Saturday, November 30, 2013

Adraki lasooni methi

Methi (fenugreek leaves) is in abundance now that the winter is here. Adraki lasooni methi (ginger garlic flavored methi) is at the very top of my list while preparing methi. I ate it for the first time couple of years ago (when my mother in law made it) and I fell in love with the taste.
        Although, it is called adraki lasooni methi, the use of onions along with adrak (ginger) and lasoon (garlic) is just perfect.

Follow right to left.

1 big bunch methi leaves, separated from stems and chopped
1 large onion, julienne sliced
1 tb spoon, chopped ginger
5-6 big cloves garlic, chopped
2 tea sp oil
1 tea sp mustard seeds
1/2 tea sp each asafoetida,turmeric and red chili powder
salt to taste

Heat pan on medium high heat. Add 1 tea spoon oil,sliced onions, chopped ginger and garlic. Saute until onions turn brown, for about 8 minutes. Keep stirring occasionally to prevent the onions from burning. Set aside to cool down. Once it cools, grind the mixture to turn into the rough paste.
         In the same pan, 1 tea spoon oil. Add mustard seeds and let them crackle. Then, add asafoetida,turmeric and red chili powder and fry until fragrant (just for 30 seconds). Add onions,ginge and garlic paste. Add chopped methi leaves and mix everything together. Cover and cook for 5-8 minutes on low heat, or until methi is cooked through. Add salt to taste and mix well. Remove from heat. Enjoy with roti/rice/naan even Bhakri!