic - 3 cloves (chopped/crushed)
Tomato - 1 (chopped)
Dry red chillies - 2 (long)
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - tsp.
Asafoetida - 2 pinches
Coconut (grated) - 2 tbsp.
Coriander leaves (chopped) - 2 tbsp.
Salt (as per taste)
Oil

Method:
Cook the moong dal whole without mushy. Drain the water. Keep aside.
Heat the oil, and add mustard seeds, cumin seeds and urad dal.
When the mustard seeds crackle, add the broken chillies.
Saute the chillies till they become crisp.
Add asafoetida powder, onion, garlic.
Saute till the onion becomes translucent.
Now add the greens and start stirring.
Cook the greens by stirring in between.
Now add the tomatoes and saute for 3 minutes.
Mix in the salt (after adding the salt, the greens release their juices).
Saute till they become dry.
Finally mix moong dal, coconut and coriander leaves.
Enjoy as a side dish.

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Methi Pulao

Ingredients:
Basmati rice - 2 cups
Fenugreek leaves - 2 cups
Coriander leaves - 2 tbsp.
Onions - 2 (sliced)
Garlic - 1.5 tsp. (grated)
Ginger - 1 tsp. (grated)
Tomatoes - 2 (chopped)
Potato (big) - 1
Kashmiri red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Coconut milk - 1 cup
Salt (to taste)
Cinnamom stick -1
Cardamom - 3
Cloves - 4
Fennel seeds - 1 tsp.
Oil

Method:
Peel and dice the potatoes. Drop the diced potatoes in water. Keep aside.
Wash the basmati rice and keep aside.
Heat the oil in a heavy bottomed vessel.
Add cinnamon, cardamom, cloves and fennel seeds and allow them to sizzle.
Add the sliced onions and saute till translucent. Saute the ginger and garlic till raw smell fades away.
Then include the fenugreek leaves, diced potatoes (discard water) & coriander leaves and saute for 4-5 minutes.
Now add the tomatoes, salt and saute till they are half-mushy.
Add red chilli & turmeric powders and mix well in low flame for 2 minutes.
Add the rice and saute.
Pour the coconut milk and 3 cups of water. Mix. Cook in medium flame.
When the water begins to boil, cover the vessel with a lid.
When the water gets absorbed, remove the lid & cover the vessel with aluminium foil.
Again place the lid on the aluminium foil.
Let the rice cook completely in low flame. Remove from heat.
Serve warm with any raita.

Sent off to "Back to Roots" event.

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Fenugreek Leaves and Carrot Stir-Fry

A simple stir fry but a healthy one.

Ingredients:
Fenugreek leaves/methi (fresh) - 1 cup
Carrot - 2 (grated)
Onion - 1 (chopped)
Garlic - 3 big pods (chopped)
Dry red chillies - 1
Mustard seeds - 2 pinches
Cumin seeds - 2 pinches
Urad dal - 2 pinches
Oil - 1.5 tsp.
Salt (to taste)

Method:
Heat the oil in a non-stick pan and add the mustard seeds, cumin seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to change into golden color. Break the red chilli into two and add. Saute for a minute.
Add the onions and garlic pieces. Saute till the onions change to translucent.
Add the fenugreek leaves and saute for 4 to 5 minutes or until tender.
Add the carrot and salt to taste and saute for 2 to 3 minutes.
Remove and enjoy hot as a side dish for rice or chapathi.

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Fenugreek Leaves/Vendhaya Keerai Sambar

Ingredients:
Arhar/Toor dal/Split pigeon peas - 1/2 to 3/4 cup
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Fenugreek leaves - 3 cups
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Tamarind water - 1/2 cup
Dry red chillies - 2
Mustard seeds - 1 tsp.
Asafoetida - 2 pinches
My mom's sambar powder - 2 tsp. (or as per taste)

Method:
Soak dal for 30 minutes. Pressure cook the dal with turmeric powder.
Heat oil in a deep sauce pan and add the onion pieces. Saute till they are translucent.
Add the tomato pieces and saute till they are soft.
Reduce the heat and add the sambar powder and mix.
Now pour the dal and if required add a little water.
Add salt to taste.
Bring the dal to a rolling boil. Now add the fenugreek leaves and let it cook for 5 to 6 minutes. Add the tamarind water and cook till the raw smell fades away.
Meanwhile in a small pan add oil, mustard seeds, and dry red chillies. When the mustard seeds crackle, add the asafoetida powder and saute. Now add this tempering to the sambar. Cook for another 2 minutes.
Remove from heat and enjoy with hot steaming rice.

