Recipe can be found @ Zesty South Indian Kitchen
What you need
Potato: 2 no
Tomato: 2 no
Methi leaves: 1 bunch
Salt: ½ teaspoon or to taste
Sugar; a pinch
Red chili powder: ¼ teaspoon
Cumin seeds: ½ teaspoon
Mustard seeds: ½ teaspoon
Onion: 1 ½ cup
Green chili: 1 no
Ginger garlic paste: 1 tablespoon
Turmeric powder: ¼ teaspoon
Curry masala: 1 teaspoon
Olive oil: 1 tablespoon
How I made
In a medium sauce pan add 2 cups of water and chopped potato cook for about 20 minutes or until they are done not mushy.Set aside.
In a skillet heat oil and add mustard seeds and cumin seeds when they starts to popping add chopped onion and green chili fry for about 7 minutes or until onion become translucent and change the color. To this add ginger garlic paste and fry for about a minute to remove the raw smell.
To this add chopped tomato and cook for about 3 minutes or until they become soft. To this add potato, methi (Fenugreek) leaves, curry masala, chili powder, turmeric powder, salt and pinch of sugar and cook for 10 minutes and switch off the flame.Enjoy with chapathi or any other bread.
Preparation time: 40 minutes
Yield: 4 serving
Verdict: Bitterness of fenugreek leaves is masked with potato
Will you make it again: Yes I will