methiya athanu or keri methi nu athanu | the Gujrati fenugreek and raw mango pickle

I love methi (fenugreek) in almost every form and have grown many varieties of methi in my garden. While the methi greens make delicious methi parathas and alu methi ki subzi apart from many more winter favourites, it is the methi seeds that come to rescue in summers.

The methi ki launji is a very popular UP (Marwadi to be precise) dish that is served like a relish. I was really glad to have discovered a methi and raw mango pickle a few years ago when a client of mine asked me one day if she can eat methi nu athanu while on her diet regime. When I asked about it she told me details and promised me to share the recipe, thankfully she used to write a food blog too back then.

Of course she was allowed to eat this pickle and even I found myself hooked to this unusual pickle very soon. I have been meaning to share the recipe of Mehtiya athanu since then but I make very small batches of pickle and this one gets over really fast somehow.

You would know how it gets over so fast when you make this methi seeds and raw mango pickle too. I have been eating it even with idlis and plain rotis and dal chawal, practically everything I mean.

Methi keri nu athanu is actually a genius recipe from Gujrat that neutralizes the bitterness of methi seeds with the tartness of raw mangoes and the methi seeds swell up with the juices exuded by the mangoes, beautifully complementing each other.

This recipe is adapted from a client of mine as I mentioned. You can see the original recipe here.

ingredients 

200 gm firm raw mangoes
200 gm methi (fenugreek) seeds
5-10 gm (1-2 tsp) red chilli powder according to taste
25 -30 gm salt (scant 2 tbsp)
5 gm or 1 heaped tsp turmeric powder
a generous pinch of hing (asafoetida)
3/4 cup mustard oil and a little more if required

procedure 

Grind the methi seeds coarsely.

Chop the green mangoes in small bits with skin, discarding the stone.

Mix the coarse methi powder with chilli, turmeric and salt. 

Heat the mustard oil with hing and pour it over the spice mix. Let it cool.

Mix the chopped raw mangoes with the oil and spice mix, stir to mix and bottle. The pickle is ready after 2 days and it keeps well for the whole year.

Just take care to keep it lightly covered with a layer of mustard oil, pouring a little more over the top if required.

Do let me know whenever you make this methi keri nu athanu. I suggest you make just with 2 raw mangoes just like I did and start enjoying it asap. Making a larger batch can take time so make sure the quick small batch keeps you company.

sookhe alu | a slow cooked potato stir fry with everyday curry powder

Potato is the most underused vegetable in my kitchen even though the husband is very fond of potatoes. In winters the new potatoes make great alu paratha but we don't eat potatoes in summer at all. Some alu parval ki bhujia is made sometimes but apart from that there is no potato on our summer menu.

This recipe of sookhe alu becomes an exception sometimes and we both enjoy having it with a relaxed weekend brunch. Our weekend brunches are invariably relaxed and simple meals, something  weboth like.

This sookhe alu was made a few weeks ago when I noticed I had not used the potatoes that I had grown in my garden. This recipe became the excuse to eat the home grown potatoes. I remembered my research guide Dr. Maya Goyle a lot when I was cooking it. Her step daughters in Denmark used to love this and call this as brown potatoes because of the brown masala used. The brown masala is nothing else but the everyday curry powder that has prominent notes of coriander, tejpatta and cumin with mild heat of black pepper. With a tart hint of amchoor and aromatic kasoori methi this sookhe alu becomes a treat for the senses. 

Incidentally, I always end up making this sookhe alu whenever I grind thee masala mix of my everyday curry powder. The aroma of this freshly milled spice blend always reminds me of this dry stir fry and I give in to the indomitable pleasure of potatoes.

I think sooke alu made with boiled and cooled potatoes is a genius recipe and I can't take credit at all. It is the recipe I learnt from Dr. Maya Goyle and its taste still connects me with her, now that she is no more in this world.

ingredients 
(2 large servings or 4 regular servings)

400 gm potatoes (boiled with skin and cooled, preferably refrigerated for a day)
handful of kasoori methi
(the best you can find, else skip this. Do not substitute with fresh methi leaves)
2 tbsp everyday curry powder 
1/2 tsp amchoor powder 
1/2 tsp red chilli powder (or to taste)
1/2 tsp turmeric powder
1 tbsp mustard oil
1/2 tsp whole cumin seeds 
salt to taste

procedure

Peel and cube the potatoes.

Heat oil in a pan and throw in the cumin seeds, let them splutter and get aromatic.

Tip the cubed potatoes with salt and turmeric powder and stir fry on medium heat till they turn golden brown. The slower this step is the better the potatoes taste. So take your time, make this sookhe alu when you are doing something else too in the kitchen.

Add the curry powder and red chilli powder once the potatoes looks adequately browned and fry some more till the masala becomes aromatic, sprinkle amchoor powder, mix well and it's ready.

Serve with paratha and pickle or eat as a snack. Trust me this sookhe alu mostly becomes the appetizer in my household.

Here you see the sookhe alu with pyaz ka paratha and a Gujrati pickle called Methiya athanu. I will post the recipe of Methiya athanu soon.

The slow cooked potatoes with this spice blend becomes magical if you trust me. There is no onion garlic in this recipe and the flavour is absolutely rustic and robust, kasoori methi giving it a slight bitter whiff. This is far better than any French fry of the world, and you don't even need any tomato ketchup with it.

This sookhe alu tastes great even if stuffed in a grilled sandwich. Actually this was the most common grilled sandwich we used to make with evening tea back home.