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METHI LEAVES PITLA

20 Jun

This is a semi dry curry , mainly prepared by mharastrians as a side dish with rice bhakri/rice roti or chappatis…its prepared using fresh methi leaves(fenugreek leaves) & gramflour paste …This is also called as zhunka, junka…recipe is as follows

INGREDIENTS

•1 finely chopped onion
•3 to 4 curry leaves
•5 to 6 finely chopped garlic cloves
•1finely chopped greenchilles
•2 tsp chilli powder( adjust to individual taste)
•1/2 tsp mustard seeds
•A pinch of asafoetida
•A pinch of turmeric
•3/4cup finely chopped methi leaves
•3 to 4 tbsp oil.
•2 cups water
•4tbsp besan (gramflour)

METHOD

▪Heat water to boil.
▪ In an thick kadai heat oil , add mustard seeds.
▪Wen they crackle add asafoetida and turmeric,garlic and curry leaves.
▪Saute well then add onions and fry the onions till transparent then add methi leaves and again fry well till the leaves are fried completely.
▪Add red chilli powder ,salt , mix well add the hot water. ▪Mix well sprinkle besan into the water, spoon by spoon, stirring continuously over medium heat.keep stirring till cooked.

*Note
▪4tbsp besan will give pithla of thin consistency. If u want it thicker add more besan.
▪U can increase nd reduce the qty of besan to suit ur palette as long as its cooked thoroughly.
▪if u don’t stir quickly lumps will be formed, to avoid this u can mix the besan in little  water to make a paste and then add it to the mixture. This will ensure that no lumps are formd.
▪Tastes best wen cookd in an iron kadai.

image

https://cookwithashu.files.wordpress.com

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Posted by on June 20, 2015 in SIDE DISH, VEGETERIAN CURRIES

 

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