Methi Chi Patal Bhaji Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add fenugreek leaves, turmeric powder, red chili powder, and salt.
• STEP 4.Cook until the fenugreek leaves are wilted and cooked.
• STEP 5.Add tamarind pulp and jaggery, and mix well.
• STEP 6.Cook for a few more minutes and serve hot with roti or rice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• If you don't have tamarind pulp, you can use lemon juice as a substitute.
• For added flavor, you can garnish the dish with freshly grated coconut.

Storage and Serving

• Methi Chi Patal Bhaji is best served hot.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the bhaji before serving and enjoy it with roti or rice.