Category Archives: methi

Chick Pea and Brinjal with tumeric and methi leaves

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This recipe relies pretty heavily on you having some fresh Turmeric Root. Though turmeric root is the source of the more common dried turmeric powder, it has a subtly different flavour. Turmeric root should is best grated on a ceramic ginger grater, just before you need to add it to the dish – it oxidises very quickly and then the bright orange turns a rusty brown.

The act of grating turmeric root is also recommended for anyone who wishes to go to an X-Files themed fancy dress party as The Cancer Man. It is incredibly staining, and even if you immediately wash your hands your finger tips will be left with an orange tinge reminiscent of a 2 pack a day habit for a day or so. It is quite a cheerful colour actually and will serve as a happy remembrance of a lovely meal even as you sit the next day in yet another interminable business meeting getting a numb arse, and an earache from all the corporate nonspeak.

Ingredients:

  • a small onion, thinly sliced
  • 2 baby brinjal (aubergine), cut into thin wedges. It is best not to cut the brinjal until just before you need it, as the cut flesh quickly oxidises and turns brown.
  • 1 cup of cooked chick peas
  • 1 small tomato, chopped
  • 2 teaspoons of cumin seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of dried black peppercorns
  • 1/4 teaspoon of fennel seeds
  • 3 cardamom (seed) pods
  • 1 clove of garlic, chopped
  • 6-7cm (approx) long turmeric root, grated
  • 1 cm (approx) of ginger root, grated
  • tablespoon of light miso paste (or similar vegetable stock source)
  • 1 cup (approx) of methi leaves
  • (up to) 1 cup of water
  • vegetable oil

Zee making:

  • de-pod the cardamom seeds from the pods, and then dry roast together with all the other dried spice seeds for 5-10 minutes. Then grind to a course powder in a mortar and pestle.
  • saute the spices, together with the onion
  • add the chickpeas, tomatoes, miso paste, garlic, grated ginger and water and simmer for ten minutes on a low flame
  • add the brinjal and the grated turmeric root continue to simmer for a minute or two. The brinjal should best be still a little crunchy. Simmer longer however if that is not to your taste.
  • stir through the methi leaves and serve

* Image of turmeric root sourced gratefully from www.food-info.net

Methi Shaak Potato

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Yesterday afternoon was clear and brisk. Ideal weather for slipping the iPod into the top pocket and donning the thickly knitted Moroccan skullcap hat that keeps The VegHead’s VegHead warm. Fortified by an earful of Michael Franti it is a ten mile or so cycle to the Indian grocery store. Driving to a place is travel, cycling is immersion. It also allows The VegHead to indulge in a wider range of food shopping choices while keeping the emissions down (notwithstanding the potential food miles of the purchased produce).

Methi leaves are one of those staples of Indian cooking that you would go to your grave ignorant of if you draw your view of the foodstuffs of the world from the shelves of the average big-chain supermarket. They are the leaves of the Fenugreek plant, the same plant that gives us the dried fenugreek spice (which is the ground, dried seeds). If you’ve ever been served a dish in an Indian restaurant that has spinach leaves in it, it probably is really meant to have methi leaves in it instead. Spinach is the Westernised version.

This Methi Potato dish has been adapted by SheWhoMustBeFed from a Shaak Potato recipe, which came into our kitchen from dour, plain, paperback sized Indian recipe book called “The Vegetarian Curry”.

Needing…

  • 3 medium potatoes, cut into thick “chip” shapes
  • 1 cup of methi leaves
  • 1 teaspoon of black mustard seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of salt
  • 1 teaspoon of turmeric powder (or if available, about 4cms of grated fresh turmeric root)
  • 1 teaspoon of chilli powder
  • 1 teaspoon of ground coriander
  • 1 teaspoon of palm sugar
  • vegetable oil for frying
  • handful of chopped coriander leaves to garnish

Doing…

  • In a large pan (The VegHead uses the trusty wok) lightly saute the mustard and cumin seeds until they pop
  • Add everything else save the methi and fresh coriander. Add extra oil if needed. Fry until the potatoes are cooked, stirring to ensure even cooking and coating with the spice mix
  • Just before serving, add the methi leaves and stir through
  • On serving; garnish with the coriander leaves