More About Methi
The herb on my mind this week is methi (menthi) or trigonella foenum-graecum, the fresh leaves of the fenugreek plant. I have been wanting to find out more about this plant since I first saw it last week at the Farmers' market in San Francisco.
I have not yet prepared any methi, but I feel confident in recommending methi dal from Mahanandi, aloo methi from Salt and Pepper, methi paratha from Cooking Medley, and methi vadi from Food in the Main with a hat tip to a similar recipe from One Hot Stove. I am really hoping to try all of these--probably the aloo methi first--oooh it looks so delicious. The common element running through all these recipes seems to be that the bitter methi leaves pair up well with rich starchy ingredients such as potatoes, dals, and breads (well, what doesn't?).
For this weekend's roundup of all things herbal, see Lucullan Delights