Methi Leaves~ Grated Sweet Potato~ Groundnuts Stir Fry (Methi Pallo~ Kananga~ Nerkadlo Ghalnu Upkari/ Bhaji).

“Methi Leaves~ Grated Sweet Potato~ Groundnuts Stir Fry (Methi Pallo~ Kananga~ Nerkadlo Ghalnu Upkari/ Bhaji)" … a simple- delicious sweet-n-spicy dish for today’s Margarshir Masa Ekadashi Upvas (Fasting) that goes very well with Chapati/ Roti/ Poori … a small twist from our normal potato~ methi (fenugreek leaves) bhaji … do try this one, it tastes awesome … Yummilicous …...

** Sweet Potatoes/ Kananga are packed with powerful nutritional benefits. It's rich in fiber, potassium, Vit. A too and is similar to potatoes. Sweet potatoes are consumed by and large during Upvas/ fasting days. I guess since it contains all nutrients our ancestors found it suitable to consume without having to suffer hunger pangs or deficiencies. Whatever the reason this versatile and delicious vegetable that grows underground is available almost all year round and during fasting days vegetable vendors in my vicinity bring in loads of them. In Maharashtra it is called ratalu and is a favorite item of all.

** We GSB Konkani Saraswat prepare Bajia/ Bajo and Upkari with sweet potatoes. Jaggery is added to enhance its taste with some spices. I have already added both the recipes before, so plz. do use the search option for more recipes. Marghashira masa Ekadashi, is a fasting day for Hindus and we abstain eating rice or rice products today. So, I prepared this Bhaji giving my own twist by adding in methi/ fenugreek leaves like we do for potatoes and added in soaked and cooked groundnuts too. On the whole a delicious and appetizing dish that when served with chapati/ poori combines very well.

** Here is my simple recipe for “Methi Leaves~ Grated Sweet Potato~ Groundnuts Stir Fry (Methi Pallo~ Kananga~ Nerkadlo Ghalnu Upkari/ Bhaji)" ... my style, do try it on any day convenient to you, sure to be loved by all ...

** Ingredients :

Sweet Potato/ Ratalu/ Kananga : 250-300 gms.

Methi leaves/ Fenugreek Leaves/ Menthe Soppu : 2 cups (leaves only)

Raw Groundnuts/ Peanuts/ Harvo Kadlo : 1 cup.

Jaggery/ Gud/ Goda : 30-50 gms say one orange sized ball grated.

Coconut/ Soyi/ Nariyal : 2 tblsp freshly grated.

Salt/ Namk/ Meeta : to taste

** For Tempering/ Pannaka/ Tadka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp.

Ghee/ Toop : 1 tblsp

Methi/ Fenugreek Seeds : small pinch

Mustard Seeds/ Rai/ Sasam : 1 tsp

Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 4-5 cut into fine rings.

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones

Hing/ Asafoetida Powder : 1 tblsp

Haldi/ Turmeric Powder : ½ tsp

** Wash and soak the raw groundnuts in plenty of water overnight or 8 hrs. Wash and rinse well. Put it in the pressure cooker pan with just enough water that comes to level with the ground nuts and pressure cook to 2 whistles. Let the pressure drop on its own. Remove, strain and keep it ready aside.

** Note : Do not discard the water in which groundnuts were cooked. They contain lot of minerals and also a little bit of oil that oozes out while being cooked. You can use it while preparing any curry, soups, kneading atta etc.

** Clean, chop methi leaves and put them in a colander. Rinse under running water properly and keep it aside to drain for about 10 mins. Then squeeze out as much water as possible from the methi leaves and keep it ready aside.

** Note : You can also, apply a little bit of salt to the methi leaves and rub it all over and leave it aside for 10 minutes. Squeeze out the water from methi leaves properly, wash and keep this aside ready. This is done to remove the bitterness from methi leaves. You can leave out this step and just wash and keep the leaves ready if liked. I personally do not follow the salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.

** For grating Sweet Potato/ Kananga : Place a large flat bowl filled with water. Wash Sweet Potato well, peel the skin and grate on a large holed grater to get evenly grated sweet potato gratings. Grate sweet potato directly into the bowl of water or put them into the water immediately as you grate. Sweet potato has a tendency to blacken and by soaking it immediately into water, discoloration is prevented.

** You can also retain the skin of the sweet potato while grating if it is tender. I have not as I am a bit skeptical about dirt sticking to them despite washing the same many times. If you get clean and tender skinned sweet potatoes you may retain the skin while grating. But do not forget to grate them directly in water.

** Wash the grated sweet potato gratings changing water several times properly until you get a clear water and can see the sweet potato gratings well in the water. Keep this immersed in water till it is needed (as mentioned to avoid discoloration).

** To prepare the Stir Fry/ Bhaji/ Upkari : Heat oil+ ghee in a thick bottomed kadai/ pan. When hot, add mustard seeds, when they begin to splutter, lower the heat, add methi seeds, hing, haldi, curry leaves and fry all for just a second or two and then add green chillies cut into rings and fry for another minute or two.

** Now add methi leaves after squeezing out as much water as possible and mix well. Cover and cook for 2-3 minutes. Add grated jaggery, cooked ground nuts, mix well and continue to cook covered until the jaggery melts properly. 

** Strain the Sweet Potato gratings through a sieve and let all the water be drained off. Add this to the methi- groundnut mixture along with salt to taste and mix well. Cover and cook until done, stirring once or twice only in between. Cook on low heat and avoid raising the heat as the sweet potato may stick to the bottom and some may get mashed. For evenly cooked sweet potato grates you have to keep the heat low.

** Note : The jaggery should completely melt and mix with the veggies before adding in the sweet potato. Sweet potato gets cooked fast and stirring it often tends to break it as it is grated and not cut into pieces. So be careful when mixing to retain the sweet potato grates as they not only look appealing but cooks evenly too.

** When done, garnish with finely grated fresh coconut gratings and mix well. Remove from fire and keep it covered aside for 5-10 minutes for all the flavors and steam to retain the flavours in tact and it is done and ready.

** “Methi Leaves~ Grated Sweet Potato~ Groundnuts Stir Fry (Methi Pallo~ Kananga~ Nerkadlo Ghalnu Upkari/ Bhaji)" is done and ready to be served. This dish tastes best served with chapati/ roti / poori/ parathas or you may serve it as per your like. One of the best dishes to be served on upwas/ fasting days though you can just enjoy the same as and when it pleases you too. Your family especially elderly members and friends and sure to love this stir fry/ bhaji for sure. Surprise them next time serving it along with hot plain or multi-grain poories and you are sure to witness beaming faces. In all an awesome combo meal.