Friday, July 16, 2010

Methi/Fenu greek leaves Rice

I had some methi leaves with me and did not want to make the usual methi parathas(that I always make). I thought I"ll use the internet to search recipes for methi pulao or methi rice and I land up with so many recipes and each one is different. WOW, that speaks volumes on how tasty and flavored this dish could be. Not to mention, the different varieties in cooking it. Finally, I closed my browser and decided that I would be trying my own recipe because I did not have some ingrdients from some recipes or some other. Here is my recipe.Trust me, this is a very simple recipe. No roasted powders and no grinding. It is a fast fix recipe. Pack it in your lunch box and you are good for lunch. Or have it for dinner too. The smell of methi leaves as you cook the dish will fill your kitchen.

Here's what you will need:

Cooked rice - about 2 cups
1 small bunch of methi leaves, washed well and chopped
1 small onion, chopped finely
1 medium tomato, chopped
Cooking oil - 3-4 tablespoons(this is not a super healthy dish - the flavor comes from the excess oil used for methi leaves)
1/2 spoon mustard seeds
a few curry leaves
Lemon juice for garnish
Salt to taste

In a skillet/pan, heat all of the oil and once hot, add mustard seeds,asofoetida and curry leaves. Now add onions. Allow them to get cooked for 3-4 minutes;follow by tomatoes. After a couple of minutes, add the chopped fenugreek leaves and mix well. Allow it to cook till it wilts. This will take just a minute. Now, add salt and turn off the stove. Add the cooked rice and lemon juice and mix well. Serve hot or warm.. This can be eaten with pickle/yoghurt.

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