Methi Pithla is a simple homemade Maharashtrian style comfort food. It is actually a side dish very popular among the rural folk. This curry is made with fresh fenugreek leaves and gram flour and is traditionally served with Bhakri (indian flat bread made of jowar or bajra).
Pithla is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. So check the step by step pictorial recipe to prepare this simple Maharashtrian delicacy.
- 1-2 bunches fenugreek leaves, washed, drained and chopped
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 1 onion, chopped
- 2 green chilies, slit
- handful of coriander leaves, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili flakes (opt)
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1/2 cup besan (gram flour)
- 2 cups water
Whisk well gram flour and water so that there are no lumps. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida.
After it stops spluttering, add the ginger and garlic. Stir fry for a minute and then add the onions and green chilies. Sauté till light brown.
Add the coriander leaves, followed by all the dry spices. Mix well and add the chopped greens. Stir fry on a low flame till it is cooked.
Now add the batter and continue to simmer till it becomes thick. Switch off the flame and serve as a side dish with chapati or rice.
Heat oil & temper with mustard seeds, cumin seeds & asafoetida.
After it stops spluttering, add ginger & garlic. Sauté for a minute. Then
add onions & green chilies. Sauté till light brown.
Add the coriander leaves,
followed by all the dry spices.
Mix well & add chopped greens. Sauté on a low flame till it is cooked.
Add batter & simmer till thick. Switch off the flame.
Serve as a side dish with chapati or rice.
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