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. 

Methi Dal (Lentil cooked With Fenugreek Leaves)

 

             A great way to have your greens is by combining it with your favorite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it in the South Indian style.

           

              I  gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal. 

• 2 bunches methi (fenugreek) leaves, washed & chopped finely
• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 tsp. sambar powder

         Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

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

          Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour. 

          Add the chopped methi leaves and continue to fry on a low flame till the leaves are wilted.

          Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.

             Take 2 bunches of methi leaves, wash, rinse and chop it finely.

 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

  Heat oil & temper with mustard seeds, red chili & asafoetida. 

    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till 

    light brown in colour. 

Add chopped methi leaves & saute on a low flame till the leaves are wilted.

 Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder & sambar powder. 

                      Simmer for 3-5 minutes. 

                 Serve with chapatti or steamed rice.

Methi Begun (Fenugreek Leaves with Eggplants - Bong Style)

 

          This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. The tempering is kept simple - just nigella seeds and green chilies. The addition of some bori / vadi / dried lentil dumplings gives a nice crunch to the end product. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 bunches methi leaves, washed & chopped
• 3-4 long eggplants, chopped
• 2-3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 2 dry red chilies
• 2-3 green chilies, slit
• 1 tbsp. garlic, chopped
• 12-15 bori (mangodi / vadi)
• salt to taste
• 1/2 tsp. turmeric powder

           Heat oil in a pan and fry the bori till golden brown in colour. When cool, crush them coarsely and keep aside. 

          Temper the same oil with dry red chilies and nigella seeds. Sauté for  a few seconds.

          Then add the chopped garlic and green chilies. Sauté till light brown. Now add the eggplants and turmeric powder. Stir fry till light brown. 

          Add the chopped methi leaves and cook for 2-3 minutes till the leaves are wilted. Then add salt and continue to stir fry till the moisture evaporates. 

          When done, switch off the flame and add the crushed bori. Give it a stir and serve with steamed rice or chapattis.

                                  The chopped greens. 

                  Heat oil and fry the bori till golden brown in colour. When cool, crush them 

                  coarsely and keep aside. 

                                 Temper the same oil with dry red chilies & nigella seeds. 

                            Then add the chopped garlic & green chilies. Sauté till light brown. 

                        Now add the eggplants & turmeric powder. Stir fry till light brown. 

                              Add the greens & cook for 2-3 minutes till the leaves are wilted. 

                             Then add salt & continue to stir fry till the moisture evaporates. 

When done, switch off the flame and add the crushed bori. 

                                  Serve with steamed rice or chapattis.

Palak Methi Paneer Stir Fry

          Greens in general are loaded with iron, fibre, vitamins and calcium. They are healthy and essential for a well balanced diet. So in this recipe I combined both palak and methi along with some sautéed paneer to make this nutritious and yummy side dish. They can be enjoyed either with rice, chapatti, poori or paratha. So check out the step by step pictorial recipe to prepare this simple wholesome delicacy. 

• 3 bunches palak / spinach, chopped
• 2 bunches methi / fenugreek greens. chopped
• 100 gms. paneer / cottage cheese cubes 
• 2 tbsp. oil
• 2 dry red chilies, broken
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili flakes 
• 1-2 tbsp. pomegranate pearls (opt)

          Heat oil in a pan and stir fry the paneer till light golden in colour. Drain and keep aside.  

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

          Add the onion and garlic. Continue to sauté till light brown. Add the chopped greens and all the dry spices. 

          Give it a stir and cook, covered on a low flame till dry. When done, add the fried paneer and pomegranate pearls. Give it a toss and serve with rice or chapatti. 

                     Heat oil & stir fry paneer till light golden in colour. Drain & keep aside.  

                     Temper same oil with cumin seeds, red chilies & asafoetida. Saute for
                     few seconds. Add onion & garlic. Continue to sauté till light brown.

                      Add chopped greens & all dry spices. Stir & cook, covered on low flame
                      till dry. 

                        When done, add the fried paneer and pomegranate pearls. 

        

                                  Serve with rice or chapatti.