Potato and Methi Leaves Sukke

Potato and Methi Leaves Sukke (Batate and Methi Palle Sukke in Konkani) is a coconut based dry masala curry made with fenugreek leaves, potato, tur dal, onion and spices, goes well with rice and dhal curry or with chapathi.

The following ingredients are needed to prepare Potato and Methi Leaves Sukke.

Ingredients:-

Methi leaves.     - 2 cup tightly packed
Potato.                - 2
Tur dal.               -1/2 cup
Onion.                 - 2
Grated Coconut.  -1 cup
Dry Red chillies.  -5
Coriander seeds.   -1tbsp
Turmeric powder. -1/4tsp
Tamarind.              - a small piece
Coconut oil.           -2tsp +1/2tsp
Urad dal.                -1tsp
Mustard seeds.       -1tsp
Salt.                        - to taste

Instructions:-

1). Wash and pressure cook tur dal adding required water for 2 whistles or till soft and keep aside.

2). Peel and chop potato into 1/2" cubes. Boil the chopped potato cubes adding sufficient water till soft and keep aside.

3). Peel, wash and roughly chop onion and keep aside.

4). Remove the stems from methi leaves (fenugreek leaves) and wash the leaves in water. Drain water and finely chop the methi leaves and keep aside.

5). In a small pan dry roast coriander seeds till nice aroma comes out on low flame and keep aside.Add 1/2 tsp coconut oil in the same small pan and roast dry red chillies. Grind the dry roasted coriander seeds and roasted red chillies along with grated coconut, turmeric powder and tamarind to a little coarse paste. Keep aside the coarsely ground coconut masala paste.

Method:-

1). Heat 2tsp coconut oil in a wide bottom pan and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well.

2). Add roughly chopped onion and saute well till translucent.

3). Add finely chopped methi leaves (fenugreek leaves) and add very little water into the pan and mix well. Cover and cook the methi leaves on low flame.

4). Add boiled potato pieces into the pan and mix with the cooked methi leaves.

5). Add required salt and sprinkle little water into the pan. Cover and cook for 2 minute on low flame and saute well in between.

6). Add cooked tur dal into the pan and mix with the cooked methi leaves and potato cubes.

7). Add the coarsely ground coconut masala paste into the pan.Mix well and cook on low flame till the water evaporates and the curry becomes dry. Saute in between and switch off the flame.

8). Transfer the Potato Methi leaves Sukke to a serving bowl and serve hot with rice and dhal curry or with chapathi.