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This is a versatile curry and has strong influence of Maharashtra cooking into it. My maternal grand parents were from Bombay and my grandmother used to make this often when we visited her. Without surprises, this is one of my favorite dishes to have with rice and I used to relish it when ever my mother prepared it. A note of caution is since this has Methi(Fenugreek)  seeds, use only the specified quantity as more methi seeds makes the dish bitter.This is one of my contributions to Herb Mania Fenugreek Event held here at RedChillies

  • Ingredients
  • 1 medium raw mango
  • 1 small bitter gourd (bitter melon/karela) optional
  • 1 tsp methi seeds
  • 2 tsp urad daal
  • ¾ cup shredded coconut
  • 3-4 red chillies 

Seasoning: 

  • Curry leaves
  • 1 tsp mustard seeds
  • Jaggery for taste
  • ½ tsp urad daal
  • 2 red chillies cut into inch
  • Asafetida
  • Salt to taste

udidmethi 019

Method:

  • Reel the raw mango and cut into chunks. If using the bitter gourd scrape it and then cut it into chunks as well.
  • Boil water and cook the cut raw mango and bitter gourd. Retain the water.
  • Heat a teaspoon of oil in a small pan and add the red chillies and mix until it turns crisp. Keep aside.
  • In the same pan heat 1 tsp of oil and separately roast the urad daal and methi seeds. Keep aside and allow to cool.
  • Grind the roasted red chillies along with urad daal, methi, coconut and water, to a smooth paste.
  • Add this ground paste to the boiled vegetables along with the water. Add salt and little jaggery for taste.
  • Make a tadka(seasoning) of mustard seeds, curry leaves, asafetida, red chillies, urad daal and add it to the boiled mixture.

 

This pairs well with rice and also with rotis/chapathis.

 

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