Fresh Fenugeek leaves~Methi patta, a cleansing and healing Indian herb, adds an earthy flavor when cooked. Every Summer, I religiously sow a few seeds of methi along with other herbs and veggies in the small patch of vegetable garden in my lawn and enjoy the summers bounty.
Freshly plucked matured fenugreek plants and chopped turai
Fenugreek leaves are rich in iron, protein, calcium, carotene (vitamin A). When steamed along with Turai and meat, it enhances their taste and makes the curry more flavorful and appealing.
Turai Methi Gosht ka Salan – Ridged Gourd in Meat+Fenugreek leaves sauce
Enjoy this mellow tasting curry along with something khatta/sour like the khatti dal or khatta salan for a delicious meal.
Turai Methi Gosht ka Salan – Ridged Gourd in Meat+Fenugreek leaves sauce
Ingredients:
Yellow onion – 2, large, peeled and roughly chopped
Red chilli powder – 1 tbsp
Turmeric – 1/2 tsp
Salt – 2 tsp
Sheep/Veal meat with bone – 650 gms
Turai – 6, medium sized, peeled, and sliced
Small Green chillies – 2 or 3, chopped (optional)
Fresh Methi leaves – 2 cups, loosely packed, finely chopped (discard stems and flowers)
Method:
1. In a pressure cooker, add chopped onions, red chilli powder, salt, turmeric and meat. Pour half cup water and mix well. Close the lid and pressure cook for about 10 minutes or until the meat is tender.
2. Open the lid and add the chopped turai. Mix well with a spoon. Half cover the lid and let it cook for 20 minutes.
3. Add the chopped green chillies (if using), and chopped methi and stir well to mix. Cook uncovered for about 10 minutes until most of the liquid has evaporated. Serve warm.
Luv,
Mona