2 medium sized Ripe Tomatoes
1.5'' Ginger piece.
1.5 cloves Garlic
1 Tsp Cumin seeds
1 Tsp Turmeric
1 medium sized Onion
4 Green chillies or to taste
1 Tbsp Salt or to taste
0.5 Tsp Sugar
2 Tbsps Oil
2 Rice cooker cups of Rice
3 stalks of Cilantro
Optional: Green peas
1. Wash the rice and boil it. Boil it with slightly less water (2 Tbsps less than normal) so that it is well cooked but grainy in texture. Set aside and leave to cool.
2. Meanwhile, pluck the leaves from the stalks of Methi greens. Discard the stalks. We can use any tender stalks if they are not fibrous. Wash the Methi & Cilantro thoroughly in clean running water. Immerse them in salt water for ten minutes if you wish. Place in a colander to let the water drain out.
3. With a mortar & pestle, pound the ginger and set aside. Pound the garlic and set aside. Pound the green chillies or chop them very fine and set aside.
4. Finely chop the Onion and set aside.
5. Chop tomatoes into chunks and set aside.
6. Finely chop the Methi greens and set aside. Also chop the Cilantro.
8. Mix in the chopped Methi greens and tomato chunks. Add red chilli powder if you like the taste (optional).
9. Cover and cook for six to seven minutes by clock. The tomatoes soften and make the mixture go soupy.
Mix in the sugar (and the salt if you didn't add it earlier) and rice. Let it cook for a minute. The rice soaks up the soupy juices and turns out dry.
11. Garnish with chopped Cilantro.
Serve with a Perugu pacchadi or Raita.
1. Adjust the garlic, ginger, green chillies according to taste.
2. Traditional cooks say that souring agents like tomato/tamarind etc halt the cooking process. If you feel touchy about that issue, let the Methi greens cook for sometime before adding the tomato chunks. I add them together since I like to expose greens to the minimum cooking time, my greens just get cooked along with the tomato instead of initially being cooked & then cooked again while the tomato cooks.
3. I cook the Methi greens for only 6 or 7 minutes since I make a small quantity (it cooks quickly). Also, it is advisable to cook greens for no longer than 8 minutes to preserve most of the vitamins and phytochemicals. However, traditional cooks may complain that the greens are still raw, you can cook it for longer if you wish!
4. This same recipe can be made with Pudina (Mint) greens instead of Methi greens & Tomato. Also, a mix of greens can be used (Spinach, Mint, Fenugreek, Cilantro). However, remember not to club Tomatoes with Spinach.
5. Try tossing in a handful of green peas for taste, nutrition and visual appeal!
I have fond memories of this dish, mom made it once when my sister & I were in an 'I-am-not-hungry' phase, this made our mouths water and our stomachs rumble!! One of my all time favourites. Very simple to make, great taste along with the goodness of green leafy vegetable...
Aahaahaahaa, try this out if you want to know what "Yummy" means!