Aloo Methi/ Potato Fenugreek Dry Curry


A classic combination of potatoes and fresh fenugreek leaves makes this one of the much loved curry by young and old alike. This delectable curry involves cooking potatoes in a mixture of onion, methi leaves along with tomatoes and other spices. Some people use tomatoes while others do not, I prefer using it as it makes the curry moister.

The fragrance and flavor of fresh fenugreek is good enough to make the curry delicious, however I add a coarse powder of fennel and coriander and make it even more appetizing.

Use fresh methi leaves instead of the frozen ones as it gives a big flavor boost to this dish. This curry tastes delicious with hot rotis/chapathis/phulkas.

Serves: 3-4 people

Ingredients:

  • 2-3 medium potatoes
  • 1 small onion (chopped )
  • 2 medium ripe tomatoes (chopped)
  • 2 cups of fresh methi/fenugreek leaves (stems removed)
  • A pinch or two turmeric powder
  • 1 tsp red chilli powder (optional)
  • ½ Tbsp grated ginger
  • 2-3 green chillies
  • 1 tsp mustard seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander seeds/dhaniya
  • 1 tsp cumin seeds
  • Oil
  • Salt to taste

Method:

  • Peel the potato and dice it into small cubes. Boil the potato separately in sufficient amount of water along with little salt. Make sure that the potato is not completely cooked.
  • Powder the fennel seeds and coriander seeds together coarsely.
  • Clean the fenugreek leaves and chop it finely. Make sure the stems are removed.
  • Take a heavy bottom pan; add about 2 Tbsp of oil. Add mustard seeds, cumin seeds and let it splutter.
  • Add the grated ginger diced onions and sauté until it turns transparent. Add the chopped fenugreek leaves and stir until it is almost cooked.
  • After the chopped tomatoes, salt, turmeric, and green chillies and mix well.
  • After the tomato is slightly cooked, add the cooked potato to this and mix well.
  • Add the coriander fennel powder, salt and oil if necessary and make sure the potato is completely coated. Stir until potato is cooked.
  • Serve hot along with roti or hot daal/yogurt rice.

Baingan Masala/ Eggplant Dry Curry


Brinjal is a frequently used vegetable in our house maybe after okra, potato, tindora.Another plus is that it is available in the Indian stores throughout the year and so I cook with it often. 

Baingan Masala is one dish I learnt few months ago and I have tried it many times since.  There are so many variations of this classic dish; some are prepared with the typical north Indian flavor, others use many spices stuff  it in the brinjal and make it the  bharwan way. Anyway this is my version of Baingan masala which has a touch of Konkani flavor to it. 

Spicy and tangy this curry goes well with rotis/pooris and daal rice. On days when I am pressed for time, I make this curry along with a kachumber (salad) and plain rice. I then heat up store bought rotis, and we eat it along with salad and yogurt rice. 

Here are other recipes using brinjal: 

Serves: 3-4

Ingredients:

  • 4-5 medium purple brinjal/eggplant/baingan (similar to these)
  • 1 tsp mustard seeds
  • 4-5 curry leaves
  • 2 medium tomatoes
  • 1 tsp Jaggery for taste (optional)
  • Asafetida/hing a pinch
  • Salt
  • 1 Tbsp Oil

To make the coconut masala

  • 1/2 cup shredded coconut (fresh/frozen)
  • 1 Tbsp coriander seeds/dhaniya
  • 1 Tbsp urad daal
  • 1 Tbsp tamarind paste
  • 3-4 red chillies

Method:

  • Wash the Baingan/brinjal thoroughly and cut into long strips. Place it in a bowl of water to avoid discoloration.
  • Heat a small pan; roast the coriander seeds, urad daal and red chillies in little bit oil until it turns brown.
  • Next make the coconut masala, by grinding the coconut along with the roasted red chillies, urad daal, coriander seeds, tamarind, and water. The masala should be slightly coarse, thick so do not add too much water.
  • In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds, let it splutter and then add the curry leaves, hing.
  • Add the chopped brinjal/baingan, salt and fry until it turns light brown and is cooked.
  • Add the chopped tomatoes
  • Add the coconut paste and cook until the raw smell of coconut is gone. Sprinkle some water in between, so that it does not stick to the bottom. Check for taste and adjust the seasonings if required.
  • Garnish with shopped coriander leaves. Serve hot with rice or rotis. 

Tindora Subzi/ Tendli Upkari/Ivy Gourd Stir Fry

One of the well loved vegetable in our house (just after potatoes) is Ivy Gourd/Tindora. Along with Tindora Rice, Tindora Coconut Curry, this is one dish that I make often when we have Tindora at home.

I keep this very simple by adding only the basic seasonings; no complex curry powders or masala powders etc for this curry. I love it when the flavor of the Tindora shines through and is not masked by complicated ingredients.  Adding onion to this is optional. I add it as onions add moistness to the tindora and also prevents it from sticking to the bottom of the pan while cooking. 

The only time consuming part is the prep work which involves chopping of the Tindora. At times I chop the Tindora the night before while watching TV or while talking to family/ friends. If you can pass off that chore to somebody else like the husband then even better; anything that keeps you off of the long chopping process. 🙂

Serves: 3-4

Ingredients:

  • 250 gms /1/4 kg Tindora/ Kundru/Tendli/Ivy Gourds
  • 1 medium onion chopped
  • 1-2 tsp red chilli powder [substitute with green chillies]
  • ½ tsp turmeric powder
  • 1 tsp mustard seeds
  • 2 tsp urad daal
  • 3-4 curry leaves
  • 1 tsp cumin seeds/jeera
  • Oil
  • A pinch asafetida/hing
  • Salt to taste
  • Chopped coriander leaves (garnish)
  • ¼ cup shredded coconut (optional) 

Method: 

  • Wash the Tindora and remove the tip and the tail end of the vegetable. Chop it into two lengthwise and then further cut them into thin long stips. Note: Some prefer to chop in thin circles and that is fine too.
  • Take a big flat bottom pan; heat about 1 Tbsp of oil. Add mustard seeds and let it splutter.
  • Add the curry leaves, jeera/cumin seeds, asafetida and mix.Add the urad daal and fry until it turns light brown.
  • Add the chopped onions and sauté until it lightly softens. (No need to cook for a long time as it cooks more after the Tindora is added).
  • Add the chopped Tindora/ Ivy gourd and stir until it mixes with the onions and seasoning.
  • Stir in between making sure it does not stick to the bottom.
  • Add salt, turmeric, and red chilli powder and mix well. Sprinkle little water in intervals to avoid sticking to bottom and speeding the cooking process. (Do not add too much water).
  • Add more oil if necessary. Cover with lid and let it cook on simmer, stir in between.
  • Switch off when the Tindora are cooked (has bite to it, but not over cooked)
  • Finally add chopped coriander for garnish and shredded coconut and mix again.
  • Serve hot with rice/rotis.