The madness of buying a ton of vegetables from the Indian store happened again last weekend. I am going to blame that on the fact that I get to go to the Indian store only once every three months. The actual problem starts after we reach home when I am bombarded with a lot of tasks from freezing the green chillies, drying curry leaves to trying to finish up the vegetables before they spoil. Once the week is done, I am left with my usual pals aka cabbage, carrots, potatoes and my beloved dals.

As you guessed I picked up this methi bunch and realized that I had already blogged the usual dishes I make with this namely paratha, kuzhambu, dal and rice. What a bummer I say? A quick call to my mom solved the issue when she mentioned the dish where she uses a different variety of greens and also suggested that I try it with methi instead. Tried it, loved it and clicked it for 2 hours. Yeah, that was the crazy part because, however, I tried I could not get the dish to look prettier than this. Don’t let that fool you, it tasted great. Beware that methi does taste a tad bitter. I am sure you already knew that . Right? Off to the recipe.

My Notes
1. Use less water if you want a drier dish.

1 year ago: Spinach and Rice Dumplings

Pictorial
1. Boil potatoes. Mash coarsely and keep aside.2. Heat oil and add onions.3. Saute until onions are cooked.4. Add tomatoes.5. Saute until tomatoes turn mushy.6. Add the cleaned methi.7. Saute for a couple of minutes.8. Add the mashed potatoes.9. Add salt, sambar powder and turmeric.10. Add about a cup of water.11. Simmer for 10 minutes and turn the stove off. Serve with rice or rotis.
Healthy and tasty gravy ready.
Enjoy!