Methi Aloo (Stir-fried Potatoes with Fenugreek Leaves)

I tasted this side dish for the very first time only after I moved to Hyderabad. My SIL used to prepare this and I began to like it a lot. She is the one who taught me to prepare this. This dish makes a perfect combo with curd rice in summer! It also makes a great subji for rotis!

Methi Aloo

Ingredients

  • 4 medium sized potatoes (pressure cooked for 3 whistles, peeled and cubed)
  • 3 tbsp oil
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 4 red dried chillies
  • 2 small onions chopped
  • 4 cloves of garlic crushed
  • 3 cups of fresh fenugreek leaves
  • 1 tsp turmeric powder
  • 2 tsp chilly powder
  • Salt to taste

Method

  • In a pan, temper the mustard seeds, fenugreek seeds and dried chillies.  As mustard seeds begin to crackle, add the onions and garlic. Saute it until it turns slightly brown.
  • Add the fenugreek leaves, allow it to cook with the onions and wait till it shrinks into half of what it was.
  • To this add salt, turmeric powder and chilly powder. Give it a mix.
  • Now add the chopped pressure cooked potatoes. Stir fry it for 10 mins on low flame.

Vazhakkai Poriyal/Raw Banana Stir-Fry

Here’s another South Indian item which pairs amazingly with sambar/rasam rice!

Ingredients

  • 3 raw bananas
  • 1 onion chopped
  • 3 dry red chillies
  • 2 sprigs of curry leaves
  • 2 tsp urad dal
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Oil for tempering
  • Salt to taste
To Grind
  • 1/3 cup fresh coconut chopped
  • 2 tsp saunf
  • 1 green chilly
Method
  • Peel the skin of the raw banana, chopped them and boil it in water with 1tsp oil for 5 minutes until it slightly softens. Drain the water and keep aside.
  • In a frying pan, heat oil and add urad dal. When the urad dal begins to change color, immediately add the mustard seeds. As the mustard seeds begin to crackle, add the onions, curry leaves and red chillies. Saute for 3 – 4 minutes.
  • Add the turmeric powder and salt to the onions and mix well.
  • Now add the raw boiled banana. Mix well and cook for 10 minutes on low flame stirring occasionally.
  • In the meantime grind the ingredients listed into a coarse paste.
  • Add the coconut paste to the banana. Mix well. Cook for two minutes.