Methi - Mutter wara chawaran (Sindhi Style Methi -Mutter Rice)

After a three months break I have joined Blogging Marathan this monyth. This month I am going to do third and fourth week. My third week theme is meal plan, for this theme my first recipe is a rice recipe from Sindhi cuisine.
                                                       Usually I make Methi rice with fresh fenugreek leaves, whole garam masalas and ginger garlic paste. In my recipe the fresh fenugreek leaves flavor was dominated by all these masalas. Then in last BM meet Vaishali made this rice with fresh garlic and told me that we can replace the fresh garlic with fresh fenugreek leaves. I adopted this recipe from her, this rice was totally flavored with fresh methi leaves and no other masalas were dominated!. You can use dry fenugreek leaves (kasoori methi) also but the flavor will be little different. Other then green peas you can use fresh green chana (hara chana)..
So lets check the recipe...
INGREDIENTS:---
Rice  --  1 cup
Fresh methi leaves --- 1/4 cup
Fresh green peas  ---  1/4 cup
Garlic chopped  ---  1 tsp
Green chilli chopped ---  1 tea sp
Turmeric powder --- 1/4 tea sp
Oil   ----  2 tsp
Mustard seeds  ----- 1 tea sp
Salt to taste
METHOD:---
1. Heat two cups of water in a pan and bring to full boil
2. Heat oil in a pressure pan add mustard seeds and let them splutter.
3. Add chopped garlic and let it fry till golden then add chopped green chillies and methi leaves let them fry for a while.
4. Now add green peas, rice and turmeric powder, salt to taste mix well and add boiled water give a good stir and close the pressure pan lid and cook for three whistles. 
Switch off the heat and let it sit for a while and then open
you can cook this in a rice cooker or in a pan on stove top...
Serve hot with Sindhi Alloo, pickle and chaas (butter milk)
FOR SINDHI ALLOO:--
Potatoes  --- 4
Oil   ----  4 to 5 tea sp
Turmeric powder  ---  1/4 tea sp
Red chilli powder  --  1/2 tea sp
Coriander powder  ---  1/4 tea sp
Dry mango (aamchoor)powder --- 1/4 tea sp
Salt to taste
METHOD:---
1. Peal the skin and cut the potatoes in to small cubes.
2. Heat oil in a frying pan add potatoes and sprinkle salt cover and cook in a low flame till soft.
3. Remove the extra oil and sprinkle turmeric powder, red chilli powder, coriander powder, dry mango powder mix well cover and cook foe 2 minutes.
Remove and serve garnished with coriander leaves.
Not only with methi -mutter rice this potato curry will be good side dish with curd rice and tomato rice also..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61