It has been a wonderful journey of blogging with my friends at The BM Group. Kudos to the group for sticking together and blogging together for 50 months. Three cheers to the group and a special mention for Srivalli for keeping the group interesting !!
For this week I have chosen to highlight some dishes which feature Fenugreek leaves / Methi leaves. It is very well known that they are very nutritious and good for keeping our blood sugar levels healthy.
So for Day 1 week 1 here is a no-nonsense everyday kind of saute which is a delight to have.
Potatoes, peeled and cubed 2 cups
*Fenugreek Leaves / Methi leaves finely chopped 1 cup
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Salt to taste
Red Chili Powder 1/4 tsp (or to taste)
Amchur Powder 1 tsp
Seasoning (Cooking Oil 1 Tbsp, Cumin seeds 1/2 tsp, Red Chilies 1-2, Asafoetida a pinch)
* I used 4 Tbsp of frozen and thawed chopped methi leaves
Method Of Preparation -
In a heated pan, add oil and add cumin seeds.
After the cumin seeds crackle, add red chilies and asafoetida. Sprinkle turmeric and coriander powder.
Toss in the cubed potatoes and saute until they are golden brown all over.
Add in the methi leaves, sprinkle a few drops of water and let the methi leaves cook. Also make sure that the potatoes are cooked through.
Add salt, red chili powder and amchur powder.
Remove from heat and serve hot. It tastes best as an accompaniment to Kadi and Rice.
Preparation Time 25 min