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. 

Baingan Ki Kadhi (Eggplant in Yoghurt Sauce)

 

           Kadhi is a very common dish in the menu platter of any North Indian homes. It is a sort of a comfort food and is best relished with steamed rice or any flavored rice. Some people enjoy them with chapattis or any Indian bread too. 
         
           They are sometimes served plain or with pakoras (fried fritters) / veggies added to it. Today I decided to add in some fried baby eggplants to the yoghurt sauce. The end result was simply yummy and I enjoyed it with steamed rice. So check out the step by step pictorial recipe to prepare it.

• 6-7 baby eggplants, rinsed & drained
• 1/2 cup yoghurt
• 2-3 tbsp. gram flour (besan)
• 3 cups water
• 2-3 tbsp. oil 
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. kasuri methi
• 1 tbsp. coriander leaves to garnish 

           In a mixing bowl, whisk together the yoghurt, gram flour and water and keep aside. 

           Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.

           Heat oil in a pan and fry them till light brown on all sides. Drain and keep aside. 

           Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds.

           Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

           Add the yoghurt mix and kasuri methi. Bring it to boil and simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.

           Now add the fried eggplants and continue to simmer for 2-3 minutes more or till you get the right consistency. 

          When done, switch off the flame and garnish with coriander leaves. Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.

      Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.

         Heat oil & fry them till light brown on all sides. Drain & keep aside. 

 Temper the same oil with cumin seeds & asafoetida. Sauté for a few seconds.

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

Add the yoghurt mix  kasuri methi. Bring it to boil & simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.

Add the fried eggplants & continue to simmer for 2-3 minutes more or till you get the right consistency. 

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

     Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.

     

Sindhi Kadhi (Veggies Cooked In Gram Flour Based Gravy)

 

          A specialty of Sindhi cuisine - This classic Kadhi is a blend of all vegetables cooked in a gram flour based gravy. It is best relished with steamed rice or jeera rice. This is a simple gravy which is both nutritious and healthy.

         Please note -  that there is no use of garlic, onion, yoghurt or pakoras in this style of kadhi, compared to kadhis from other Northern regions of India. So check out the step by step pictorial recipe to prepare it.

          Drumstick is an integral part of this recipe, however, I had to omit it due to its unavailability. It has a bit of sweet and sour taste due to the presence of jaggery and tamarind. However, here again I had to omit jaggery as I wanted to keep it diabetic friendly.

• 1/2 cup Gram flour (besan)
• 4 cups water
• 3-4 cups chopped vegetables (eggplant, French beans, bottle gourd, okra, cauliflower & turnip
• 2 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1/4 tsp. asafoetida (hing)
• 1 tsp. ginger. grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 tbsp. tamarind pulp
• 1 tbsp. coriander leaves, chopped

          Keep aside the okra and eggplants and pressure cook the remaining veggies in 1 cup water for 1 whistle.

          Heat oil in a pan and temper with dry red chili, cumin seeds, mustard seeds, asafoetida and fenugreek seeds. Sauté till it stops crackling.

          Now add ginger, curry leaves and green chilies. Sauté for a minute. Add the gram flour and continue to fry on low flame till light golden in colour.

          Add remaining water, salt, turmeric powder and red chili powder. Bring it to a boil and then add the okra and eggplants. Simmer, covered on low flame till they are tender.

          Now add the boiled veggies and tamarind pulp. Continue to simmer till the kadhi gets the desired consistency. 

          Garnish with coriander leaves and serve with steamed rice or jeera rice. 

                          Heat oil & temper with dry red chili, cumin seeds, mustard seeds, 

                          asafoetida and fenugreek seeds. Sauté till they stops crackling.

                                Add ginger, curry leaves & green chilies. Sauté for a minute. 

Add the gram flour & fry on low flame till light golden in colour.

                          Add remaining water, salt, turmeric powder & red chili powder. 

                          Bring it to a boil.

                      Add the okra and eggplants. Simmer, covered, on low flame till tender.

                                    Add the boiled veggies,

                           & tamarind pulp. Simmer till the kadhi gets the desired consistency. 

                                      Garnish with coriander leaves.

                                  Serve with steamed rice or jeera rice. 

Pan Fried & Baked Fenugreek Seeds Tikki

           Fenugreek seeds helps in lowering blood sugar levels and controls cholesterol, besides various other benefits. So prepare this healthy tikki with these wonder seeds as it is diabetic friendly. They can be had as an appetizer with chutney / sauce or made into a gravy as per choice. So check out the step by step pictorial recipe to prepare it. 

          I have added some gram flour, rice flour which is optional, spinach, flaxseed and other basic seasonings to make this healthy tikki. 

          In this recipe you will find two ways of preparing these tikkis - by pan fry method and baking method. Either way it tastes great and can be served as a tea time snack too. 

          They can also be enjoyed as a chaat with a generous helping of some spiced yoghurt, chutneys, chopped onion, tomatoes, etc. 

• 1/4 cup fenugreek seeds, soaked overnight & drained (makes 10 tikkis)
• 1 cup gram flour (besan)
• 2 tbsp. rice flour (opt)
• salt to taste
• 1 tsp. roasted cumin & coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. flaxseed
• 1 tsp. kasuri methi, crushed
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• pinch of baking soda
• 1/4 tsp. asafoetida
• 1/2 cup chopped spinach 
• 2-3 tbsp. olive oil

          In a bowl, combine all the above mentioned ingredients (except oil) and divide into equal portions. Shape into round tikkis and refrigerate for 15 minutes. 

          Pan fry - Heat 2 tbsp. oil and pan fry half of them till golden brown on both sides. Drain on a kitchen towel and keep aside. 

          Bake - Line a baking tray with parchment paper and arrange the remaining tikkis over it. Brush with some oil and bake in a preheated oven for 20 minutes at 220 degrees C.

          Half way through flip them over and brush with some more oil. When done, serve these tikkis with green chutney or sauce. 

                                  Mix all the mentioned ingredients (except oil).

                  Divide into equal portions. Shape into round tikkis & refrigerate for 15 min. 

                      Bake - Line a baking tray with parchment paper & arrange half of the
                      tikkis over it.

                    Brush with some oil & bake in a preheated oven for 20 min at 220 degrees C.

                    

                    Pan fry - Heat 2 tbsp. oil & pan fry remaining tikkis till done on both sides. 

                                 Drain on a kitchen towel. 

                                  Serve these tikkis with green chutney or sauce.