You may be knowing from my blog and my Instagram feed how much I love watching the sky. So much so, that now my colleague, who accompanies me to office, is also forced to join in! Hehe… Today, it was my turn to drive and my eyes were partly – well, mostly – fixated on the sky. There was this huge batch of birds that was going through a trail, to a land known only to them. For the fifteen minutes I was on top of the bridge, I watched how the birds were following each other in groups, some even very playfully sliding down and going back so as to keep themselves entertained. There were so many groups following and it was only in one particular way. The rest of the sky was clear with no birds in sight. It left me amazed. Aren’t they so well versed with where they should be going to, at what point of time? It is something amazing, something that our limited brain cannot comprehend, so much so that scientists have already agreed that birds are born with a prepackaged system in them! SubhanAllah…
“Do you not see that Allah is exalted by whomever is within the heavens and the earth and [by] the birds with wings spread [in flight]? Each [of them] has known his [means of] prayer and exalting [Him], and Allah is Knowing of what they do.” (Surah An-Nur :41)
A simple recipe for the day, when you are really not a mood to cook something elaborate – by the way, I always wonder if my blog has any elaborate recipes as such? Hehe… – this stir-fry with potatoes and fenugreek leaves is very comforting. Scoop it up with some chapathis, or else forget about the extra carbs and have it by itself. I used to always wonder whether using fresh methi leaves would give it a bitter taste, but thankfully, it doesn’t. If you are really not sure, then you can substitute it with a generous quantity of kasoori methi, or dried fenugreek leaves. Off to the recipe…
- 2 large potatoes
- 1 bunch fenugreek/ methi leaves
- 2 tbsp oil
- 1 tsp cumin seeds
- A pinch asafoetida
- 2 green chillies, minced
- ½ tsp turmeric powder
- ½ tsp Kashmiri chilli powder
- Salt to taste
- Boil the potatoes till almost done. Allow to cool, peel and cube.
- Chop the methi leaves coarsely, discarding the stems. Set aside.
- In a saucepan, heat oil. Splutter cumin. Add the asafoetida, chllies, turmeric and chilli powder and fry briefly - do not burn.
- Add the cooked potatoes and toss well in the mixture. Cook for five minutes till done.
- Add in the chopped methi and toss well. Cook for not more than two minutes.
- Switch off and keep the lid closed. The leaves will wilt in the steam.
- Serve warm with rotis or chapathis!
You can replace fresh methi leaves with dried methi leaves.