Methi Curry

 Methi aka fenugreek greens is popular in India. The cooking style of this delicate vegetable is unique to each state. In Tamil Nadu, where I hail from, we cook it with moong dal or make Kuzhambu with it. In other states it is widely used in Parathas, Muthiya, dal or curries. Methi curry aka Methi ni bhaji nu shak in Gujrat. Fenugreek leaves cooked with mild spices in a yogurt sauce, along with small chickpea flour dumplings (Muthiya)

Ingredients:

For besan-methi muthiya:

1 cup chopped fresh methi leaves

1/2 cup besan (chick pea flour)

1/2 teaspoon ginger paste

1 teaspoon chili paste

1/4 teaspoon turmeric powder

1 teaspoon red chili powder

1/2 teaspoon coriander powder

1/4 teaspoon sugar

salt to taste

1 pinch baking soda

1 teaspoon lemon juice

1 Tablespoon yogurt or more if required

For Methi Curry or shak:

2 Cups chopped fresh methi leaves

4 Tablespoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon asafoetida

2 green chili, chopped

1 teaspoon ginger paste

1 medium tomato, chopped ( about 1/2 cup)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

salt to taste

2 teaspoons besan

1/2 cup sour yogurt mixed with 1 cup water

1/2 teaspoon garam masala

Method:

Muthiya:

1. Wash methi leaves and chop them roughly.

                                               

2. In a medium bowl, add 1 cup chopped methi, chickpea flour, ginger paste, chili paste, turmeric, red chili powder, coriander powder, sugar, salt, baking soda and lemon juice. Mix well.

                                                       

3. Add yogurt and knead to make a stiff dough. Roll dough to small balls. Keep aside.

                                                       

Methi Shak:

1. Heat oil in a large pan. Add mustard seeds, cumin seeds. Add asafoetida when the mustard seeds splutter.

                                                       

2. Add green chili, ginger, and sauté for 1 minute. Add 2 cups of chopped methi leaves, Sauté for 5 minutes.

                                                        

3. Add turmeric, red chili powder, coriander powder, and salt. Mix well and sauté for 2 minutes.

                                                         

4. Add chopped tomato and cook till soft, about 5 minutes. In a small bowl, mix 2 teaspoons besan with 1 1/2 cups prepared buttermilk. Make sure there are no lumps. Pour this mixture into the methi shak. Stir well. Cook on low heat for 3 minutes.

                                 

5. Gently drop the methi muthiya into the shak. Cover and simmer for 5-7 minutes. The muthiya will swell and float up.  

                                  

                                                             

 

6.  Add a little water if the shak thickens. Check for salt. Remove from stove. Serve hot with roti or rice.

                                                 

Notes:

I used 1/2 cup dried fenugreek leaves (kasoori methi) instead of fresh methi for making the muthiya.

You can add Kathiyavadi garlic paste to the shak. 

Take 5-6 garlic cloves, 1/2 teaspoon cumin seeds, and 1 teaspoon red chili powder in a mortar, Crush them together to a coarse paste. Add this paste after step 2 when making the shak.