Alu methi tamator translates into Potato, Green Leafy Fenugreek and Tomatoes. Another quick recipe where onion is banned and tomatoes get special mention.
Ingredient
1 Bunch of Fenugreek Leaf cleaned and roughly chopped, remove stalks/twigs, if kept in refrizerator rinse once before chopping to add some moisture
3 medium size tomatoes
1 teaspoonful of garlic paste
1 bay leaf
1/2 teaspoonful of Fenugreek seeds
2 green chilies, chopped
3-4 small to medium size potatoes peeled and diced.
1/2 teaspoonful of red chili powder
1 tablespoon of mustard oil or any other oil
salt as per taste
Method
Take a wok, add oil, let it heat, add bay leaf, fenugreek seeds, green chili, once it splutter, add diced potatoes,
stir, add garlic paste, stir for 2 minutes, add chopped tomatoes and salt, let tomatoes get mushy,
then add fenugreek leaves, cover and let it cook on slow heat. The potatoes will get cooked in water released by leaves, and leaves will nicely coat the potatoes. Below picture is taken just after fenugreek leaves added, leaves need to wilt and soften along with potatoes.
If you find cleaning leafy vegetables a tedious task, some tips – hold the bunch and tie a band just below where leafy parts end, use a strong scissor to cut all the roots in one go (this takes away maximum dirt away). Then, cut away the thick stalk part. Take a colander and wash multiple times.
Swagata's Recipes 