Fig. 1. Aloo methi
I love methi. No fresh methi here. Had some frozen methi chunks in my freezer that I needed to use up. Also wanted to make something that has heeng. My old heeng (ordinary store bought) was nothing compared to the heeng I was recently gifted by some family. Hmmm.. strong fragrance! I disagree with those who think heeng stinks. Ok, it's not great to smell.. but it's the distinct smell of seasoning! Seasoning isn't seasoning till heeng seasons the seasoning. (Goodness.. this is why people will soon be telling me not to blog!!) Anyway, this is my entry for Think Spice - Heeng, at Kharas Mithas which is part of the Think Spice event series started by Sunita Bhuyan.
Here's some info about Heeng on Wikipedia and about Methi on wikipedia. Do you like to read up about food? I do! I would like to read up about anything if given enough time. :)
Actually I'm sure there are more elaborate recipes out there which use heeng. But this is a start. This recipe is my Mom's. Don't know where she got it from. When I just started out cooking on my own, she had gifted me a nice diary where she had written up a pretty decent number of her recipes for me to take along with me. :) So this was one of the first recipes I tried on my own, written in her own hand. And I still always read it from the same book in her writing! :) Comes right every time!
Potatoes, cooked, peeled and chopped ~ 2 medium
Methi (fenugreek leaves) ~ 3 frozen blocks (must be roughly 1 cup after defrosting)
Onion, finely chopped ~ 1 medium
Oil ~ 1 tablespoon
Rai (mustard seeeds) ~ 1/2 teaspoon
Jeera (cumin seeds) ~ 1/2 teaspoon
Heeng (asafoetida) ~ pinch
Haldi (turmeric) powder ~ 1/2 teaspoon
Green chillies ~ 1 or to taste
Salt to taste
1) Season rai, then jeera, then heeng in oil.
2) Add finely chopped onion. Saute till translucent. Add haldi.
3) Add methi and fry till slightly oily.
4) Add salt and chopped green chillies.
5) Add chopped, cooked potatoes and salt for potatoes.
6) Add very little water as per your preference (if you want slight moistness). Mix and cook.
Combination: I like to serve this with the simplest possible dal and rice or rotis.The flavour of methi gets overpowered by stronger accompaniments.