Today’s recipe is for one of my favorite dishes – methi pulao or fenugreek leaves pulao. I know some people are turned off by the bitterness of these leafy greens, but they are super healthy. They are used to make a variety of dishes like theplas, methi chicken, aloo methi and of course, methi pulao.
I’m a sucker for fresh methi, so I buy them frequently from the Indian grocery store. I remove the leaves from the stems and store them in air tight containers lined with paper towels. This way, they last at least a week or two.
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Hello! My parents are staying with us for a couple of months this summer. So obviously we are being pampered with lots of home cooked meals, especially Konkani meals. Today’s recipe is also a popular Konkani side dish – karate phodi, or bitter gourd (karela) fry.
Going to the Indian stores here is always fun, because you see vegetables that you normally wouldn’t see in regular grocery stores. I get very excited to see fresh methi, karela, bhindi, tindora, and in the summer, raw mangoes – slurp!
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