Saturday, 31 January 2015

METHI CHE ALAN / मेथीचे अळण




METHI CHE ALAN / मेथीचे अळण 

INGREDIENTS

Methi leaves / fenugreek leaves (make sure you just pick the leaves)
3 cups
Garlic cloves sliced
7 – 8 nos
Sour curd / youghurt
½ cup
Besan / chickpea flour
2 tbsp
Green chillies   chopped               
2 nos
Dry kashmiri red chillies
3 nos
Salt
T.T.
Oil
1 tbsp + 2 tbsp
Rai / mustard seeds
¼ tsp + ¼ tsp
Heeng / asafoetida
¼ tsp + ¼ tsp
Haldi / turmeric pdr
¼ tsp + ¼ tsp

METHOD:

1.       Pick just the leaves from the methi leaves bunch.

2.       Wash well under running water and allow to drain off the excess moisture.

3.       There is no need to chop or shred the leaves, leave them whole.


4.       Heat 1 tbsp oil, add in rai, haldi, Heeng, when it crackles add in half of the sliced garlic and 2 red chillies. Allow the garlic to brown a little.


5.       Gently drop in the drained leaves along with the green chillies.

6.       Mix and stir them around, cover and simmer.


7.       Allow them to cook. Add in a pinch of salt, it will accelerate the process of removing out moisture from the leaves.

8.       Simultaneously in another bowl, whisk together the curd along with besan and little salt to a smooth lump free consistency.



9.       Add into it 1 cup water and again beat to incorporate it.


10.   When the leaves are cooked, pour this prepared curd mix into the pan.


11.   Stir and allow it all to thicken and come together.


12.   It should be the pourable but saucy consistency.

13.   Check and season with salt if needed.


14.   Now in another pan heat the remaining oil.

15.   To it add the remaining rai, Heeng, haldi, red chilli and garlic.

16.   Allow the garlic to brown.

17.   Pour this tadka over the prepared methi aalan.


18.   Yes you are right, give a double tadka.


19.   Serve immediately with bajri bhakri, along with onion and green chilli.




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