Methi and Potatoes Sabzi

Dudhi & Potatoes

Fenugreek leaves sautéed with hing, then cooked with potatoes, turmeric, salt, and a little water; finished with coriander powder, dhania-jeera, and tomatoes.

Ingredients

• oil
• asafoetida (hing)
• mustard seeds (rai) (part of rai-jeera)
• cumin (jeera) (part of rai-jeera)
• potatoes
• dudhi (bottle gourd)
• sugar (little)
• turmeric (haldi)
• salt
• red chili powder (added after cooking)
• coriander-cumin powder (dania-jeera) (added after cooking)
• tomatoes (optional)
• onion (optional; if using, fry first)

Instructions

1. Heat oil in a pan; add hing and rai-jeera.
2. Add potatoes and dudhi along with a little sugar, turmeric, and salt.
3. Cook covered until vegetables are cooked.
4. Add red chili powder and dhania-jeera.
5. Optionally add tomatoes.
6. If using onion, fry it first before adding the vegetables.