This is my favourite dish from Uttarakhand. It is combination of fenugreek greens and taro root. The subtle spicing adds to the overall exquisiteness of the dish. I came across this dish quite by accident. I had once decided to do a series of recipes form each state of India. This is when I came across this recipe. And it became an instant hit in my household. Unfortunately, I can only relish this dish in winter since fresh fenugreek leaves are not available in summer. But relish it, I do. Do try it and provide feedback. I am sure that it will become a regular part of your cuisine.

Ingredients 
300 gms taro root (arbi, cheppankizhangu), boiled
250 gms fenugreek leaves (methi sag, venthiya keerai)
3 tomatoes
1/2 tsp carom seeds (ajwain, omam)
A pinch of asafoetida (hing, perunkayam)
2 green chillies, minced
1/4 tsp turmeric powder (haldi, manjal podi)
1 tsp coriander powder (dhania powder, kothamalli podi)
1/4 tsp red chilli powder
Salt to taste
Fresh coriander to garnish
Method
Remove the fenugreek leaves from the stems
Wash well in running water and place in a sieve to drain excess water
Then chop the leaves
Chop the boiled taro root into 1″ pieces
Chop the tomatoes into small pieces
Heat a wok and add carom seeds, minced green chillies, turmeric powder, coriander powder and asafoetida
Sauté on low flame for a couple of minutes
Add taro root, red chilli powder and salt
Mix well
Add tomatoes and cook for a minute
Add fenugreek leaves and mix well
Cover and cook for 3-4 minutes
Remember, everything is done on low flame
Remove from flame and garnish with coriander leaves
Serve hot with Indian breads
Enjoy!