Sent off to "Only-Greens" event hosted by Sara and started by Pari.

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Methi Matar Malai

Ingredients:
Methi/Fenugreek leaves - 2 cups
Matar/Fresh green peas - 1 cup
Onions (small-sized) - 2
Ginger - 1 inch
Garlic - 2 cloves (big)
Cashew nuts - 2 tbsp.
Cinnamon - 1 inch
Cloves - 3
Green cardamom - 2
Green chillies - 2
Cumin seeds - 1 tsp.
Oil
Salt (to taste)
Fresh cream - 1/4 cup
Milk (low fat)- 1/3 cup

Method:
Steam the green peas and keep aside.
Soak the cashews in hot water. Grind onion, green chillies, garlic, ginger, cinnamon, cardamom, cloves and cashews into a paste.
Heat the oil in a pan and add the cumin seeds. When the cumin seeds sizzle, add the paste and saute in a low flame. Saute till it releases oil and leaves the sides of the pan. Don't allow the paste to become brown.
Now add the fenugreek leaves and saute till the leaves start to wilt. Now add 1/2 cup to 3/4 cup of water and stir. Bring it to a boil. Add the green peas and salt to taste.
After 2 to 3 minutes add the cream and milk. Stir well.
Serve with roti or naan.

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Methi Leaves Rasam (T&T) - Priya's Easy N Tasty Recipes

This rasam is very healthy and unique as it contains methi. I didn't chop the fenugreek leaves for I was afraid that my fussy kids would not drink them. However, when I made enough amount of this rasam for lunch, the cauldron (not exactly, I actually meant the sauce pan and I'm just using this word for exaggeration) was simply empty, empty, EMPTY!!! Not even a single drop was left and the vessel was perfectly clean. I had prepared the rasam not only for lunch but also for dinner :'-(. Thanks, Priya.

Original recipe here

Ingredients:
Methi/fenugreek leaves - 1 cup
Tomato - 1 (crushed)
Garlic - 2 cloves (crushed)
Home-made rasam powder (recipe below) - as required
Lemon juice - from a lemon
Dal water - 1 cup (1/2 cup boiled dal + 1/2 cup dal water)
Water - 2 to 3 cups or as required
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Whole dry red chillies - 2
Asafoetida - a pinch
Coriander leaves - chopped few
Salt (to taste)
Oil

Method:
In a bowl add dal water, crushed tomato, crushed garlic, water, salt (to taste) and rasam powder.
Heat oil and add mustard and cumin seeds. When the seeds splutter, add red chillies and asafoetida. Fry for a few seconds. Add the fenugreek leaves and saute till they are tender. Now add the dal water mixture and let it cook till it forms foam on top of the rasam.
Simmer for 2 minutes. Add lemon juice and coriander leaves. Remove from heat.
Serve immediately with hot rice.

Home Made rasam powder
Original recipe here

Ingredients:
Toor/Arhar dal - 1 tsp.
Coriander seeds - 1.5 tsp.
Channa dal - 1 tsp.
Cumin seeds - 1/2 tsp.
Black peppercorns - 1/2 tsp.
Fenugreek seeds - 4
Dry red chillies  - 2
Curry leaves - 5
Turmeric powder - a pinch

Method:
Dry roast all the ingredients separately except turmeric powder. Cool and powder them. Mix the turmeric powder. Use the powder with the rasams.

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.

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Methi Baigan Masala

Ingredients:
Methi/Fenugreek leaves - 4 cups
Green chillies - 4 (de-seeded and chopped)
Eggplants/brinjals - 6 (big) or 10 (small)
Onions - 4 (chopped)
Oil
Salt (to taste)
Dry mango powder/Amchur powder - 1/2 tsp.
Kashmiri red chilli powder - 3 tsp.
Besan/Gram flour - 1/2 cup
Baking soda - a pinch
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Ginger - garlic paste - 1.5 tbsp.
Tomato puree - 1/2 cup
Coriander powder - 1 tsp.
Turmeric powder - 1/2 tsp.
Cumin powder - 1 tsp.
Garam masala powder - 1/2 tsp.
Coriander leaves - few (chopped)

Method:
For fenugreek leaves:
Wash and chop (I didn't chop) the leaves. Heat oil in a pan and add 2 chopped green chillies, 2 chopped onions and saute till translucent. Add the fenugreek leaves and salt. Saute till it is cooked well. Keep aside.

