sindhi aloo gobi methi tuk

preparation
1. Rinse
peel and dice the potatoes. Chop into small pieces so that they are quick to cook.
2. Rinse and chop or break the cauliflower into small florets.
3. Rinse the fresh methi/fenugreek leaves very well in water. Drain and then chop them finely.
4. Boil enough water with salt in a pan. Add the cauliflower and potatoes to the hot boiling water and cook them for 3-4 minutes.
5. Switch off the stove top. Cover the pan with the lid and keep both the veggies immersed in the hot water for about 4 to 5 mins. Later drain and keep aside.
making sindhi aloo gobi methi tuk
1. Heat oil in a non-stick pan or in a thick bottomed pan or kadai.
2. Add the cumin seeds. when they crackle
add the asafoetida.
3. Stir and then add the ginger-green chili paste.
4. Saute for about 15 to 20 seconds on a low flame.
5. Then add the drained and partly cooked potatoes and cauliflower.
6. Saute stirring often till light golden spots are seen on cauliflower and the potatoes.
7. Then add the chopped fenugreek leaves or methi.
8. Stir well and then add the following spice powders one by one - turmeric
red chili powder
coriander powder and dry mango powder.
9. Season with 1/4 teaspoon salt and stir well.
10. Keep on stirring and sauteing the veggies
till the methi leaves are cooked well and become crisp.
11. In the meantime the potatoes and cauliflower would also become crisp and become golden.
12. Lastly
before serving add the chaat masala and stir well.
13. Check the seasoning and add more salt
red chili powder
chaat masala or dry mango powder if required.
14. Serve sindhi aloo gobi methi tuk hot or warm with chapatis
rotis or bread.