Travelling to distant places,flying across the skies-virtualy-has it's flip side.Be it an unknown terrain or visiting your little ones.Back home there is a cook who dishes up all the delicacies that my palate desires.But when I am away from home and hearth for a few months at a time what do I do?Cook myself a delicacy? Yes-that is exactly what I do,but not everyday.Tweak my palate with a change and share with others?
So here is a favourite--For the uninitiated,that is those who are not Bengali by birth or hearth,Methi is a green vegetable available at all supermarkets and hyper-markets worldwide and is known as 'Methi'.A typical beloved green fav.of the Bongs-as Bengaliees are popularly known the world over.You need to add another vegetable, the ubiquitous 'brinjal'-'aubergine'.
So when you have bought about 250grams of the greens and one medium sized 'brinjal' you are more or less ready to foray into the culiniary arena.You obviously have a fully equiped kitchen,I suppose!
Cleaning the 'sag' is a delicate and tedious task.For clean cleaning you need a 'colander'.Pluck each leaf-the stems ruin the taste while eating-and and put them in the seived container with the water supply open under the kitchen tap.If you want to do it in a leaisurly manner while chatting with your family or friend you may pluck the leaves while chatting in your lawn,when done ,bring the colander under the tap clean the 'sag' three or four times by draining the water every time.Next,cut the 'brinjal'either the small one or the medium sized one,into small cubes.You may also use a medium sized potato if you do not like 'brinjal' or use both,but not in any large quantity.
Now take a deepish utensil, place it on the flame(medium) and allow it to warm but not to a smoking heat, Put the cubes of the vegetables-the 'brinjals'or the potatoes or both depending on which you prefer.Light fry these and while in the process take two tea spoon fulls of 'panch phoron'(an Indian spice-the best variety being from the state of Kerala in India), one peice of red chilly,the dried variety,and one green chilly, put the prepared/cleaned 'sag' leaves into the pan,stir continuously for some time so that all the 'sag' is interwined with the spices,lower the flame,and put a cover and allow to simmer.Take care to check once in a while.The 'sag' will cook itself in it's water which it secretes and so a little bit of frequent checking is necessary.After you have put all the 'sag' and sirred it to mix with the spices add salt to taste.While checking,stir once in a while so that the salt also mixes with the 'cooking-in-process'.
The water will slowly boil away and whole mix will come to a dry situation and before it starts stcking to the bottom of the pan, it is ready to be, as they say, downloaded.
Now have a great meal, full of the goodness of vitamins and iron.
So here is a favourite--For the uninitiated,that is those who are not Bengali by birth or hearth,Methi is a green vegetable available at all supermarkets and hyper-markets worldwide and is known as 'Methi'.A typical beloved green fav.of the Bongs-as Bengaliees are popularly known the world over.You need to add another vegetable, the ubiquitous 'brinjal'-'aubergine'.
So when you have bought about 250grams of the greens and one medium sized 'brinjal' you are more or less ready to foray into the culiniary arena.You obviously have a fully equiped kitchen,I suppose!
Cleaning the 'sag' is a delicate and tedious task.For clean cleaning you need a 'colander'.Pluck each leaf-the stems ruin the taste while eating-and and put them in the seived container with the water supply open under the kitchen tap.If you want to do it in a leaisurly manner while chatting with your family or friend you may pluck the leaves while chatting in your lawn,when done ,bring the colander under the tap clean the 'sag' three or four times by draining the water every time.Next,cut the 'brinjal'either the small one or the medium sized one,into small cubes.You may also use a medium sized potato if you do not like 'brinjal' or use both,but not in any large quantity.
Now take a deepish utensil, place it on the flame(medium) and allow it to warm but not to a smoking heat, Put the cubes of the vegetables-the 'brinjals'or the potatoes or both depending on which you prefer.Light fry these and while in the process take two tea spoon fulls of 'panch phoron'(an Indian spice-the best variety being from the state of Kerala in India), one peice of red chilly,the dried variety,and one green chilly, put the prepared/cleaned 'sag' leaves into the pan,stir continuously for some time so that all the 'sag' is interwined with the spices,lower the flame,and put a cover and allow to simmer.Take care to check once in a while.The 'sag' will cook itself in it's water which it secretes and so a little bit of frequent checking is necessary.After you have put all the 'sag' and sirred it to mix with the spices add salt to taste.While checking,stir once in a while so that the salt also mixes with the 'cooking-in-process'.
The water will slowly boil away and whole mix will come to a dry situation and before it starts stcking to the bottom of the pan, it is ready to be, as they say, downloaded.
Now have a great meal, full of the goodness of vitamins and iron.
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