For Brinjal/eggplant:
Wash and slit at the base of eggplants with the stem intact. In a small plate, mix 1/2 tsp. of amchur powder, 1 tsp. of red chilli powder and salt. Apply this mixture to the eggplants.
In a mixing bowl, sift the gram flour and baking soda. Add 1 tsp. red chilli powder and salt to taste. Mix well.
Now add required water to form a batter without any lumps.
Pour oil in a kadai to deep fry the eggplants and heat it.
Dip the eggplants in the batter and slowly slide them in the hot oil. Deep fry carefully till golden colour. Make sure that the eggplants are cooked well. Keep aside.
Note: If the batter is too thin, it won't coat on eggplants. Be careful while deep-frying the eggplants.

For the gravy:
Heat oil in pan and add mustard seeds, curry leaves, 2 chopped green chillies and ginger-garlic paste. Saute till the raw smell fades away.
Add 2 chopped onions and saute till translucent. Add the tomato puree and stir till it releases oil. Reduce heat and add red chilli powder, cumin powder and coriander powder and sitr. Add turmeric powder and garam masala powder and saute for a minute. Add 1.5 cups of water or required water and bring it to a boil. Add chopped coriander leaves and salt. Simmer for a few minutes.

Arranging the dish:
Spread the fenugreek/methi leaves on the plate. Arrange the eggplants and pour the gravy on top. Serve immediately with rice or chapathi
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume 16)" event.

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Methi Muthia/Muthiya

Ingredients:
Wheat flour - 1 cup
Besan/Gram flour - 1/2 cup
Fenugreek leaves/methi - 2 cups
Cornflour - 1/4 cup
Turmeric powder - 1/2 tsp.
Crushed peanuts - 2 tsp.
Oil - 3 tbsp.
Green chilli paste - 1.5 tsp.
Sesame seeds - 1 tbsp.
Roasted ground cumin - 1.25 tsp.
Baking soda - 1/2 tsp.
Salt (to taste)
Yogurt or lemon juice - 2 tbsp. (I used yogurt)
Sugar - 1 tsp. or as per taste
Water (as needed)

For tempering:
Mustard seeds - 1 tsp.
Oil - 2 tbsp.
Asafoetida - a pinch (optional)

After steaming

Method:
1. Keep the steamer on the stove and boil the water. Grease the steamer vessel with oil. Keep aside.
2. Meanwhile in a bowl, add wheat flour, gram flour, corn flour, turmeric powder, salt, ground cumin, baking soda, sugar, crushed peanuts and sesame seeds. Mix well.
3. Now add the wet ingredients. Add oil, yogurt, green chilli paste, fresh fenugreek leaves and mix well.
4. Add little water and form a dough. Make oblong sized balls from the dough and place them in the greased steamer vessel.
5. Place the vessel in the steamer and cover with a lid. Steam for 25 minutes. Cool them.
6. Slice the muthia. Heat oil in a pan and add mustard seeds and asafoetida (optional). Add the sliced muthia and saute for a few minutes till golden colour or brown colour.
7. Enjoy these healthy muthias with some hot chai.
Adapted from Super Veggie Delight.

Sent off to Nayna's "Flavours of Gujarat" event.

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Methi Chaman (Paneer in Fenugreek Gravy)

Ingredients:
Fenugreek leaves - 1 medium bunch
Spinach - 1 medium bunch
Paneer/chaman - 200 gm (cut into small cubes)
Onion - 1 (medium-chopped)
Ginger - 1 tsp. (grated)
Garlic - 1 tsp. (grated)
Green chili paste - ¾ tsp.
Ginger powder - 2 pinches
Cream - 1 tbsp.
Coriander powder - 1 tbsp.
Cumin seeds - 1 tsp.
Cloves - 2
Cinnamon- 1 inch
Cardamom - 3
Salt (to taste)
Sugar - 1tsp
Olive oil
Butter- 2 tsp

Method:
Wash the leaves well.
Blanch them and grind them coarsely.
Heat oil and add the cinnamon, cardamom, cloves. Cumin seeds.
Add onion and sauté till brown color.
Add the green chili paste, ginger , garlic and sauté till the raw smell fades away.
Now add the coarse greens, butter and sauté.
Add coriander powder, ginger powder, sugar and sauté till becomes thick and oozes oil.
Now add required water and make it thinner.
Let it cook for 2 minutes.
Now add the cream, salt and paneer cubes one by one.
Again let it cook for 2 minutes.
Serve with roti.
Combined from vah reh vah and my recipe collections.

