|2 cups Methi leaves|
|1 1/2 cup Buttermilk|
|2 tbsp Besan/Gram flour|
|1 tsp Mustard|
|2 Green chillies|
|1 tbsp Ginger|
|1 tbsp Garlic|
|2 Red Chilles|
|1/2 tsp Turmeric powder|
|2 tbsp Roasted peanuts|
|1/4 tsp Asafoetida/ Hing|
|To taste Salt|
|As required Water|
This is the first edition of Foodie Monday Bloghop for the year 2019. We are starting on a very healthy note. This week, Methi or Fenugreek based recipes need to be blogged. Magic of fresh methi leaves is the theme suggested by Sasmita who blogs at “First Timer Cook‘. I use methi in many dishes and have blogged about it too. So I was looking to make something new with fresh methi for this blog post. As I was commenting on this palak chi bhaji post of Vidya, I read a comment from her about this recipe. She has mentioned that we can substitute methi for palak in Takatli palak chi bhaji. Here in Chennai we get these microgreens throughout the year. The only issue is cleaning it as it comes with an equal amount of sand as well. Since both of us like methi, I cooked this for this blog hop.
Here methi is cooked in thickened buttermilk and spices are added to it. The flavour and taste are very different and that is mainly due to the addition of peanut powder. The gravy is a little similar to the mor keerai which is prepared in south India. This gravy is generally served with gluten-free flatbreads. Though I would like to have it with rice too. The recipes which I cook often with methi are Corn methi malai, Methi mutter malai in pressure cooker and Muddhe Palya
Wash and chop the greens
Pulse the groundnut and keep aside
Add required amount of water to gram flour to get a runny mixture. Mix it well without lumps and keep aside
Heat oil in a pan and when sufficiently hot add the mustard seeds
When it begins to crackle, add the cumin, asafoetida, red chillies, green chillies, grated ginger and garlic and saute for a minute
Now add the washed greens and turmeric powder with salt and saute it for 5 minutes till the leaves are cooked.
Now mix the buttermilk and gram flour mixture and whisk well
Pour this into the pan and continue to cook, while mixing it so that lumps are not formed. Adjust the salt if necessary.
In about 5 minutes, the gravy will begin to thicken and become creamy. Now add the coarsely ground peanuts, Mix well. Cook for a minute and switch off the fire. Serve with a roti of your choice preferably with gluten free flatbread
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