We are finally savoring the crisp cold morning of fall season. Yes, so far, the mother nature was so generous to extend the high temperature in our neck of wood. Ok, I can hear you “how lucky..” wait not at all. We experienced an unusual cold summer this year. Do you believe we never had any scorching days this year? All my vegetable plants didn’t thrive well and what else just now my brinjal plant decided to bloom. I am not sure it gonna survive the weather :( I am battling now how to save those purple beauties.
You can have a glimpse of my garden- the slideshow is not great!
Fall is my most favorite season of the year. As the day light starts slowly degrading, the leaves show their vibrant yellow, orange and red color. Not to mention all the produces from pumpkin, squashes, yam, sweet potatoes are abundant in market. I got the sweet potatoes planning to do soup. But I don’t regret doing this dry curry.
Aloo methi is a very classy side dish in Indian cuisine; I replaced the potato with the sweet potato. This dish has all the four taste together. Do you believe four tastes in one dish: bitter, sweet, spicy and tangy! The bitterness of methi leaves is balanced with the natural sweetness of the veggie; the chilli powder and the touch of Amchur powder create a unique dish.
Sweet potato: 2 medium (peeled-cubed)
Fresh methi leaves/fennugreek leaves: approxi 2 cups
Onion: ½ diced
Ginger-garlic: 1 tsp
Cumin: 1 tsp
Chilli powder: 1 tsp
Amchur powder: 1 tsp
Oil: 2 tsp
Salt: as per your taste
Sweet potato: peel, cube into bite size pieces and rinse in cold water
Fresh methi leaves: pluck and rinse in water.
In microwave safe bowl add the sweet potato and enough water to cover the sw. potatoes.
Microwave for 5 minutes, at the last 4 minutes, take out and add ½ tsp salt and keep it back in microwave.
Heat oil in a sauté pan; add the cumin seeds, followed by onion, fry until they turn translucent.
Add the ginger-garlic paste; add the sweet potato, methi leaves and chili powder. Mix gently, adjust the salt and spice level, cook uncovered for 5 to 8 minutes.
At the end, sprinkle the Amchur powder (dry mango powder) and serve along with rice, roti.