Note:
Instead of cream, 1/4 cup  milk can be used.
In my recipe collection, the original recipe only contains fenugreek but I added spinach also.

Sent off to "Healing Foods-Spinach" (hosted by Divya and started by Siri), SriLekha's "EFM-Parathas and Gravies/Curries" and "CWS-Coriander Seeds" (hosted by RV and started by Priya) events.

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Egg Masala with Fenugreek leaves

Ingredients:
Boiled eggs - 4
Fenugreek leaves - 1 cup
Onion - 3 (chopped)
Garlic - 2 big cloves (crushed)
Ginger - 1 inch (crushed)
Tomato puree - ½ cup
Green chilies - 2 (slit)
Red chili powder - ¾ tsp.
Coriander powder - 2 tsp.
Turmeric powder - a pinch
Fennel seeds - ½ tsp.
Cloves - 2
Cinnamon - 1 inch
Cumin seeds - ¼ tsp.
Salt (to taste)
Oil
Coriander leaves - 3 tbsp. (chopped)

Method:
Heat oil and add the crushed fennel seeds, cumin seeds, cloves and cinnamon.
Add the onion and sauté till tender.
Add the ginger, garlic & green chili and sauté.
Add the fenugreek leaves and sauté for a minute.
Combine the tomato puree.
Let them cook in a medium flame for 5 minutes or till the leaves become tender.
Stir in between.
Add the red chili powder, coriander powder, turmeric powder and salt.
Add one cup of water and bring it to a boil.
Remove the shell and make a slit marks on the eggs.
Add the eggs to the gravy and stir the mixture.
Add the coriander leaves.
Enjoy with roti or chapathi.

This entry is my participation in Yasmeen's "Bitter Better Health-Methi" and Srilekha's "EFM-Parathas and Curries/Gravies".

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Methi Chapati & Instant Tomato Thokku

Methi chapathi

Ingredients:
Fenugreek leaves - a small bunch
Moong dal - ¼ cup
Onion - 1 (small-chopped)
Garlic - 2
Tomatoes - 1 (chopped)
Wheat flour - 2 cups
Gram flour (besan) - ¼ cup
Salt (to taste)
Red chili powder - ¼ tsp.
Amchur powder - ¼ tsp.
Cumin powder - ¼ tsp.
Garam masala - ¼ tsp.
Oil

Method:
In a sauce pan add moong dal and required water and cook.
When the dal is half done, add the fenugreek leaves, onion, garlic and tomatoes.
Cook till the leaves become tender. Cool.
Take one cup of methi dal and grind it coarsely.
In a mixing bowl add wheat flour, besan, salt, garam masala, cumin powder, red chili powder, amchur powder and mix well.
Now add the methi dal and mix.
Add required water and knead into a soft pliable dough.
Make lemon sized ball and roll them circle.
Cook on both sides on a tawa by brushing with oil.
Enjoy with curd or any other side dish.
We ate with tomato thokku.

Note:
With the remaining dal, temper it with mustard seeds, cumin seeds and whole dry red chilies.
Serve as a side dish with rice.


Tomato Thokku

Here is the tomato thokku which I prepare whenever I am in a hurry. My mom and my aunt used to add sambar powder. I use red chili powder.


Ingredients:
Tomatoes (ripe) - 5
Garlic - 3 (grated)
Red chili powder - 1 tsp.
Mustard seeds - 1 tsp.
Fenugreek seeds - 1 pinch
Urad dal - ¼ tsp.
Cumin seeds - ¼ seeds
Asafetida - 1 pinch
Salt
Sesame Oil

Method:
Wash and pat dry the tomatoes.
Heat oil and add the mustard seeds, cumin seeds, urad dal, fenugreek seeds & asafetida.
When mustard seeds crackle, add the grated garlic and sauté.
Add the finely chopped tomatoes, salt and sauté.
When tomatoes become mushy and the water (released by the tomatoes) should be evaporated.
Now add the red chili powder and sauté till the oil oozes out.
Remove and enjoy.

This participates in Yasmeen's "Health Nut Challenge 4: Bitter Better Health," Srilekha's "EFM-Parathas and Gravies/Curries" and Shama's "Family's Favorite Food Event".

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Masala Beans with Fenugreek leaves

Ingredients:
Onions - 1 (medium)
Beans - 1 ½ cup (cut into 1”or 1.5“)
Fenugreek leaves - from a medium bunch
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Sesame seeds- 1 tsp.
Chili powder - 1 tsp.
Garlic - 2 cloves
Turmeric powder - ½ tsp.
Tomatoes - 1 (quartered)
Salt (to taste)
Oil
Coriander leaves - 4 tbsp. (chopped)
Lemon juice - 1 tbsp.

