Gadheri Methi (Taro Root, Cheppankizhangu Curry)

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.

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
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

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