METHICHI PEETH PERLELI BHAJI / Methi Zhunka is considered to be a typical Marathi dish since it is prepared in almost all homes across the state.
This is a dry vegetable. Its called as 'Methi chi peeth perleli bhaji' in marathi meaning methi subji with gram flour. I have always loved this item,. Methi leaves have a slightly bitter taste and combining them with gram flour and jaggery in this subji wonderfully balances out all the flavors.
You can even prepare this sabji with bellpeppers (simla mirchi) called as simla mirchi peeth perleli bhaji or with spring onions (paticha kanda in marathi) called as kandyachi peeth perleli bhaji .
I think this is because the recipe is highly versatile - as long as you have some chickpea flour handy you can make this dish.
Ingredients:
2 bunches of fenugreek (methi)
1 small onion, chopped
3/4 cup chickpea flour (besan)
2-3 garlic cloves, minced
1/2 tsp mustard seeds
a pinch of asafoetida
1/4 tsp turmeric
1/2 tsp red chilli powder (or to taste)
1/4 tsp coriander powder
1/2 tsp garam masala
1/4 tsp jaggery / sugar (optional; if you find fenugreek too bitter)
salt to taste
oil
Method:
1.Pluck methi leaves from the bunch & discard the stems.
2.Wash fenugreek in 2-3 changes of water & keep immersed in water along with 1 tsp salt for half an hour. Rinse in water & drain water in a colander & chop finely.
3.Roast the flour on low heat just till it changes texture and doesn't smell raw.
4.Heat oil in a pan and add mustard seeds. When they splutter add asafoetida and garlic. Add chopped onion and saute till it turns translucent. Next add turmeric, red chilli powder, coriander powder and garam masala. Mix well.
5. Add fenugreek ,salt & saugar / jaggery. Cover and cook on steam till done.
6.Add roasted flour gradually mixing all the while. Sprinkle a little water as necessary to combine the mixture. Cook on low heat for a few minutes.
5.Remove from heat when flour is cooked. Don't cover the pan.
Tips:
Zunka can also be made with onions, green bellpeppers and scallions (spring onions)
This is a dry vegetable. Its called as 'Methi chi peeth perleli bhaji' in marathi meaning methi subji with gram flour. I have always loved this item,. Methi leaves have a slightly bitter taste and combining them with gram flour and jaggery in this subji wonderfully balances out all the flavors.
You can even prepare this sabji with bellpeppers (simla mirchi) called as simla mirchi peeth perleli bhaji or with spring onions (paticha kanda in marathi) called as kandyachi peeth perleli bhaji .
I think this is because the recipe is highly versatile - as long as you have some chickpea flour handy you can make this dish.
Ingredients:
2 bunches of fenugreek (methi)
1 small onion, chopped
3/4 cup chickpea flour (besan)
2-3 garlic cloves, minced
1/2 tsp mustard seeds
a pinch of asafoetida
1/4 tsp turmeric
1/2 tsp red chilli powder (or to taste)
1/4 tsp coriander powder
1/2 tsp garam masala
1/4 tsp jaggery / sugar (optional; if you find fenugreek too bitter)
salt to taste
oil
Method:
1.Pluck methi leaves from the bunch & discard the stems.
2.Wash fenugreek in 2-3 changes of water & keep immersed in water along with 1 tsp salt for half an hour. Rinse in water & drain water in a colander & chop finely.
4.Heat oil in a pan and add mustard seeds. When they splutter add asafoetida and garlic. Add chopped onion and saute till it turns translucent. Next add turmeric, red chilli powder, coriander powder and garam masala. Mix well.
6.Add roasted flour gradually mixing all the while. Sprinkle a little water as necessary to combine the mixture. Cook on low heat for a few minutes.
Tips:
Zunka can also be made with onions, green bellpeppers and scallions (spring onions)
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