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Monday, 17 August 2015

Methi batate sukke


I learnt this recipe from my mom in law. This is  one of the favourite dish in my hubby’s home. Home grown methi(uluva cheera/fenugreek) leaves  gives more taste to this dish.

Methi  leaves have a lot of health benefits and should be included in our diet.  We can grow it easily in our kitchen garden.
 
 
 
Batato/potato                   --         2 to 3
Methi leaves                      --         1 cup chopped
Onion                                  --          1 small chopped
Grated coconut                 --          1 cup
Red chilly                            --          8 to 10
Tamarind                            --          small piece
Urad dal                              --          2 tsp
Coriander seeds                --          3 tsp
Mustarad   seeds              --          ½ tsp
Salt to taste.
Oil for cooking.
Method
Heat 2 to 3 tsp oil in a pan add coriander seeds fry for a min, then add urad dal fry till it turns light brown. Switch off flame.
Grind grated coconut, tamarind and red chillies into coarse paste, when half done add roasted coriander seeds and urad dal and grind it for few min.
Heat 2 tsp oil in kadai add mustard seeds when it splutter add sliced onion fry till light pink then add potato cubes, salt and little water cover and cook till half done.  Then add chopped methi leaves and masala, mix it well add little water cover and cook till becomes dry.
Tasty methi batate sukke ready to serve with dalithoy, boiled rice or roti.
 
 
 


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