Posts tagged ‘greens’

Rajasthani Methiwale Chole

I got this recipe from Mr. Hemant Trivedi’s Cookery Corner

Here it is:

  • 2c well cooked channa/chickpeas
  • 2c methi/fenugreek leaves chopped
  • 1 lg or 2 sm tomatoes chopped
  • 1 in ginger grated
  • 3 green chilies
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp chili powder
  • salt
  • 1/4 tsp amchur powder or tamarind
  • 1 Tbs besan flour made into paste with 1 Tbs water

Tempering:

  • Ghee or oil
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp methi/fenugreek seeds
  • 3 cloves
  • hing

Heat ghee and add the tempering spices. Then add the methi leaves and cook them for a couple minutes. Add salt and all the masalas. Stir and add the tomato. Cook until completely softened. Stir in the chickpeas, and mash a couple spoons of them. Add a cup of water and simmer for 10 minutes. Add the besan paste and the amchur powder. Cook for 5 more minutes then add the coriander leaves.

Sending to Bookmarked Recipes at US Masala
and to
Complete my thali- Beans by Taste of Mysore and Joy of Cooking.


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Methi Aloo Sabji(potatoes with fenugreek leaves)

Winter is a great season for greens and when JF saw some vibrant fresh methi (fenugreek) leaves at the grocery, he couldn’t resist buying some. Then I have to decide what to cook with them! There are a lot of tasty dishes using methi. This is a really simple one.

  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 3 cloves garlic, chopped
  • 1/2 red onion chopped
  • 2 med. potatoes, chopped
  • 1 bunch of methi leaves, plucked (depending on your size of bunch or how much methi you want to add)
  • 1/4 tsp turmeric powder
  • red chili powder to taste
  • salt to taste
  • 1 TBS dried kasoori methi (optional)

Heat oil and pop the mustard seeds, cumin seeds, then urad dal. Add the garlic and onion and cook till translucent. Add the potatoes and cover to cook for a few minutes. When the potatoes are half cooked, add the chopped methi leaves, spices, salt, and a sprinkle of water (! TBS or less) put the lid back on and continue to cook until the potatoes are done. It should not be watery.

I am sending this to CompleteMyThali- Subji Event hosted by PJ at Seduce your Tastebuds and started by Jagruti

and to Veggie/Fruit of the month: Potato hosted by Divya at Dil Se and started by Priya

Purple Mustard Greens and Potatoes – Rai

I was lucky enough to get my hands on some purple mustard greens at the farmer market (this was a couple weeks ago, but Im just getting around to posting now!). The color was so gorgeous and intense that I wanted something that would showcase its flavor, but I couldn’t decide what to do with it. I had gotten a cookbook from the library “Purba: Feasts from the East” by Laxmi Parida. It is filled with delicious Oriya recipes. One of the recipes is called poi saga rai. Poi saga is a type of green pictured here, but I am substituting for the mustard greens. Rai is described as a “moderately spicy and slightly moist entree”. I worried that it may be a bit bitter as mustard greens sometimes are, but it wasn’t at all. It was quite mellow and this was a very tasty dish. Unfortunately they did not retain their purple color after cooking, however, the color did transfer to the potatoes!

Here is what I did:

this photo doesn't do it justice

  • 1 bunch of purple mustard greens
  • 2 potatoes
  • salt

Sorisa masala:

  • 2 pods garlic
  • 1cm ginger
  • 1tsp mustard seeds
  • 1tsp cumin powder
  • 1/2 tsp red chili powder
  • pinch of turmeric

Rasuna(garlic) baghar:

  • 1-2 pods garlic, crushed
  • 1tsp mustard seeds

For the masala, crush together ginger and garlic and mustard and then mix in the other ingredients to form a paste using little water if necessary. Separate the stems from the leaves and finely chop the stems. Roughly chop the leaves. Peel and dice the potato and put into a pan with enough water to just cover them. Add the stems and the sorisa masala and salt. Bring to a boil. When the potatoes are almost cooked, add in the green leaves. If there is excess water in the pan, turn up the heat to evaporate it.

Heat a small bit of oil or ghee  and add in the crushed garlic and the mustard seeds until they pop. Pour this seasoning/baghar  slowly over the potatoes/greens. Garnish with grated coconut(optional).

I am sending this to Aipi’s Bookmarked Recipes

And Only Greens by Sara and Pari.

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