This is a simple and flavorful recipe which goes very well with rice and rotis or it can be used as a filling for sandwich or to make a roll with wraps.
I keep this curry in the roti or wrap,drizzle some tomato ketchup,roll it and serve it as a roll for my son.Here is the recipe......
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato | 2 nos.(medium size) |
| Fresh methi leaves/fenugreek/vendhaya keerai | 1/2cup(roughly chopped) |
| Onion/vengayam | 1no.(medium size) |
| Ginger/inji(grated) | 1tsp |
| Green Chilly(chopped) | 2nos. |
| Coriander leaves(chopped) | 2tbs |
| Curry leaves(chopped) | 2 sprigs |
| Red chilly powder/milagai podi | 1/2tsp |
| Turmeric powder/manjal podi | 1/8tsp |
| Garam masala powder | 1/4tsp |
| Salt | to taste |
| Oil | 11/2tbs |
| Lemon juice(optional) | 1tsp |
For Tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2tsp |
| Cumin seeds/jeeragam | 1/2tsp |
| Asafoetida | a pinch |
Method
Boil the potatoes in a pressure cooker for a whistle in a pressure cooker and cube it,roughly chop the methi leaves,keep it aside.
Heat the pan with the oil and crackle the mustard seeds and cumin seeds,add the onion,grated ginger,chopped green chilly.Saute it till transparent.Now add the chopped methi leaves saute it for a minute or two.
- If you are using kasoori methi leaves add it in the end otherwise it will end up in bitter taste.
- Adding lemon juice is purely optional but it gives a nice tangy taste.
Sumber http://www.naliniscooking.com
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