Metheechi peeth peroon bhajee

Any leafy vegetable can be prepared by this method. Spring onion cooked by this way is shown in my earlier post. You have to keep in mind that preparing this way, shrinks the quantity of the vegetable. Always adjust the amount of the chickpea flour according to the quantity of vegetable. Adding the flour in excess will make the veggie dry.

Ingredients
1bunch of fenugreek leaves

approx.1/2 cup besan/chickpea flour
salt and sugar(optional) to taste

Tempering
2 tsp oil
1tsp mustard seeds
1/2 tsp  asafoetida
1/2 tsp turmeric powder
1 tsp chili powder

Method

• Sort ( take leaves along with tender stems and avoid single leaf near the root as its bitter) and wash the leaves clean. Chop the leaves.
• Heat oil in a kadhai. Add tempering ingredients.As the mustard seeds sizzle add chopped leaves.Cover with lid to steam the vegetable ( for a minute)
• Add salt and sugar if you like. Stir well.
• Sprinkle chickpea flour with spoon and mix it well every time, judging for the requirement ('practice makes the man perfect'.)
• Cover with lid for another minute.Turn off  the gas.
• Serve with chapati.