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Methi Bhaji Ki Chutney
By : Method
- Pluck only the methi leaves
- Wash thoroughly and allow them to dry on a fine cloth, preferably below fan.
- After the leaves are completely dry, collect them in a bowl.
- Keep the kadhai on the stove with medium flame and add 4 tablespoons of oil and allow it to become hot
- Put the methi leaves and stir till medium fry. Do not over fry.
- The leaves should retain their greenish tinge and at the same time they are well cooked.
- Remove the cooked/fried leaves from the kadhai and keep them aside
- Place the kadhai again on the stove and add 2 teaspoons of oil and heat
- Add mustard seed and dried red chillies and allow them to fry well
- Put off the flame
- Add turmeric, Asafoetida to the above contents of the Kadhai and mix well
- Remove these contents and grind them in a mixie and remove the paste
- Put the Fried/cooked methi leaves in the mixie separately and grind to paste
- Add tamarind, salt and the previously ground contents of mustard, red chilli, hing and turmeric to the above paste of methi leaves in the mixie and grind once more
- Remove the entire paste and keep aside
- Add 2 tablespoons of oil to the kadhai again and put the garlic pieces and fry till golden brown in colour.
- Add the fried garlic to the previously ground paste and mix with a spoon
- The above preparation is best consumed with rice mixed with a tablespoon of groundnut oil.
Ingredients:
1 bunch - methi leaves (the normal quantity that is available in the market)
6 - dried red chillies (medium size)
2 tsp - mustard seed
1 small bowl - oil (preferably groundnut oil)
1 - garlic (big)
tamarind as per requirement (roughly 2gms.) seeds duely removed and cleaned
turmeric powder as per the requirement (a pinch)
a pinch - asafoetida powder
salt to taste
1 bunch - methi leaves (the normal quantity that is available in the market)
6 - dried red chillies (medium size)
2 tsp - mustard seed
1 small bowl - oil (preferably groundnut oil)
1 - garlic (big)
tamarind as per requirement (roughly 2gms.) seeds duely removed and cleaned
turmeric powder as per the requirement (a pinch)
a pinch - asafoetida powder
salt to taste
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