Methi Pithla (Fenugreek & Gram Flour Curry - Maharashtrian Style)

 

        Methi Pithla is a simple homemade Maharashtrian style comfort food. It is actually a side dish that is 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). So it is a perfect comfort food. 

          This recipe 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 out the step by step pictorial recipe to prepare this simple Maharashtrian delicacy.

• 2 bunches fenugreek leaves, washed, drained and chopped
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 4-5 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 cup gram flour (besan), dry roasted
• 2 cups water

          Whisk well dry roasted 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. Allow it to splutter.

          Now add the crushed garlic, crushed green chilies and curry leaves. Stir fry for a minute and then add the onions. Sauté till it turns slightly brown in color. 

          Add the turmeric powder, red chili powder, roasted coriander powder and roasted cumin powder. Mix well and sauté for a few seconds. 

          Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well.

          Now add the gram flour batter and simmer on a low flame by continuously stirring till it thickens.

          When done, garnish with the remaining coriander leaves. Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra), chapatti, paratha or any other Indian flat bread. 

Heat oil in a pan & temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.

Add the crushed garlic, crushed green chilies  curry leaves. Stir fry for a minute.

          Then add the onions. Sauté till it turns slightly brown in color. 

Add the turmeric powder, red chili powder, roasted coriander powder & roasted cumin powder. Mix well & sauté for a few seconds. 

Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well. 

Add the gram flour batter & simmer on a low flame by continuously stirring till it thickens.

                  When done, garnish with the remaining coriander leaves. 

Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra).

It can also be enjoyed with chapatti, paratha or any other Indian flat bread. 

Zunka (Gram Flour Curry - Maharashtrian Style)

 

           Zunka is a simple homemade style gram flour curry that is a common staple diet in rural Maharashtra. It is also popular in Karnataka. There are many versions to this recipe, where it is prepared dry or in a semi-liquid form called Pithla. 

           This recipe 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. 

          Traditionally, Zunka is served with Bhakri (jowar / white millet / sorghum flour chapati). However, it can also be relished with chapatti or any Indian bread. So check out the step by step pictorial recipe to prepare my version of this regional comfort dish.  

• 1 cup Gram flour (besan)
• 4-5 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped (save few for garnishing)
• 1-2 onions, chopped
• 1/2 cup spring onion, chopped
• salt to taste
• 1/2 tsp. cumin powder (dry roasted & ground)
• 1 tsp. coriander powder (dry roasted & ground)
• 1 tsp. red chili powder or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice

         Heat oil in a pan and temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds and asafoetida. Sauté for a few seconds. 

          Then add the ginger, garlic, green chilies and half of the coriander leaves. Fry on a medium flame till light brown. 

          Add the onions and a pinch of salt. Sauté till they turn translucent.

          Then add the chopped spring onion and continue to stir fry till light brown.

          Add the coriander powder, cumin powder, turmeric powder and red chili powder. Sauté till the oil separates. 

           Now add the gram flour and salt to taste. Mix everything well. Keep sprinkling water at intervals and cook, covered, on a low flame till it is cooked and crumbly.

          When done, add the remaining coriander leaves and lemon juice. Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

     Heat oil in a pan & temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds & asafoetida. Sauté for a few seconds. 

                    Then add the ginger, garlic, green chilies....

and half of the coriander leaves. Fry on a medium flame till light brown. 

  Add the onions & a pinch of salt. Sauté till they turn translucent.

 Add the chopped spring onion & continue to stir fry till light brown.

Add the coriander powder, cumin powder, turmeric powder & red chili powder. Sauté till the oil separates. 

                    Add the gram flour & salt to taste. 

                     Mix everything well. 

Keep sprinkling water at intervals & cook, covered, on a low flame till it is cooked & crumbly.

           When done, add the remaining coriander leaves & lemon juice. 

Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

Pitod Ki Sabzi - Rajasthani style

 

          This is a traditional Rajasthani style yoghurt based recipe. This curry is prepared using only gram flour dumplings called Pitod which is added to the gravy. So there is no use of any veggies in this recipe. The base of the gravy has only yoghurt and few seasonings. So tomatoes, that usually forms the base of any gravy is not used in this recipe. Do check out the step by step pictorial recipe to prepare this regional dish.

        

            Pitod ki sabzi almost resembles kadhi. However, instead of pakoda, sliced pitods are added to the gravy. However, I made a slight change here. I sautéed the sliced pitods in ghee slightly before adding them into the gravy. You may skip this process if you wish. This amazing dish can be served along with rice or chapatti. 

            This is a very easy and a simple recipe with gram flour and yoghurt the 2 main ingredients. Besides, you only require few seasonings to dish out this authentic delicacy. So it is a pure vegetarian dish as there is no use of onion or garlic.

To make Pitod  - 

• 1/2 cup gram flour (besan), sieved
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 & 1/2 cups water 

For the tempering - 

• 2 tbsp. ghee
• 1/4 tsp. asafoetida
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit

To make the gravy - 

• 1 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1 & 1/2 cups water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          For the Pitod - In a bowl, sieve the gram flour first so that there are no lumps. Then add all the mentioned ingredients and prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

          Heat a pan and transfer the batter into it and cook on a low to medium flame, by stirring continuously till it turns thick. 

          Transfer to a steel plate and spread it evenly into 1/2" thick layer. Let it cool down before cutting it into desired shapes. 

          Heat 1 tbsp. ghee in a pan and lightly sauté the pitod on both sides and keep aside. 

          Add 2 cups water to the remaining pieces of batter stuck on the sides of the pan. Scrape the sides well and keep the water aside to be used later in the gravy.

          For the gravy - in a bowl, whisk together yoghurt and all the mentioned ingredients (except garam masala powder and coriander leaves). 

          For the tempering - Heat remaining ghee in a pan and first temper with asafoetida and cumin seeds. Sauté for a few seconds. Then add the slit green chilies and chopped ginger. Sauté for a minute. 

          Add the prepared curd mix and simmer on a low flame. Keep stirring until the ghee separates from the sides of the pan.          

           Add the 1 & 1/2 cups scraped water kept aside & bring it to a boil. Now gently drop in the sautéed besan pitods and simmer for 1-2 minutes. 

          When done, switch off the flame and garnish with garam masala powder and chopped coriander leaves. Serve with steamed rice or chapatti.

                    For the Pitod - In a bowl, sieve the gram flour so that there are no lumps. 

                                 Then in a bowl, mix together all the mentioned ingredients.

                            Prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

                       Heat a pan & transfer the batter & cook on a low flame, by stirring 

                       continuously till it turns thick. 

                      Transfer to a steel plate & spread it evenly into 1/2 " thick. Let it cool

                      down before cutting it into desired shapes & keep aside.

                        Heat 1 tbsp. ghee & lightly sauté the pitod on both sides & keep aside. 

                      Add 2 cups water to the remaining batter in the pan. Scrape the sides 

                      well and keep the water aside to be used later.

                         For the gravy - in a bowl, add yoghurt & all the ingredients (except 

                          garam masala powder and coriander leaves). 

                                  Whisk well and keep aside. 

                       For the tempering - Heat ghee in a pan & temper with asafoetida & 

                       cumin seeds. Sauté for a few seconds.

                        Then add the slit green chilies & chopped ginger. Sauté for a minute. 

                      Add the curd mix & simmer on a low flame. Keep stirring until the ghee 

                      separates from the sides of the pan.

                      Add the 2 cups water kept aside & bring it to a boil. Cover & simmer 

                       for 4-5 minutes.

                                  Gently drop in the sautéed besan pitods.

Simmer for 1- 2minutes.

When done, switch off the flame & garnish with coriander leaves. 

                        

                            Serve with steamed rice, khoba roti or chapatti.