ALOO AND METHI SUKKE ( METHIYE BAJJI SUKKE)
My husband and children have always been fond of our Konkani dish Methiye Bajji Sukke. This dish of potatoes and fenugreek (methi) leaves has been a favourite of the family over the years. I learnt this from my mother years ago and still make it from time to time. In
In this dish the bitterness of the fenugreek is balanced by the sweetness of the potatoes. In addition, the pleasant aroma of the cooked methi leaves and potatoes adds to it's appeal as does the coriander seeds in the coconut-based masala.
My husband and children have always been fond of our Konkani dish Methiye Bajji Sukke. This dish of potatoes and fenugreek (methi) leaves has been a favourite of the family over the years. I learnt this from my mother years ago and still make it from time to time. In
In this dish the bitterness of the fenugreek is balanced by the sweetness of the potatoes. In addition, the pleasant aroma of the cooked methi leaves and potatoes adds to it's appeal as does the coriander seeds in the coconut-based masala.
If you have boiled potatoes readily available, this saves time in making this dish.
A "sukke" is a dish which can be had as an accompaniment to the meal with rice as well as with rotis.
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Ingredients:
Wash the methi leaves thoroughly and chop them. Keep aside.
Chop the onions. Keep aside.
In a little oil, roast the red chillies till they become a little crisp. Also separately roast the coriander seeds till you get a good aroma and the colour changes to a golden brown. Keep aside.
Grind together coconut gratings, roasted red chillies, tamarind, and the roasted coriander seeds to a masala of chutney consistency, adding just the required amount of water. Keep aside.
Heat oil in a thick-bottomed kadhai on medium heat
Add the mustard seeds, when it splutters add the chopped onions and fry till they become translucent
Now add the chopped methi leaves and mix well
Cook on medium/low heat by keeping the kadhai covered. Stir from time to time, sprinkling very little water, till the methi leaves are done,
Add the boiled potato cubes and salt
Now add the ground masala and the cooked dal. Mix well and cook for a few minutes more till they are well blended and the excess water evaporates
Serve hot.
A "sukke" is a dish which can be had as an accompaniment to the meal with rice as well as with rotis.
Ingredients:
- Methi, (Fenugreek leaves) chopped, 2 cups
- Boiled Potatoes, medium-sized, cut into cubes, 3
- Mustard Seeds, 1/2 tsp
- Onions, chopped, 2
- Coriander seeds, 1 and 1/2 tsp
- Fresh Coconut Gratings, 1/2 to 3/4 cup
- Red Chillies (Byadgi), 4- 5
- Tamarind, size of a marble
- Cooked Tuar Dal, 1/4 cup
- Oil, 1 tbsp
- Salt, to taste
Wash the methi leaves thoroughly and chop them. Keep aside.
Chop the onions. Keep aside.
In a little oil, roast the red chillies till they become a little crisp. Also separately roast the coriander seeds till you get a good aroma and the colour changes to a golden brown. Keep aside.
Grind together coconut gratings, roasted red chillies, tamarind, and the roasted coriander seeds to a masala of chutney consistency, adding just the required amount of water. Keep aside.
Heat oil in a thick-bottomed kadhai on medium heat
Add the mustard seeds, when it splutters add the chopped onions and fry till they become translucent
Now add the chopped methi leaves and mix well
Cook on medium/low heat by keeping the kadhai covered. Stir from time to time, sprinkling very little water, till the methi leaves are done,
Add the boiled potato cubes and salt
Now add the ground masala and the cooked dal. Mix well and cook for a few minutes more till they are well blended and the excess water evaporates
Serve hot.
Tip: Adding cooked Tuar Dal enhances the taste of this dish
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