Methi Bataka
Boiled potatoes tempered with cumin and fenugreek seeds, cooked along with fenugreek leaves mild spices!
Servings: 3
Ingredients
- 3 Medium Sized Boiled Potatoes - cubed
- 1 cup Fenugreek Leaves - washed and shopped
- 2 tbsp Peanut Oil any oil with high smoke point would work
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek Seeds
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Chopped Green Chilis
- 1 tsp Grated Ginger
- 1 tsp Cumin Coriander Powder dhana jiru
- 1½ tsp Salt
- 1 pinch Asafetida
Instructions
- Clean, wash, drain and chop fresh fenugreek leaves. Keep it aside.
- Boil 3 potatoes. Once cooled down, remove the skin, and cut them in medium sized cubes. Keep them aside.
- In a pan heat 2 tbsp of peanut oil. Add cumin seeds and fenugreek seeds. Once fregrant and changes color to light brown, add pinch of asafetida.
- Add cubed boiled potatoes to the tempered seeds. Add red chili powder, turmeric powder, cumin coriander powder, salt, chopped green chilis and grated ginger. Mix everything well, making sure the potato cubes do not break.
- Let it cook for couple of minutes and add washed, chopped fenugreek leaves. Mix it well and let it cook for another two minutes.
- Serve it hot with phulka rotis, spicy mango pickle and chhash (butter milk)! It goes well with Gujarati dal and simple steamed rice as well!
