Venthaya Keerai Kilangu Poriyal

Methi Aloo/Venthaya Keerai Kilangu Poriyal

 

Ingredients:

1 bunch fresh Methi (Vendaya Keerai)
2-3 Potatoes
1 onion, finely chopped
1 medium Tomato finely chopped.
3 garlic cloves, finely chopped
¼ tsp turmeric
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp mustard seed
½ tsp urad dal
Salt to taste
1-2 tbsp olive oil

Cook the potatoes with a little salt and 2-3 cups of water. Once done, cut into bite size pieces.

Heat oil in a pan, add mustard seeds and let it splutter. Then add urad dal, onion and garlic and fry onion turns translucent. Add chopped Tomato. Add turmeric, red chilli powder, cumin powder and salt to taste and cook covered until the tomato is slightly mashed. Add salt to taste.

Now add Methi Leaves and Potato. Cook until the methi leaves are done(remember this is a dry poriyal and there is no need to add water. Add very little water only if the poriyal  starts sticking to the pan.)

Remove from heat and enjoy the hot Venthaya Keerai Kilangu Poriyal