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Methi Pithla

Methi Pithla
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A simple maharashtrian delicacy, rustled up in a jiffy to enrich your diet with iron and folic acid.
  • ¾ cup besan (bengal gram flour)
  • 2 tsp oil
  • ½ cup chopped onions
  • ¾ cup chopped fenugreek (methi) leaves
  • 1 tsp finely chopped green chillies
  • a pinch asafoetida (hing)
  • ¼ tsp turmeric powder (haldi)
  • ¼ tsp chilli powder
  • salt to taste
  1. Combine the besan with 1½ cups of water in a bowl and keep aside.
  2. Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
  3. Add the fenugreek leaves, green chillies and asafoetida and sauté on a medium flame for another 3 to 4 minutes.
  4. Add the prepared besan-water mixture, turmeric powder, chilli powder and salt, mix well and cook for a few minutes.
  5. Serve hot.

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