Method:
Chop the onion.
Place the onions, garlic, sesame seeds, all powders, salt in a blender and make a paste.
Heat the oil in a sauce pan and add the spice mixture.
Stir for 5 minutes.
Add the beans and fry.
Add required water and cook.
When beans are cooked ¾, at this stage, add the fenugreek and coriander leaves.
Stir for a minute.
Add the tomatoes and stir fry till leaves are cooked (medium lower flame).
Remove from fire and sprinkle lemon juice.
Eat immediately with any food!
RB


Sent off to Monthly Mingle: Winter Fruits & Vegetables. Origins by Meeta K.

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Carrot Methi Pulao

Mount of rice on a plate & very simple rice.

Ingredients:


Basmati rice - ¾ cup

Onion - 1 (chopped)

Carrot - 2 (medium & grated)

Fenugreek leaves/methi - a handful

Garlic - 3 cloves (crushed)

Red chili powder - ½ tsp.

Cinnamon stick - 1 inch

Cloves - 2

Garam masala - 2 pinches

Salt (to taste)

Ghee - 1 tsp.

Oil

Coriander leaves - 2 tsp.



Method:

Boil the basmati rice and keep aside.

Heat oil and add the cinnamon and cloves.

Now add the onions and sauté till translucent.

Add the crushed garlic and fry for a minute.

Now add the fenugreek leaves and mix well.

Sauté in between till the leaves are cooked.

Now add the carrot and fry till they are dry.

Add the red chili powder and fry.

Now add the boiled rice and mix well.

Add salt, ghee, garam masala, coriander leaves. Mix

Remove from heat and enjoy with any side dish or yogurt
 
Sent off to Srilekha's "EFM-Variety Rice Series" event

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Methi Gota

Methi Gota is a Gujarati snack. It is best to have it with ginger tea.

Ingredients:
Gram flour - 2 cups
Fenugreek (methi) leaves - 2 cups
Semolina (rava)- 3 tbsp.
Coriander seeds - 2 tbsp. (crushed coarsely)
Baking soda - ½ tsp.
Black pepper - 1 tsp.
Yogurt - ½ cup
Coriander leaves (a handful) - chopped
Ginger - chili paste - 1 tbsp.
Salt (to taste)
Sugar (to taste)
Hot oil - 2 tbsp.
Oil (for frying)

Method:
Mix all the ingredients in the gram flour except oil.
Add 2 tbsp. of hot oil and prepare a batter of thick consistency (if required add little water).
Keep aside for 10-15 minutes.
Heat the oil in a frying pan and add the batter in small rounds.
Fry until they are golden brown (fry in medium flame to ensure that the inside gets cooked thoroughly).
Drain on paper towels and serve with coriander chutney or tomato ketchup.
RC

Sent off to 'WYF: Tea Time Snack' event.

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Vendhaya Keerai (Fenugreek Leaves) Masiyal

I’m writing this post for my own food collection. This dish is not a ‘special wannabe’ or something except the fact that it has a lot of nutrients. Usually this dish is prepared with amaranth leaves, I just replaced it with fenugreek ones. My mom taught this recipe before my marriage.
Ingredients:
Fenugreek leaves - 1 bunch (medium)
Moong dal - ¼ cup
Onion - 1 (small)
Garlic - 2 cloves
Tomato -1
Salt

Tempering:
Mustard seeds - ¼ tsp.
Dry red chili - 2
Cumin seeds - ¼ tsp.
Asafetida - 1 pinch

Method:
1. Boil the moong dal in a pan.
2. When the dal is half done, add the fenugreek leaves, onion, garlic and tomato.
3. When the leaves and dal are fully cooked, remove from heat.
4. When it is slightly warm, grind them coarsely with salt in a blender.
5. Temper the greens.

