199. methi bateta nu shaak (fenugreek potato vegetable)
a sure winner
Once again the hot season has begun with a vengeance. It has become extremely hot and humid in Mombasa. At the same the traffic jam towards Miritini is causing havoc where small businesses are concerned. Every time I go to my favourite green grocer shop, the owner complains about vegetables and fruits not reaching Mombasa on time because of the traffic. Till all these problems somehow get sorted, I have to get very innovative in the kitchen, cooking up the humble potato in numerous ways. Thankfully the small bunches of not so bitter fenugreek are grown locally. So here is an easy but delicious recipe of bateta methi shaak ( potato fenugreek vegetable). Serve it with hot rotis.
METHI BATETA NU SHAAK (POTATO FENUGREEK VEGETABLE)
5 medium potatoes (about 3 cups of tiny cubed potatoes)
2 cups finely chopped fresh fenugreek (methi)
3 tbsp oil
¼ tsp fenugreek seeds (methi)
1 tsp mustard seeds (rai)
Pinch of asafoetida (hing)
½ tsp ginger paste
½ tsp chilli paste
2 tsps garlic paste
¼ tsp turmeric powder (haldi)
1 tsp dhana jiru (coriander cumin powder)
1 to 1¼ tsp salt
- Wash and peel the potatoes. Cut them into tiny cubes.
- Heat oil over medium heat in a wide pan, wok or karai.
- When it is hot add fenugreek seeds and mustard seeds.
- Add hing and garlic. Saute for a few seconds.
- Add turmeric powder and the cubed potatoes.
- Add salt, ginger and chilli and mix well.
- Cover the pan, lower the heat and let the potatoes cook till done.
- Add dhana jiru and chopped methi and mix well.
- Take the pan off the heat and cover it. Let the methi wilt a bit.
- Serve hot with rotis.
- If you want to cook the vegetable ahead, do so but do not cover with a lid when done. Re heat before serving.
- Make sure the potatoes do not get all mashed up.
- Can fry the cubed potatoes if you want the vegetable to be extra crunchy. Then follow steps 2 till 9 omitting step 7.
- Use thin skinned potatoes if you want to cook it with the skin.
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