Methi aloo & soyabeen sabzi

 

The warmth of the winter sun has made it's way for the cumbersome heat of these days. Being born and brought up in a tropical city, the idea of combating prickly summers doesn't bother me much. But the ageing bones demand some sort of luxury, which seems to be absconding completely. After allmost a decade into employment this isn't too much to ask for, I guess. 

Humans and especially Bengalis are known for their adornment of nostalgia. Cosy winter is the current heartthrob of all adda sessions. To relive those moments in a  nutshell lets cook something seasonal. Oops, I meant the last vestige of seasonal bounty. Here it is:

1. A fat bunch of Methi or Fenugreek leaves to be washed and cleaned. Separate the leaves from the stalk. Chop roughly. Keep aside.

2. Soak 1/2 cup soya chunks into hot water for 4 mins, allowing them to soften.

3. Chop up the following as finely as possible: 1 medium size potato (peeled and cubed) + 1 medium red onion + 3 fat cloves of garlic + 3 green chillies + 1 medium tomato+ 1" ginger (peeled).

4. Heat 1 tbsp of vegetable oil in a pan. Once warm add in the softened chunks with a sprinkling of chilli powder and toss. The colour will change to that of nutty butter. Take it off the heat.

5. Into the same pan add in 1.5tbsp of vegetable oil. Into the medium warm oil add the following: 2 dry red chillies, broken + 1/2 tsp hing or asafoetida + chopped garlic and green chillies. Toss till fragrant. Be vigilant and avoid burning them. 

6. Add in the onions and fry them with a pinch of salt, till translucent. Throw the potatoes into the pan  with 1/4tsp tutmeric powder or paste. Toss to combine. Once combined well, add in 1/4 cup water and clamp on the lid. Reduce the flame to low-medium and allow the potatoes to get cooked about 6-8 mins.

7. As the potatoes are about to soften, time for the tomatoes to enter the pan. Followed by 1tsp each of coriander+cumin powder and mix well. Sprinkling some water at this stage helps. Cook till the raw smell disappears. The soya chunks shall be bunged into the pan once again now. And toss.

8. Add in the methi leaves now, and toss again to mix. Adjust salt. Add in about 1/2 tsp sugar and 1.5tsp lime juice. Mix again till it soothes ur tatsebuds.

9. The consistency of the end product will depend on your likings. I prefer it semi dry, pairs well with chapatis. Finish the dish with 1tbsp mustard oil spooned on top.

And that's that. In case if you are wondering why would anyone want to type out another methi soya & aloo recipe when there are plenty available on the net:  Well life isn't a bed of roses & necessties make a comback with the drop of a hat.So, consider this a reminder of humility. Some essential points that you and I should remember, since time is never enough for both:

A. It's a good advice to store some boiled potatoes in your fridge. Reduces the cooking time when in hurry.

B. In case you want to feed a crowd, or means are limited, add in more veggies to it. 

C. If like me, food wastage is considered a crime, store the stalks. Use them for making vegetable stock or chop them in long pieces and fry them with loads of garlic, nigella seeds and dry red chillies in vegetable oil with salt to taste. Tasts superb with piping hot rice.

I need to scout for more of such easy and essential recipes. So goodbye for noW.

Oh yes!! Keep that smile plastered on your face. Chow!