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M for Methi Pitla/fenugreek and gram flour curry

The first time i tasted Pitla was when I went to shirdi as a kid. The taste was distinct and I ate Brinjal Pitla and so I learnt how to make it from mom as she grew up in Maharashtra.

I tried incorporating Methi just the way my M-I-L does and it turned out to be good!! This is my entry to Nupur’s A-Z Indian Vegetables

Methi Leaves

Ingredients:
———–
1 cup of chopped Methi
1 cup of onions chopped finely
1 cup of besan flour
3 green chillies

For the Popu:
————-
cumin seeds
mustard seeds
4-5 curry leaves
2 pinches of asafoetida(hing)
1 dry red chillies
Oil, salt and turmeric to taste

In a thick bottomed pan, add oil and let the cumin, mustard seeds, red chili,curry leaves ,green chillies and asafoetida. Add the chopped onions and saute until they are transparent and then add the chopped methi. Let it cook for 4-5 min, once done,mix besan with water and make a thin paste,to avoid the lumps beat nicely. Pour this besan mixture into vessel while stirring so that it doesn’t splutter or have any lumps and keep stirring. The besan should be cooked until the raw smell is gone. Once done , remove from heat and serve with chapatis. I believe that this is normally served with Jowar roti, but we served it with the normal phulkas.

Methi Pitla

Comments

  1. Dee, Kadi looks fabulous. There are times when I use Besan it remains uncooked. I can’t get the right consistency always. Your looks delicious.


    Reena
    April 19th, 2007
  2. hey reena, thanks for the comment. I use my hands to dissolve the lumps in the besan mixture and keep stirring until the raw smell goes away. It takes a while though.


    Dee
    April 19th, 2007
  3. that looks beautiful
    bought methi just now
    vl try n let u know


    Raji
    April 19th, 2007
  4. Pitla is just one my favorite comfort foods, and next time, I’m definitely going to try this version with methi! Thanks so much for participating!


    Nupur
    April 20th, 2007
  5. Raji, Nupur do try and let me know how u like it


    Dee
    April 20th, 2007

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