Monday, June 17, 2013

Methi chi PataL Bhaaji - Fresh Fenugreek Leaves Curry

Mom's Methi chi paataL bhaaji is exactly like ALuchi paatal bhaaji. But it still tastes totally different because of the taste, aroma and flavor of the star ingredient - Methi.

Methi chi PaataL Bhaaji
Fenugreek Leaves Curry
1 bunch fresh fenugreek leaves, rinsed, cleaned and roughly chopped
2 tbsp raw peanuts, soaked in water for at least 2 hours
2 tbsp chana daal, soaked in water for at least 2 hours

Salt to taste
1 tsp Goda Masala
2-3 kokums, rinssed
1 tsp jaggery or to taste

Mix till no lumps
1 tbsp chickpea flour/besan
1/2 cup water

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2-3 Green chilies, slit

1 tbsp oil
1/2 tsp mustard seeds

1. Rinse, clean fenugreek leaves. Chop the leaves roughly. Set aside.
2. Heat oil in a heavy bottomed saucepan.
3. Add mustard seeds, asafoetida, turmeric powder and green chillies.
4. As they sizzle, add drained peanuts and chana daal. Saute for 30 seconds. Add 1/2 cup water. Cover and let it cook for 10 minutes.
5. Now add chopped fenugreek leaves. Add water if needed. Cover again and let it cook till soft.
6. Add goda masala, jaggery, salt and rinsed kokums. Add 1/2 cup water. Bring to boil.
7. Switch gas to low. Add chickpea flour + water mixture.
8. Simmer for 10 minutes.
9. Just before serving the curry, prepare the garnish of oil and mustard seeds. Heat oil in a small kadhai. Add mustard seeds. Let them splutter. When the curry is served in individual bowls, drizzle a spoonful  this tempered oil over the bowls.

Note -
1. Do not use dried/kasoori methi for this recipe.
2. Do not use roasted peanuts for this recipe.
3. Adjust jaggery and chilies per your own taste. But this curry is not meant to be very spicy.
4. Beasn + water mixture acts as a thickener for the curry.


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