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.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
No comments:
Post a Comment
Please leave here your comments and suggestions