Meena's Taste Mantra

Arbi Methi | Gaderi Methi - An Uttrakhand specialty made with Colocasia and Fenugreek Leaves blended in Indian Spices

We used to relish Alu Methi till we realised even Arbi and Methi combination tastes awesome. This Arbi Methi dish is thanks to my MBA classmate who is from Uttrakhand. She used to make this lovely sabzi.

The original sabzi calls for Mustard Oil to be used as that is the highlight but since we do not use Mustard Oil, we tried this recipe with regular cooking oil and loved the taste! We all love Methi in every form so Amma was very eager to try this recipe. Appa loves this unique combination. This is one easy to make sabzi and is sure to be loved by all.

INGREDIENTS

250 gms Chembu | Arbi | Taro | Colocasia, boiled and peeled
200 gms Methi | Fenugreek Leaves, washed well, dried and finely chopped
2 Tomatoes, finely chopped
1 tblsp Oil
A pinch Hing | Asafoetida Powder
1/2 tsp Haldi | Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain | Carom Seeds
1/2 tsp Dhania | Coriander Powder
1/2 tsp Saunf | Fennel Powder
1 Green Chilli, finely chopped
To taste Salt
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

Cut arbi into bite size pieces, about 1 " in size.
In a non stick kadhai heat oil and add ajwain, hing, green chilli, haldi, saunf powder, red chilli powder and dhania powder. Saute for a minute till it becomes fragrant.
Add chopped arbi and toss well so that all the spices get evenly coated on the arbi.
Add chopped tomatoes and mix well. Cook for a minute or till tomato becomes a bit soft.
Add chopped methi leaves and salt. Toss well. Cover cook for 3 to 4 minutes. Occasionally check to ensure the sabzi is done.
Switch off the gas and transfer to a serving bowl.
Garnish with chopped dhania leaves.
Serve hot.

We relished Arbi Methi Sabzi with Pulka Roti. For those who love mustard oil, please do try this recipe with it. Arbi Methi is a great Side Dish that can be relished with Roti | Paratha | Puri | Curd Rice.

We have used:
1. Borges Olive Oil Light
2. LG Hing Powder
3. Tata Salt Lite
4, Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.