Methi Ghia Subzi

Turns out the scheming elves of fate read my blog and found out that I was having a record start of summer picnicking with my favorite people and decided to play games with my upcoming programs. Saturday morning I woke up super excited about a day drenching in the cool water park sipping a nice ice cold slush and had a bummer of a running nose. But we were not to be beat so easily. We picked up a new plan and spent the day at the Golden Gate Park. We rented a paddle boat for an hour and enjoyed boating on Stow Lake. And then we rented a family cycle kinda like the cycle rickshaws of previous centuries and rode the park for an hour. To see an image of our cycle rickshaw, check out the single surrey image at: http://www.wheelfunrentals.com/Content/WhatWeRent.aspx
Had a decent Italian lunch on North Beach and even managed to catch "The A-Team" in action before we headed home. The best part of the exercise was discovering how sportive Gutloo was throughout the day enjoying every bit of the day's activities and the movie. We came back to a nice cool curd rice dinner and went to bed all exhausted. I couldn't help flashing a smug smile at my cold symptoms!
And for a new recipe after a long time, here is a low carb version of the usual Aloo Methi. Its a very simple concoction, takes 10 mins to make and is very wholesome to eat with Rotis, Bread or Rice.

Ingredients

Main	Spices/Tadka	Generic
1 bunch Methi Leaves	1 tsp Jeera	Oil
1 Medium Ghia	2-3 Green Chillies	Salt
	1 pinch Turmeric	Sugar
	1 pinch Hing
	1 tbsp Lemon Juice

Method
Peel the skin and dice the Ghia into small cubes.
Finely chop the Methi leaves.
Heat 1 tbsp oil in a kadhai and splutter the Jeera until dark.
Add the slit green chillies and saute on low for 1/2 a minute.
Add the Ghia, salt to taste, turmeric and hing and saute for about 5 minutes on medium heat.
Add the methi leaves when the ghia is half cooked and continue cooking on medium until the ghia is translucent and the methi wilts and cooks.
Garnish with a dash of lemon juice, sprinkle a little sugar and serve hot.

I concocted this combination for Preeti's Green Gourmet event. Follow the link to see a wonderful compilation of some very innovative green recipes!