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Fenugreek Rice (வெந்தய கீரை புலவு, मेथी पुलाव)

Vendhaya keeri pulav or methi pulav

Ingredients:
Fenugreek leaves - 1 bunch
Coriander leaves - 1/2 bunch ( chopped)
Mint leaves - 1/2 bunch (chopped)
Basmati rice - 2 cups
Water - 4 cups
Onion - 1/2 (chopped)
Ginger - 1/2 inch (grated)
Garlic - 1 clove (grated)
Tomato - 1 (medium- chopped)
Red chilli powder - 1/2 teaspoon
Clove - 3
Cinnamon - 2
Cardamom - 3
Fennel seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil

Method:
Heat oil in thick bottomed vessel.
To the oil add fennel seeds, clove, cinnamon, cardamom and stir for a few minutes.
Add the onion, grated ginger, garlic and fry.
Add fenugreek leaves, coriander leaves, mint leaves and fry for 2 to 4 minutes.
Add the chopped tomato and fry.
Then add the red chilli powder and mix.
Add the rice and mix.
Add salt, garam masala and mix.
Add 4 cups of water and pressure cook till one whistle.

Mix gently before serving.

p.s. Depending on basmati rice quality - water quantity and pressure cooking time may vary.

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Fenugreek chicken

Ingredients:
Chicken - 1 (cut into desired pieces)
Fenugreek leaves - 1 bunch
Onion - 1( chopped)
Green chilies - 2( slit vertically)
Garlic - 2 cloves( finely grated)
Ginger - 2 inch ( finely grated)
Coriander leaves - 1/2 bunch
Yogurt - 1/2 cup
Garam masala - 1/2 teaspoon
Salt
Cumin powder - 1/2 teaspoon
Turmeric powder - 1/2 tea spoon
Red chili powder - 1 teaspoon
Coriander powder - 1 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Cooking Oil

Method:
Wash the fenugreek leaves, drain the water and keep it in a bowl.
Chop the coriander with tender stalks.Marinate the chicken with grated ginger, garlic, turmeric powder and yogurt.
Heat the oil in a kadai.
Add chopped onion and fry.
When the onion changes color add the green chilies and fry.
Add the fenugreek leaves, chopped coriander leaves and sauté for 2 minutes.
Add the marinated chicken and fry for few minutes.
Add red chili powder, coriander powder, pepper powder, salt, cumin powder and mix well.
After 2 to 3 minutes close the kadai with lid and let the chicken cook in medium flame.
Stir occasionally.
After chicken is boiled add the garam masala and mix.

Note: I didnt chop the fenugreek leaves. This will minimize the bitterness. First I cleaned the chicken and marinated with ginger, yogurt and garlic. I got this recipe from Sanjeev kapoor website and changed with some variations according to our taste.

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Potato & Fenugreek Curry (Aloo Methi)

Ingredients:
Potatoes - 2
Fenugreek leaves - 1 bunch( chopped)
Onion - 1 (chopped)
Green chillies - 4 ( slit vertically)
Tomato - 1 ( chopped)
Garlic - 4 cloves ( chopped)
Red chiili powder - 1/2 teaspoon
Coriander powder - 1/2 tea spoon
Turmeric powder - 1/4 powder
Cumin seeds - 1/4 teaspoon
Salt to taste
Oil

Method:
Peel the skin of potatoes and cut into cubes. Drop them in water.
Heat the oil in a kadai.
To the oil add cumin seeds.
Add onion, green chilli and fry till the onion becomes translucent.
Add the garlic pieces and fry .
Add the potato cubes and stir for 2 mts.
Add little water and cover.
After potatoes are boiled add salt, turmeric powder, red chilli powder, coriander powder and stir for 1 minute.
Add the chopped fenugreek leaves and stir for 3 to 6 minutes or till the leaves are cooked.
Add the tomato pieces and cook.
Remove from burner after 2 minutes.

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Vedhaya keerai kootu (வெந்தய கீரை கூட்டு )

Ingredients:
Fenugreek leaves - 1 bunch (வெந்தய கீரை, मेथी)
Pasi paruppu (moong dal) - 1/2 cup (பயத்தம் பருப்பு)
Onion - 1/2( chopped)
Garlic - 1 clove ( crushed )
Tomato -1 (medium) chopped
Turmeric powder - 1/4 tea spoons
Green chilli - (slit vertical)
Salt
Oil
Mustard seeds-1/2tsp (கடுகு)
Cumin seeds-1/4tsp (சீரகம்)

Method:

Boil the moong dal.
Heat the oil in a kadai.
Add mustard seeds, cumin seeds in the hot oil.
When mustard seeds starts to crackle add the onion, garlic, green chilli and fry in medium flame till onion is fried.
Add the fenugreek leaves and saute it.
Affer 8 to 10 minutes add the chopped tomatoes and required salt and stir.
When the tomatoes becomes paste add the boiled dal.
Add turmeric powder and let it be for 3 minutes and remove.

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