This is my tryst with tradition, my experience of “Cooking with Pedatha“. My pedatha, She is one helluva woman. Growing up in Hyderabad, I spent most of my free time after school/college at their place. I don’t remember missing a get together or a festivity at their place and have fun. Every function filled the house with relatives, cousins and friends. Sankranti was all about chakkarapongal and kites and Deepavali was all sweets and firecrackers. Although the kites meant, getting onto rooftops climbing precariously placed ladders or bursting firecrackers meant the traffic on the road was at our mercy.

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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

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

For the Popu:
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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.