Celebrating methi

Methi ka kya kasoor? This is one line that my eldest daughter used to say whenever she heard the name kasoori methi! Now she knows that kasoori methi is no criminal, in fact, it is a celebrity in preparations like paneer tikkas, gobhi aloo and even in prawn dishes. It is THE flavour in any makhani gravy. Kasoori methi gets its name from Kasur, a small place near Lahore, which is famous for its methi.

Methi or fenugreek is a friendly character. Fresh leaves (no, not in this season!) are lovely with baby potatoes (can leave skin on the way they do in Punjab) cooked in a lohe ki kadai. The ultimate in winter foods! What we can do in amchi Mumbai is to take the fresh leaves when in season and dry them. Refrigerate between leaves of thick paper till you need it (no matter the shelf life). Hydrate (soak in a little water) before use.

Whereas I can vouch for methi aloo, Alyona goes along with her choice of methi theplas, methi gota, methi muthia, methi khakhra, and methia keri! I enthrall the kids with makai methi paranthe and anda methi pakode (perfect for this season!)! My friends love the methi matar malai and methi dum murgh; two of the highest ordered dishes in a restaurant! And my Marwari friends use methidana to good use in either a plain sabzi made with methi seeds or temper a few papads with some seeds to make methi papad ki sabzi. I have been thinking about Crackling Methi: simply wash and towel dry methi leaves. Deep fry, drain well on paper and serve hot, nice and crispy, sprinkle with a little salt and chaat masala! 

So what is this big deal about a green leafy vegetable that is actually bitter?! It’s been used since ages as a medicinal plant (before that as cattle fodder!). I know of a few who still swallow a teaspoon of coarsely crushed methidana every morning with a glassful of water as they want to ward off diabetes. Those with diabetes can soak the seeds in water and overnight and consume the water following morning as it can help to diminish reactive hyperglycemia. The seeds (fresh, sprouted, dried) add their tasty two bits to vegetables, dals, kadhis and salads. The green leaves help in anemia.

I also get a lot of queries regarding the correct usage of methi. Well, first trim the leaves, then wash them and drain them and then chop them; the chopping has to be after the washing otherwise all nutrients get drained off! Some like to sprinkle salt on the trimmed (chopped too, same treatment as karelas) in an attempt to decrease the karvapan…but in the process lose out on the nutrients too. 

Methi has long been counted as a beauty aid. I read in a magazine that a paste of fresh methi leaves applied on the scalp not only clears off dandruff but also ensures that the hair remains soft and silky. Another column claims that this methi paste applied on the face a la masque prevents pimples, blackheads, dryness of the skin and early appearance of wrinkles. Well, I have not tried either of the treatments so cannot comment. What I can say is that methi is a good detoxifier for the internal system so include it in your diet plans…when you eat it so will the kids and then methi will no longer have any kasoors!