Methi Thoran

Methi thoran is a kerala recipe rich in iron. Adding potatoes to

this recipe reduces the bitterness from methi and makes it more enjoyable to your taste buds. I got this recipe from a school friend Sreeja who is from Kerala and shared this recipe which she had got from her MIL. We had a school reunion after 28 yrs and happen to meet my childhood friends. We now discuss so much about all the memories and new recipes each one does on a daily basis but is new for the other. This reminds me of how my mom in Kalpakkam shared their recipes each other and now continues with me, even though not in person thanks to the messaging apps.....

Preparation Time :25 mins |Cooking Time : 10 mins | Serves: 4

Ingredients:

Methi leaves/ Vendaya keerai - 2 bunches

Potato - 2 medium size

Garlic - 2 tbsp finely chopped

Ginger - 1tbsp finely chopped

Shallots or onion - 1 small copped

Red chili - 2 to 3

Turmeric - 1/4 tsp

Coconut - grated 1/2 cup

Salt to taste

Oil

Method:

• Clean the methi and chop finely and soak in water to get the mud out. Rinse 2 to 3 times and drain.

• Chop the potatoes, onions, garlic and ginger.

• In a wide pan add little oil and fry the garlic and ginger.

• Add red chili and onions, turmeric and saute.

• Add the potatoes, salt and fry them until cooked.

• Now add the cleaned methi and cook until the water evaporates. 

• Add the grated coconut and switch off. Transfer immediately to another dish to retain its color.

• Serve them with hot rice and ghee or as an accompaniment to rice and kara  kozhambu.

Note:

1. You could temper with mustard and urad as a first step before adding ginger and garlic.

2. Make use of the methi on the same day to retain its color and freshness.

3. In India I haven't seen big bunches of methi, so you may need a lot more.