Preparation Time: 15 minutes
Servings: 2
Ingredients:
- 1 Bunch of Methi/ Fenugreek leaves
- 2 medium sized potatoes – peeled and cut into tiny cubes
- 1 large sized onion
- 2 tablespoon oil
- 4-5 garlic petals – peeled
- 1-2 green chilies
- 1 tablespoon haldi/turmeric powder
- 1 large sized tomato, chopped
- 1/2 cup grated coconut
- Salt to taste
Method:
- Pick the leaves of Methi, clean rinse and chop them up .Keep aside.
- Peel the potatoes and cut them into small cubes and keep soaked in water.
- Add oil to a heavy bottom cooking vessel/kadai, when the oil gets heated up add the ingredients listed under tempering.
- Keeping the heat at low, add garlic and onion fry for a minute.
- Once the garlic turns light brown, make sure the oil is not too hot and add the green chillies and turmeric powder.
- Now add the thin slices of potato cubes and cook until tender.
- Follow this by chopped Methi.
- Cook for another 8-10 minutes.
- Add the grated coconut and salt to taste. Mix well. Leave for another 2 minutes.
- Serve hot along with hot rotis/chawal.
PS: The trick here is to not close the lid on the pan while it cooks.
