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Fat-free and low on salt, methi gobhi is sure to tickle the tastebuds, writes Pushpesh Pant THE world is just about beginning to discover the virtues and joys of methi, known abroad as fenugreek. There it is an exotic herb but here at home we have relished it for centuries as vegetable-greens-aromatic spice and, oh so wonderful, tempering. No one complains about the inherent bitterness. Ayurveda tells us bitter is one of the essential tastes — certainly not to be eschewed but included in daily diet. Things bitter purify the blood, cure many skin ailments and now modern medicine seems to confirm what the village vaidya always maintained — bitter is good for diabetes. Methi, it is not surprising, is in vogue and how. Our neighbourhood halwai has resumed making methi ke laddoo mildly sweet as a winter specialty and we were treated to methidana kishmish ki Rajasthani subzee at a friend’s place. Methi is believed to have garam taseer and is particularly favoured in the cold season. The non-vegetarians prepare keema methi, methi murg or macchali and the Kashmiri repertoire boasts of a stunning methi chaman. All these are old friends. But we are always more than wiling to try something new. Who knows when and how a lifelong affair begins? Let’s confess we have been seduced effortlessly by methi gobhi that we had at Kamaleshji’s place last week. The poet friend carries his delicate sensibilities into his kitchen and lavishes same loving care on the dishes he cooks as he does on his evocative multi-layered verses. The poems are often marred in translation so we won’t even try but am delighted to share with you the recipe for the culinary work of art. As you shall see like most breathtaking masterpieces this too is simplicity itself. Extremely healthy, with virtually no fat and low on salt. Actually, squeeze a little limejuice and dispense with the salt.
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Ingredients