Methi Pithle
Methi Pithle in Marathi Time: 10 minutes Servings: 2 I ngredients: 1/2 cup finely chopped Methi leaves 1/2 cup Besan (Adjust the qua...
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Methi Pithle in Marathi
Time: 10 minutes
Servings: 2
Ingredients:
1/2 cup finely chopped Methi leaves
1/2 cup Besan (Adjust the quantity to get the desired consistency)
For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 2 to 3 green chilies, 4 curry leaves
4 big garlic cloves, roughly chopped
2-3 kokum pieces
Salt to taste
Method:
1) Heat oil into a kadai. Add chopped garlic. Once garlic becomes slightly brown, add mustard seeds, hing, turmeric, curry leaves and chilies. Saute for 5 seconds and add chopped methi leaves. Sprinkle some salt. Cover and cook methi for 5 minutes. If you find methi little dry then sprinkle some water.
2) After 5 minutes add 2.5 cups water and kokum.
3) Take 1/2 cup water and add around 4 tbsp besan. Mix well without any lumps. Once water in kadai starts boiling, add the besan mixture little by little. Keep stirring to avoid lumps. Once you introduce all the besan mixture, it will get cooked in 3-4 minutes. If you want to make pithle more thick, then mix 1 tbsp besan in 2 tbsp water. Add this mixture and cook for a couple of minutes.
Serve hot with rice.
Time: 10 minutes
Servings: 2
1/2 cup finely chopped Methi leaves
1/2 cup Besan (Adjust the quantity to get the desired consistency)
For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 2 to 3 green chilies, 4 curry leaves
4 big garlic cloves, roughly chopped
2-3 kokum pieces
Salt to taste
Method:
1) Heat oil into a kadai. Add chopped garlic. Once garlic becomes slightly brown, add mustard seeds, hing, turmeric, curry leaves and chilies. Saute for 5 seconds and add chopped methi leaves. Sprinkle some salt. Cover and cook methi for 5 minutes. If you find methi little dry then sprinkle some water.
2) After 5 minutes add 2.5 cups water and kokum.
3) Take 1/2 cup water and add around 4 tbsp besan. Mix well without any lumps. Once water in kadai starts boiling, add the besan mixture little by little. Keep stirring to avoid lumps. Once you introduce all the besan mixture, it will get cooked in 3-4 minutes. If you want to make pithle more thick, then mix 1 tbsp besan in 2 tbsp water. Add this mixture and cook for a couple of minutes.
Serve hot with rice.
