| Alu and methi
are the Hindi words for potato and fenugreek, respectively. Fenugreek
is used quite a bit in South Asian cuisine. Fenugreek seeds are used
as a spice and dried fenugreek leaves are often used as an herb. However,
this recipe uses fresh fenugreek leaves, which are a great source
of iron. The leaves have a slightly bitter taste and taste great when
combined with potatoes in this dish.
Ingredients
2 tablespoons vegetable oil
1 ½ teaspoons cumin seeds
2 dried, red chilies
1 small clove garlic, chopped finely
3 medium-sized white potatoes, washed, peeled and sliced evenly
1 bunch fresh fenugreek leaves, washed, dried well, and removed from
stems (available at most, large South Asian markets)
1 teaspoon salt
Instructions
1. Finely chop fenugreek leaves.
2. Heat oil in a large, shallow pan at medium-low
heat for two minutes. Keep flame on medium-low.
3. Add cumin seeds and fry for two minutes.
4. Add dried, red chilies and fry for one minute.
5. Add garlic and fry for another minute.
6. Add sliced potatoes and cook for 5-7 minutes,
while stirring.
7. Add chopped fenugreek leaves and salt. Cook for
4-5 minutes.
8. Remove red chilies before serving with chapatti
(South Asian flatbread made with unleavened wheat flour).
Tips/Suggestions:
- Fresh fenugreek leaves are at their peak in the summer months.
- A timesaver: Since the preparation of the
leaves can be a bit time consuming, wash and remove the leaves
when you bring them home from the store.
- Any type of potato can be used but white
potatoes tend to cook faster.
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