Methiche Pithale
See my other recipes in English at - Vadani Kaval Gheta
My parent's home was in the middle of the farms. Most of the farmers used to grow vegetables like methi, spinach, small eggplants etc. just for the family. They used to share these goodies with us. Fresh out of the farm vegetables are so tasty that once could easily overeat! I can get so many fresh and variety of vegetables here but its not the same as the ones we used to get back then. My mom used to make lots of different kinds of dishes with methi and this 'pithale' is one of them
Recently i had invited a friend of mine for dinner. She wanted to eat something simple and Maharashtrian. I was roaming in the Indian store thinking what to make and I saw last bunch of Methi leaves. I got that along with some fresh tiny eggplants. I was initially thinking of making simple methi but I decided to make 'methiche pithale'
1 bunch of fresh methi
3/4 to 1 cup besan (chickpea flour)
3-4 cloves of garlic
1/2 onion (optional)
2 tsp oil, mustard seeds, cumin seeds, curry leaves, turmeric, asafoetida - for tempering
red chili powder, salt to taste
Wash methi leaves and chop finely. Finely chop onion if you are planning to use it. Smash garlic with pestle. Heat oil in thick bottom frying pan and add oil. Add mustard seeds, cumin seeds, turmeric and asafoetida. Add smashed garlic to the old and fry for few seconds. Add onions and fry till golden brown. Now add cut methi leaves in the pan and fry for few minutes (till methi leaves wilt). Now add red chili powder and salt to it and fry for few more minutes. Now start adding besan in the methi stirring constantly so that besan doesn't form lumps. you will be able to add abt 3/4 to 1 cup of besan depending on how much water methi has. Mix besan well and put a lid on the pan. Let it cook for few minutes. Cosistancy of this pithale is pretty dry.
Tip -
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