Soya Methi Aalu

This dry vegetable was and is my favorite. Typically made in the winter season, this sabzi stands out by its simplicity and burst of flavors. Methi aalu is popular in western U.P. and Delhi region, but soya methi aalu is a delicacy of Eastern U.P. and Bihar. 

Small new crop potatoes along with Dill and Fenugreek leaves are kind of shallow fried for an awesome burst of flavor and trust me, it tastes awesome with hot steamed rice and toor dal!

In Eastern U.P., new potato is usually cooked after just rubbing in water, or skin is not removed of red potato which gives it both texture and flavor. Here in U.S. small red potatoes and both fenugreek and dill leaves are available all seasons and I frequently make dill aalu or methi aalu or soya methi aalu!

Ingredients:

1. Small red potatoes-6-7
2. Chopped Dill leaves- 1/2 cup  
3. Chopped methi  leaves-1/ cup
4. Turmeric powder-1 tsp.
5. Salt
   
6. Mustard oil-3 tbsp.
7. Garlic-3-4 chopped
8. Green chilies-4-5 chopped

Procedure:

• Wash and cut potatoes, slices should not be very thin.
• Heat mustard oil in a kadai and when smoky, add chopped garlic.
• When garlic turns light brown, add cut chilies,turmeric powder and also add potatoes.
• Also add chopped green vegetables and salt.   
• Cover and cook .
• When potato is soft, open the lid and keep cooking on low flame till everything looks crispy.
• Serve with chapati, dal and chawal.
• It tastes good with puris too.