Methichi Patal Bhaji with Jowar Bhakri

Instructions

1. 1

   Preparation (10 minutes)

   • Wash the methi leaves thoroughly under running water to remove any grit. Chop them finely, using only the leaves and tender stems.
   • In a small bowl, whisk the besan with 1/2 cup of water until you have a smooth, lump-free slurry. Set aside.
   • On a dry pan over low heat, roast the raw peanuts for 4-5 minutes until they are fragrant and lightly browned. Let them cool slightly, then crush them into a coarse powder using a mortar and pestle or a grinder.
2. 2

   Tempering and Sautéing (5 minutes)

   • Heat oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds and hing. Sauté for a few seconds until the cumin seeds sizzle.
   • Add the minced garlic and slit green chilies. Sauté for about 30 seconds until the raw smell of garlic disappears.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
3. 3

   Cooking the Fenugreek (5 minutes)

   • Add the chopped methi leaves to the pan. Sauté for 3-4 minutes until the leaves wilt and reduce in volume.
   • Add the turmeric powder, red chili powder, and goda masala. Mix well and cook the spices for another minute until fragrant.
4. 4

   Simmering the Bhaji (10 minutes)

   • Reduce the heat to low. Slowly pour in the prepared besan slurry while stirring continuously to prevent lumps from forming.
   • Immediately add the remaining 2.5 cups of water, salt, jaggery, and tamarind pulp. Stir everything together well.
   • Increase the heat to medium and bring the curry to a gentle boil.
   • Once it starts boiling, reduce the heat to a simmer. Let it cook for 8-10 minutes, stirring occasionally. This step is crucial to cook the besan thoroughly and remove its raw taste. The gravy should be thin ('patal').
5. 5

   Finishing and Serving (1 minute)

   • Stir in the coarsely crushed peanuts. Cook for one more minute.
   • Turn off the heat. Let the bhaji rest for a few minutes before serving.
   • Serve hot with bhakri (jowar or bajra), chapati, or steamed rice.