These leaves aid in digestive disorders and even lower cholesterol and triglycerides according to research. The seeds of the plant or methi seeds are used abundantly in my kitchen because I believe they have healing properties for many ailments. I love my greens no matter what they are---Kerala Red Spinach, Kale, Green Spinach or Collards. For over 70 years the animated cartoon character Popeye the sailorman has said many times over “I’m strong ‘cause I eats me spinach”. At least that is how I convinced my daughters to eat their spinach:)
Aloo/ Potato-1 cooked half way through in a microwave, skinned and cubed
Methi leaves- 1 bunch, washed, separated from the stems.
Palak/Spinach- 2 bunches, washed well, chopped up
Haldi powder-1/2 tspn
Garlic- ½ tspn
Ginger- 1 tspn
Asafoetida- ½ tspn
Chilli powder- ½ tspn
Green chillies- 2 chopped
Onions- 1 chopped fine.
Kasuri Methi(Dried Methi leaves)- 1 tspn
Salt and Oil to taste.
- Place a deep skillet or wok on the fire and pour about 2 Tblspn oil.
- Add chopped onions and green chillies and sauté well.
- Add the Potato cubes and season with asafoetida, Kasuri methi, haldi, chilli powder, garlic, ginger and salt.
- Add the fresh methi and spinach leaves and a little oil.
- There is no need for additional liquid, since the Spinach or Palak will release water and cook the vegetables.
- Stir fry on low fire until all the liquid has evaporated.
- Add oil when necessary. The simple sabzi is ready to be served with rotis.
This one is an entry for the Food Palette Green on Torviewtoronto's site.