Monday, 2 January 2012




     1)    Potato – 400 gm.
     2)    Fenugreek leaves – 100 gm.

     3)    Dry hot red chilies – 5 Nos.
     4)    Mustard seeds – ½ teaspoon
     5)    Coconut oil or other cooking oil – 2 teaspoons
     6)    Salt – ¾ teaspoon

To Cook:

          Pluck only the leaves and tender portions of the stems of the fenugreek plants discarding the hard and fibrous stems and roots. Soak in a solution of 10 ml. of vinegar in a litre of water for 20 minutes. Rinse well in 2 or 3 changes of clear water. Drain and chop to fine pieces.

          Peel and wash the potatoes and dice into 12 mm. cubes. Break each red chili into 2 or 3 pieces. Set a thick cast iron (for better taste) wok on high heat. Pour in the oil and tip in the mustard seeds. When the seeds are about to finish crackling, throw in the chili pieces. Stir once and chuck in the diced potatoes and the chopped fenugreek leaves. Sprinkle the salt.

          Stir nicely and pour in enough water to reach up to the bottom of the potato pieces at the top of the mixture (do not immerse fully). Cover with a lid. As soon as it comes to a boil, stir, lower the heat and cover again. Stir every minute (for uniform seasoning and cooking). After 5 to 6 minutes, check to see if the potatoes are cooked. If the sharp edge of your ladle slices easily through the potato cube, it means that the upkari is perfectly cooked. IF any water is left at the bottom, set aside the lid and turn up the heat. Stir occasionally, taking care not to burn at the base. Once all the water has evaporated, your delicious methi bototya upkari is ready to serve.

          Serve hot with rice, gruel, cherupayar kanji or porridge. You can also make methi bototya rolls with chappatis or puris or simply eat it by itself (in that case, use less slat and chilies) or with fresh bread.

Bon appétit!!!

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