Thursday, January 12, 2006
Methi Bhaji With Prawns & Potatoes
This is one amongst my favourite dishes. I learnt this from my mother. She makes this with the young fenugreek leaves grown on sand. But the young fenugreek leaves are not available here in the US, so I settle down with the mature ones. The prawns/ shrimps add more flavour to the dish. However, if you are a vegetarian, you could skip the prawns. It tastes good without it too. During summer, I grow my own methi bhaji & they are usually ready within a week. All you got to do is fill a plate made of plastic or mud (2 to 3 inches deep) with sand (sea-side sand). Soak fenugreek seeds overnight. Next morning, throw the water & spread the seeds on the sand. Cover the seeds with some more sand & water them daily. Within a week you will have young tender fenugreek leaves ready to cook. Just discard the roots & you could use the leaves & stem to cook. These are more tastier than the mature ones.
So heres how we make it :
1 bunch fenugreek leaves (methi bhaji)
1 big potato, peeled & chopped into small pieces
2 medium sized onions, thinly sliced
1 cup of prawns or shrimps (optional, incase you are a vegetarian)
2 green chillies, finely chopped
2 tomatoes, finely chopped
1/2 tsp turmeric powder
salt, to taste
If you are using the mature fenugreek bhaji, pick out the leaves, wash well in cool water (you may need 3 to 4 washes to completely remove the sand), then chop & set aside. Incase, you are using the tender young fenugreek bhaji, discard just the roots, wash it well with water to remove all traces of sand & chop them along with the stems. Set aside
Heat oil in a wok/ kadhai. Put in the chopped green chillies & fry them for a few seconds. Put in the sliced onions & saute till they turn transparent. Do not brown the onions, the bhaji won't taste good. Next add the turmeric powder & saute for a minute. Put in the fenugreek leaves, potatoes & tomatoes, salt & mix well. Cover the vessel & keep on low flame till the bhaji is cooked. Lastly, add in the prawns/ shrimps. Mix well. Cover & cook again till done. Serve hot with chapatis or steamed rice. I like this bhaji more with chapatis.