Methichi Patal Bhaji (Fenugreek leaves Curry)

If you are tired of preparing the same old methi paratha and dry methi sabji, then its time to give a try to this recipe. Methichi Patal Bhaji is a typical marathi way of preparing the methi in gravy form. Patal bhaji means gravy in marathi. Here the boiled methi leaves are cooked with besan to prepare the gravy. It tastes just yummy.

Ingriedients:
1 bunch methi leaves - cleaned and chopped
1 tablespoon peanuts
2 red chillies
half teaspoon red chilli powder
2 tablespoon Besan
half teaspoon mustard
half teaspoon jeera (Cumin seeds)
Hing
Garlic - 5 petals
Oil
Water
Salt
Jaggery

Procedure:
Methi Gravy Prepartion:
1. Pressure cook the chopped methi along with peanuts and chana dal along with 1 cup water.
2. Once done, strain the water and keep aside.
3. When the methi is cooled down, add besan to it and mix well. Make sure that there are no lumps.
4. Once besan is applied to methi, add the methi water which was kept aside earlier and keep it for boiling.
5. Add salt and Jaggery.
6. Boil this for 10 mins.

For Seasoning
1. To prepare seasoning, in a small kadhai, pour 2 tablespoon oil, add mustard and wait till it splutters.
2. Add Jeera. Once it splutters add garlic and fry till it is golden brown.
3. Add red chillies, hing and chilli powder.
4. Add this seasoning to the methi gravy

Methichi Patal Bhaji is ready to serve.

Serve hot Methichi Patal Bhaji with rice or chapathis.

Tips:
1. Instead of adding peanuts, you can also add peanut powder. Add this while boiling the methi (after the addition of besan). This enhances the flavor. For peanut powder preparation, click Peanut Powder
2. If the methi (fenugreek leaves) is bitter, add 2 teaspoon sugar.