Methi Leaves ~ Grated Sweet Potato ~ Groundnuts Stir Fry.

“Methi Leaves ~ Grated Sweet Potato ~ Groundnuts Stir Fry / Methi Pallo ~ Kananga ~ Nerkadlo Ghalnu Upkari / Bhaji" … A delicious sweet ~ spicy dish for today’s Margarshir Masa Ekadashi Upvas (Fasting) that goes very well with Chapati / Roti / Poori … A twist from the normal potato ~ methi (fenugreek leaves) bhaji … Try this one, you will love it for sure … Yummy Yumz …... 

** Sweet Potatoes are packed with powerful nutritional benefits. It is rich in fiber and potassium and contains Vit.A too. This is similar to potatoes but much more healthier. Sweet potatoes are consumed by and large during Upvas / fasting days. I guess since it contains all the 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 favourite item of all. 

** We Konkani Saraswat by and large prepare Bajia / Bajo and Upkari with sweet potatoes. Gud / Jaggery is added along with it to enhance its taste with some spices. I have already added both the recipes before. Do use the search option for the recipes.Today being 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. 

** Ingredients :

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

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

Raw Groundnuts / Peanuts / Harvo Kadlo : 1 cup.

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

Coconut : 2 tblsp freshly grated.

Salt to taste

** For Tempering :

Oil : 1 tblsp.

Ghee : 1 tblsp

Methi / Fenugreek Seeds : pinch

Mustard Seeds : 1 tsp

Green Chillies : 4-5 cut into fine rings.

Curry Leaves : few

Hing / Asafoetida Powder : 1 tblsp

Haldi / Turmeric Powder : ½ tsp

** Here is the Recipe for “Methi Leaves ~ Grated Sweet Potato ~ Groundnuts Stir Fry / Methi Pallo ~ Kananga ~ Nerkadlo Ghalnu Upkari / Bhaji" ....

** 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 / throw away the water in which the groundnuts were cooked. They contains lots of minerals and also a little bit of oil that oozes out while getting cooked. You can use it while preparing any curry, soups or while kneading atta for rotis. 

** Chop the methi leaves. Wash under running water and squeeze out as much water as possible from the methi leaves. Keep this ready aside. 

** Note : You can also, Apply a little bit of salt to the methi leaves and rub it all over and leave aside for 10 minutes. Squeeze of 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 : Place a large flat bowl filled with water. Now, wash Sweet Potato well / Peel off the skin and grate on a large holed grater to get evenly grated sweet potato gratings. Grate the 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, 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 changing water till you get a clear water and white sweet potato gratings. Keep this immersed in water till it is needed. Do not drain off the water.

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

** Add in the washed methi leaves after squeezing out as much water as possible. Mix well, cover and cook for 2 minutes. Now add in the grated jaggery / gud and the ground nuts and mix well. Let the jaggery melt and mix in well. 

** 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. Retaining the sweet potato grates not only looks appealing, it cooks evenly too.

** Strain the Sweet Potato gratings through a sieve and let all the water be drained off. Add this to the methi-groundnut mixture. Add salt to taste and mix well. Cover and cook till done, stirring once or twice 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. 

** 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. 

** “Methi Leaves ~ Grated Sweet Potato ~ Groundnuts Stir Fry / Methi Pallo ~ Kananga ~ Nerkadlo Ghalnu Upkari / Bhaji” is now done and ready to be served. This dish tastes delicious when served with chapati / rot / poori or parathas. Do try this out if you follow upwas / fasting or you can just enjoy the same as and when it pleases you too. Your family 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. Yumz.

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