I bought a beautiful, gorgeous bunch of fresh methi (fenugreek greens) two days ago – a miracle during the coronavirus lockdown. It wilted today despite doing everything everyone suggests to preserve fresh greens. So, yeah, it wilted.
With all the hardy grit I could muster in the spirit of covid19, I diligently set out to pick what I could from the bunch that was quickly turning soggy. I managed a handful that survived the crisis.
Enough to go well with 2 small potatoes (aloo = potato).
That would do – the kids might sleep in, I could have a small, quiet lunch.
Wrong again – they woke up in time to say that whatever I cooked ‘smelled heavenly’ – just aloo methi guys!
But those two aloos and handful of methi leaves left us with a lunch that was supremely delicious. Humble meal to the core, I made just 5 parathas ; the aloo methi carefully divided onto three plates.
Lunch was served!
What followed was a silent meal, the three of us fully focused on our food and quickly declaring that the lunch had left them feeling happily full & satisfied.
Which made me think of a couple of things (in addition to the kids saying that I make awesome food and that we don’t need a cook anymore, post the lockdown because I make so many different things & they’re super delicious, yeah… yeah #ALittleSelfAcknowledgement)… but, it got me thinking…
This very simple, very humble (I run the risk of overusing that word, but it is what it is!) dish had all the elements of Ayurvedic satiety. The recipe was simple, yet nourishing. Easy to make, yet flavorful to the core. It included all the six tastes, which allowed us to eat till we were full & felt satisfied.
Here’s the six tastes breakdown:
Sweet – potato / wheat
Sour – tomato
Salty – salt
Bitter – methi (fenugreek)
Pungent – chilli / garlic
Astringent – garlic / turmeric
All in all – super yum, deliciously simple & ultra healthy.