81. METHI BESAN SOOKHI SABZI (FENUGREEK & GRAM FLOUR DRY VEGETABLE)

INGREDIENTS

• Fresh Methi (Fenugreek) leaves cleaned, washed & chopped 250 gms OR frozen fenugreek leaves 2 cups
• Besan (Bengal gram flour) - 1 cup 
• Mustard Oil- 2 tbsp
• Lahsan (Garlic Cloves) chopped- 1tsp
• Sarson (Mustard) Seeds- 1 tsp
• Heeng (Asafoetida) - 1/8 tsp
• Salt- 1/2 tsp (as per taste)
• Haldi- 1/4 tsp
• Red Chilly powder- 1/4 tsp
• Jaggery (or Sugar) 1tbsp

METHOD

• Dry roast besan till it releases a nice aroma. Keep aside.
• In the same pan, heat mustard oil, add garlic cloves and Mustard seeds and fry till they garlic changes colour. 
• Add heeng, haldi, salt & red chilly powder and stir quickly. Add methi leaves and mix well. Cover with a lid and cook on low heat till methi is done.
• Add roasted besan bit by bit and keep stirring till all the besan is mixed in methi. Add up to  1/4 cup of water slowly, ensuring that the mix does not become liquidy. Also add jaggery or sugar. 
• If the mix becomes very soft, cook on high heat and keep stirring  till the water dries up fully and it turns into a dry vegetable. 

TIPs & TRICKS

• If you add less water, it will be too dry and will smell of raw besan and if you add too much, it will become soggy. So strike a balance.
• Goes well with roti or paratha.

*****