While the North Indian style preparations of methi call for use of garam masalas and tomatoes, people in Odisha prefer to savour its original taste. Usually only a little amount of a vegetable like aubergine or ridge gourd is combined with it and made into a stir fry. But I have added some potatoes as well to reduce the bitterness and make it palatable for my kid. Read on for the recipe -
Preparation Time - 15 mins
2 cups fenugreek/methi leaves (cleaned and chopped into small pieces)
1 cup aubergine (chopped into medium sized cubes)
1 medium sized potato (boiled, peeled and cubed)
1 medium sized onion (chopped into thin long pieces)
1-2 dry red chillis
1/2 tsp panch phoran/pancha phutana
2-3 garlic cloves (crushed)
2-3 tsp oil
salt to taste
a pinch of turmeric
Cooking - Heat oil in the wok. Add broken red chillis and pancha phutana. When the seeds start spluttering, add the onions and garlic. Fry till translucent.
Add the methi leaves and fry on medium to high for 2-3 minutes.
Add the potato and aubergine cubes along with salt and turmeric. Cook covered while stirring at regular intervals.
Remove from the flame after 6-7 minutes or once the methi leaves and aubergine are cooked through.
Serve hot with rotis or rice.