Methi Aloo

Ingredients

Methi/ Fenugreek Leaves, cleaned and chopped - 4 cups
Potatoes - 2 medium
Lime juice - 1/2 a lime or approximately 2 tablespoons
Green chillies - 1 or 2
Cumin - 2 teaspoons
Red chilli powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Asafoetida - a pinch
Salt
Oil

How to make Methi Aloo:

1. In a wok, heat about one tablespoon of oil and add the cumin seeds to it. Follow this up with the asafoetida and green chillies. 
2. Ten seconds later, add the potatoes and stir fry till the edges of the potatoes have browned slightly. 
3. Salt the potatoes and add the turmeric - cook covered for about one minute. *Alternatively, you can parboil the potatoes in salted water with turmeric added to it and then sauté it.
4. Add the Methi leaves, lime juice, stir and let the mixture cook uncovered till the leaves start to wilt and release their moisture. 
5. With the heat turned low, cover the wok and cook till the potatoes are cooked. 

Serve with rotis, parathas or rice and dal.

Grilled Asparagus with S & P

This is one of the simplest and most delicious things you could do with Asparagus.

The first time I made it was when I was a grad-student doing quick-improv cooking. However, I soon learned that this is in fact one of the most popular ways of serving up asparagus!

All you need is Asparagus, salt, pepper, and oil (Olive oil or Sesame seed oil work best)

How it's done...
1. Adjust your oven rack close to the broiler and turn it on low (LO).
2. Wash and trim the asparagus and arrange them, non-overlapping, on a cookie sheet lined with aluminum foil.
3. Drizzle oil over the asparagus and hand toss if you'd like (just so long as you re-arrange them to not overlap)
4. Broil for approximately five minutes on low, and then crank up the heat to high (HI) and give it a few minutes.
5. Get it out of the oven, and sprinkle salt and pepper. Grated Parmesan cheese would also be fantastic! 

I eat these straight out of the oven... by itself... But on looking over other recipes, I find that these would taste wonderful on a bed of polenta. It also makes an excellent side-dish.

This is what I am nibbling on... Grilled Asparagus topped with coarse grain salt and freshly ground black pepper.

:)