Methi pithla-maharashtrian style Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
• STEP 2.Add chopped onions and saute until they turn golden brown.
• STEP 3.Add chopped fenugreek leaves and cook until they wilt.
• STEP 4.In a separate bowl, mix gram flour with water to make a smooth paste.
• STEP 5.Add the gram flour paste to the pan and mix well.
• STEP 6.Add turmeric powder, red chili powder, and salt. Cook until the mixture thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or bhakri.

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.
• Adding a pinch of sugar balances the flavors of the dish.

Storage and Serving

• Methi pithla can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with rice or bhakri for a delicious meal.