Aloo Methi

Description of Fenugreek/Methi Leaves

Fenugreek,commonly known as methi seeds,gives a tangy flavour to the dishes it is
used in.Fenugreek is grown throughout South Asia.It has a distinct taste and smell.
It is native to the Middle East.It is a leguminous plant belonging to the pea family.
It produces long,slender,curved pods,which contain oblong,flattened and brownish
seeds.The seeds,which have a slightly bitter taste are roasted and ground,then used
to flavour curries.The fresh leaves have a strong smell and they are used,either fresh
or dried,in Arab countries,Turkey and India.

In India,fenugreek/methi/vendaya keerai  mainly grows in Rajasthan,Gujarat,
Uttar Pradesh and Tamil Nadu.

Fenugreek leaves and seeds are nature’s gift to mankind.This wonder herb
 is rich in minerals like Potassium,Calcium and Iron.The leaves have good

dietary fiber and are abundant in Vitamin C and Vitamin K.One hundred
grams of fenugreek leaves comprise only 49 calories and our body easily
assimilates it.

Recipe For Aloo Methi :

Ingredients:
Potatoes - 6 (Medium)
Methi Leaves/Vendaya Keerai- 1 Bunch
Onion -1 (Large)
Ginger-garlic paste - 1 tsp.
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 2 tsp.
Garam Masala - 1/2 tsp.
Salt - To Taste
Oil - 2 tbsp.


Tempering Ingredients:
Mustard Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Urad Dhal - 1/2 tsp.
Curry Leaves - Few


Method:

Peel the skin off the potatoes and wash it nicely.

Chop into medium pieces and set it aside.

Remove the leaves from the methi/ vendaya keerai and wash it
thoroughly (3 to 4 times) to remove any dirt.

Chop into small pieces and keep it aside.

Chop the onion finely.

Heat a pan with some oil and season with mustard seeds and
let it splutter.

Then add cumin seeds,urad dhal and curry leaves and fry for
2 seconds.

Add chopped onion and a pinch of salt and saute till the onions
are carmalized.

Add ginger-garlic paste and fry till the raw smell leaves.

Now add the chopped potatoes,turmeric powder,red chilli
powder,salt and enough water.

Cover and cook till the moisture evaporates completely.

Add garam masala and let it cook for another 2 to 3 mins.

Before removing from the fire,check for the seasoning.

Yummy and delicious aloo methi is ready to be served.

Serve it with plain rice or curd rice.


Health Benefits Of Fenugreek Leaves :

1.The fenugreek seeds help relieve sore throat,throat pain,tonsillitis,dyspnoea
(breathlessness) and cough.

2.They also relieve hyper-acidity and burning sensation in the stomach.

3.The action of fenugreek is significant because all cough medication causes
 irritation in the stomach,whereas fenugreek relieves cough without this
undesirable side effect.

4.A luke warm decoction of fenugreek seeds taken with honey helps settle a cough
 and increases urination.

5.The chemical composition of the seed shows it is rich in protein and amino acids.
That is why fenugreek powder is an established remedy for dandruff. It also tones
the hair,making it silky and shiny.

6.It is a digestive aid and it is also used in diabetes in conjunction with insulin.
It lowers blood sugar.

7.Anemic patients can consume fenugreek leaves regularly as they are a rich source
of iron.

8.Fenugreek leaves paste applied on palms and soles alleviates burning sensation.

9.A cup of fenugreek leaves decoction added to honey and a teaspoon of ginger powder
clears the phlegm and cures cough.

10. Fenugreek leaves paste applied on swellings,sprains and burns heals them effectively.

11.Fenugreek leaves consumed regularly tones your respiratory system,nervous system,
reproductive system and neuromuscular system.

12.Fenugreek leaf powder significantly increases the antioxidant system in diabetics.


Note : Fenugreek leaves add flavor and zest to your cooking.You can
add the methi/fenugreek leaves to any kind of cooking that involves dal,
vegetable,rice or atta (chapathi flour).Ensure that the leaves are washed
well before cooking.