Methi Chi Patal Bhaji - Fenugreek Curry
Methi chi patal bhaji (Fenugreek Curry) is a typical Maharashtrian curry preparation in which cooked methi leaves (Fenugreek leaves) are combined with besan (gram flour) along with basic minimal spices which are then tempered with mustard or cumin seeds.
Ingredients
- 1 cup Methi (Fenugreek) roughly chopped
- 2-3 tablespoons Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 2 teaspoons Jaggery (Gul) / Brown Sugar / White Sugar
- 1 teaspoon Mustard Seeds (Rai)
- 1/2 teaspoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (Asafoetida)
- 1/4th teaspoon Turmeric Powder (haldi)
- 2 tablespoons Oil
- Salt to tate
- Water For Cooking
Instructions
- Wash and chop the methi (fenugreek) leaves and pressure cook until 4 whistles.
- Once the pressure cooker cools off, take out methi leaves (fenugreek leaves) and drain all the water from the leaves.
- Mash the methi leaves (fenugreek leaves) roughly with the help of a masher. Using a sieve/strainer add besan (gram flour) and mix well. Make sure there are no lumps of besan (gram flour). Add 2 cups of water to this mixture.
- Add red chilli powder, salt, and jaggery (gul) / sugar. Cook this besan-methi mixture on a medium flame. Adjust the consistency of the patal bhaji (curry) as per your preference.
- Now, in a small kadhai/pan, add 1 tbsp oil. When oil is hot add mustard seeds and let them crackle, add hing and turmeric powder.
- Pour this tempering over the besan methi (curry) mixture. Mix well and let the patal bhaji (curry) comes to a boil.
- Cook on medium flame till the raw flavour of besan (gram flour) fades away. It should take around 7-8 minutes.
- Garnish methi chi patal bhaji (Fenugreek Curry) with a tempering of 1teaspoon oil, cumin seeds and red chilli powder.
- Maharashtrian Methi Chi Patal Bhaji (Fenugreek Curry) is ready to serve.
- Serve with bhakri, chapati, phulka, rice or flatbread of your choice.
