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Monday, July 3, 2017

Methi Sagaw Tarkari ( Fenugreek leaves cooked with poppy seeds )

Fenugreek leaves are a boon for folks suffering from diabetes and high cholesterol. It is proven to improve the fasting blood sugar levels and reduce bad cholesterol deposits. But otherwise too, these aromatic leaves make for a delicious addition to various curries, stir fries and even breads. From the Jeera Aloo Methi to methi parathas, North Indians have their share of iconic recipes that make use of these leaves.

While fenugreek leaves were never a dominant ingredient in Odia cuisine, we have successfully adapted them to our style of cooking. The usual preparation is a simple stir fry with some vegetable like ridge gourd, aubergine or even finely chopped potato/tomato and a garnishing of crushed lentil badi (vadi). The other popular recipe is to make a semi-dry curry with a lentil like split moong dal.

However, very recently I came across this wonderful preparation that was shared by a blog subscriber who is also a childhood friend of mine. Coming from a family that does not permit onion/garlic in the kitchen, she often shares the most delicious 'niramish' or 'sattvik' recipes that I have come across. With her mom being a fabulous cook, some of these are preparations that are very exclusive to their home. And I actually feel very privileged when she shares something like this with me.

So, here is this fabulous 'Methi-Posto' recipe that I am sharing with her due permission -

















Preparation Time - 15-20 mins

Ingredients -
  • 2 cups Methi/fenugreek leaves (lightly packed
  • 1 medium sized tomato
  • 1 medium sized potato
  • 1 tbsp poppy seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 tsp mustard oil
  • 1-2 dry red chilis
  • 2 pinch pancha-phutana
  • salt to taste
  • a pinch of turmeric

Preparation - Wash and drain thefenugreek leaves.

Bring 4-5 cups of water to boil in a saucepan. Add a little salt to it.

Add the fenugreek leaves to the boiling water. Wait for 3-4 mins. Switch off the flame and strain the leaves.

Make a fine paste of the poppy seeds, cumin seeds and mustard seeds.

Chop the potatoes into thin long pieces. Cut the tomato into 4 halves.

Cooking - Heat the oil in a wok.

Add the pancha phutana and broken red chili.

Once they start spluttering, add the finely chopped potatoes. Fry on a low flame.

When the potatoes are half done, add the tomato. Sprinkle a little salt  and turmeric. Cover for 2 mins.

As the tomato softens, add the spice paste and cook for 3-4 mins.

Finally add the fenugreek leaves along with a little water. Adjust the salt.

Cook till the excess water is gone.

Switch off the flame.

Serve hot with white rice.



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