Potato & Fenugreek Leaves Curry - Aloo Methi Sukha Subzi - Mentikoora Bangaladumpa Koora - మెంతికూర & ఆలూ కూర

Ingredients:

• Potatoes – 4 {Cubed Potato Pieces – 2Cups (400gms)}

• Fenugreek Leaves – 4Bunches {Chopped Fenugreek Leaves – 1/2Cup (60gms)}

• Bengal Gram – 1tsp

• Black Gram – 1tsp

• Mustard Seeds – 1/2tsp

• Cumin Seeds – 1/2tsp

• Red Chili Flakes – 1 1/4tsp (Or To Taste)

• Turmeric Powder – 1/4tsp

• Dry Mango Powder (Amchur) – 1/2tsp

• Salt – To Taste (3/4tsp)

• Oil – 2Tbsps

• Water (To Cook Potatoes) – 30ml (Approximately)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Take potatoes in a bowl and add water. Wash the potatoes well changing water if required. Take water in a bowl and keep it near. Using a peeler, peel the skins of potatoes. Cut the potatoes into cubes and add to the water in the bowl. After cutting all potatoes into pieces, wash the potatoes well by rubbing with fingers to remove excess starch. If required change water and wash the potato pieces till the water is clear. Take a microwave safe bowl and add the potato pieces into it. Add approximately 30ml water and place the potato bowl in microwave oven and cover it partially. Cook the potato pieces on high power for 7 minutes and allow 3 minutes standing time. Remove the bowl from oven and check by pressing a piece between fingers. If not cooked, stir and cook for few more minutes in microwave oven.

Take a fenugreek leaves bunch and cut the long stems and take only the leaves portion. Similarly cut long stems of all the fenugreek bunches and take leaves portion. Take the fenugreek leaves in a bowl and add water. Wash the leaves thoroughly changing the water if required. Finely chop the washed fenugreek leaves and take them into a bowl (1/2Cup Leaves—60gms).

Method:

Heat a pan and add oil to it. When oil is hot add Bengal gram and black gram. Stir fry the seeds for a minute and add mustard seeds. Fry the seasoning till mustard seeds start spluttering. Then add cumin seeds and stir fry. By the time cumin seeds are fried the dals change color. Then add red chili flakes and immediately add cooked potato pieces and mix. Add turmeric powder and salt. Mix the curry well and add chopped fenugreek leaves. Mix again and cover the pan with a lid. Cook the curry on low flame for two minutes. After two minutes remove the lid and stir well. Then add dry mango powder and mix well. Now fry the curry uncovered for two minutes are till the curry appears dry. Transfer the prepared curry into a serving bowl. Serve hot the curry with rice, roti, chapatti or paratha or as a sandwich between slices of bread.

Points To Observe:

To remove bitterness of fenugreek leaves, add salt to the chopped leaves and keep it aside for few minutes. Squeeze the fenugreek leaves and remove the liquid--- the bitterness comes out with the liquid---but many nutrients are also washed away in this process. So I prefer to use tender fenugreek leaves (Shown in the movie) which are less bitter. If using the regular fenugreek leaves pluck and take only the leaves.

Depending upon the spiciness reduce or increase the amount of red chili flakes.

Adding red chili flakes gives the required spiciness without changing the color of the dish.

Cooking time varies from one oven to another---so try, check and cook.

If not using a microwave oven, steam cook potatoes in pressure cooker. Take potatoes into a slotted bowl and place this bowl in pressure cooker and cook for 10 minutes after first whistle. Peel the skins of cooked potatoes and cut into cubes and use them. Steam cooked potatoes absorb less water so they retain the shape. Cooking potatoes separately reduces the actual cooking time where we need to watch carefully.

After adding red chili flakes, immediately add cooked potatoes so that the chili flakes won’t burn. If it is difficult to manage add red chili flakes after adding potato pieces---but fried chili flakes gives flavor to the dish. So remember to add potato pieces immediately after adding red chili flakes.

After adding potato pieces, fenugreek leaves and all the spices, cook covered so that the vegetables absorb the salt and other flavors--after this fry uncovered to make the curry dry.

The sourness in dry mango powder balances the bitterness of fenugreek leaves.

Adding the required amount of spices to balance all the flavors (salt, bitter, sour) is the art of cooking. Over practice one would learn this art easily—so do not panic.

Serve the curry hot with rice or roti or bread.

Enjoy !!!!!!!!!!!!!!

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