Methi parathas and lobia gravy

Winters and fresh methi leaves are plenty available. I generally pick greens from a street vendor, who sells fresh greens. I picked a few bunches of palak, methi and curry leaves. Sometimes he will give me coriander bunch as he will not have change to return. My morning walks are never done without picking these fresh greens.

Well, palak I made palak paneer and brinjal gravy, curry leaves are shadow dried for making curry leaves powder. Then left with methi which I cleaned, washed and chopped finely for making methi parathas.

Methi parathas:
Ingredients

Whole wheat atta  2 cups

Methi / Fenugreek leaves 1 bunch

Boiled Sweet potato 2

Aam ka achar(avakkai) gravy and oil 1 tbsp

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Garam masala 1/2 tsp

Coriander powder 1/2 tsp

Jeera powder 1/2 tsp

Salt very less as aam ka achar gravy got good amount of salt in it.

Tips

Use fresh leaves, it adds flavour to parathas.

Method

Peel  sweet potatoes crumble it with a fork and keep aside.

In a heated kadai pour a little oil add jeera, let it crackle, add chopped methi leaves, red chilli powder, turmeric, coriander powder, garam masala, ginger and saute for a few minutes. Off stove keep the methi leaves aside.

In a large bowl add atta, boiled  sweet potato, mustard oil from avakkai, I add mustard gravy also from avakkai, sautéed methi leaves, a little salt (optional) mix in add less water, knead into a soft dough. Keep it in an air tight container until you roll out parathas.

Roll out parathas, in a heated tawa, cook both sides, pour little ghee cook parathas until golden brown. Serve with curd, pickle and subzi or gravy of your choice.

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Raw(fresh) lobia masala
Ingredients

Raw lobia seeds  1 cup

Potato 1 large

Onion 1

Tomatoes 2

Ginger a small piece

Green chillies 2

Turmeric powder 1/4 tsp

Red chilli powder 1/2 tsp

Coriander powder 1/2 tsp

Garam masala 1/2 tsp

Fresh coriander leaves a few chopped

Ghee 1 tbsp

Tips

Try to use freshly bought raw lobia or dry soaked one.

Method

In a heated pressure pan pour ghee, add jeera, let it crackle, add chopped onions saute, add tomatoes, green chillies, ginger, mix in.

Let onion become translucent, now add chopped potato and fresh lobia. Mix in, add salt, turmeric, red chilli powder, garam masala and cook for a few minutes.

Add 2 cups of water. Bring to boil.

Close and cook for 2 whistles. Pour lobia gravy into serving bowl. Garnish with coriander leaves. Serve hot with parathas, phulkas, steamed rice. It's divine.