Methi Pithla

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Recipe

Ingredients

1 cup	besan (gram flour)
1 bunch	fresh methi (fenugreek) leaves, cleaned and chopped
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
2	green chilies, finely chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 cup	water
—	salt to taste
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 In a bowl, mix the besan with water to form a smooth batter and set aside.
2. 2 Heat oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds and asafoetida, sauté for a few seconds.
5. 5 Add chopped green chilies and sauté until they turn slightly golden.
6. 6 Add turmeric powder and red chili powder, stir well.
7. 7 Add the chopped methi leaves and sauté until they wilt down.
8. 8 Pour the besan batter into the pan, stirring continuously to avoid lumps.
9. 9 Add salt to taste and continue stirring until the mixture thickens and the raw smell of besan disappears.
10. 10 Cook for another 5-7 minutes, stirring occasionally, until the pithla reaches a desired consistency.
11. 11 Garnish with fresh coriander leaves before serving.