JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Methi bhaajji is one of the best things you could do with fenugreek leaves. Goes very well with Chapathis. My mom makes it very often at our place since it is not only an easy recipe but also very good for health. I remember that i used to hate methi as a kid because of its bitterness. Later, as years went by, aamma started using more onions and tomatoes in her original curry to reduce the wierd taste that methi leaves behind at the end of every bite(although most methi lovers like it for that very reason). Ever since, i've loved this dish too. Try it if you don't like methi and you'll know what i mean.


Ingredients Used:

1 big bunch of methi/fenugreek leaves
4 medium or 2 very large onions
3 tomatoes
1/8th tsp pinch of turmeric
1/2 tsp red chilly powder
2-3 tsp refined oil
Salt to taste.

Serves about 2-3 people.

Time Taken: 20-25 minutes.

Method of Preparation:

Cut onions finely and put them into a heated kadai/cooking pan with oil in it. Stir fry till the onions turn pinkish in colour. Now, add turmeric powder and red chilly powder. Then, toss in finely diced tomatoes. Cook for a minute or two. In the meanwhile, wash methi leaves thoroughly and chop it on a cutting board(need not be fine). Add salt, Mix this well in the masala prepared. Using very little water and closing the lid of the pan, cook it on medium flame until done, ensuring that the curry doesn't have any water, for, that would make it gross in terms of appearance and taste. Serve hot with phulkas/chapatis.

Serves about 3 people

1/2 tsp jeera or cumin seeds

2 green chillies

1/2 tsp Chana dal(optional)

1 large or 2 medium sized onions

1/4 tsp turmeric powder

1 large/2 medium sized potatoes

1 small cup of fresh/frozen green peas

1/2 tsp sambar powder

2tsp oil

Salt to taste

Warm the oil in a kadai/hollow pan and add mustard seeds+ jeera seeds. Wait for the mustard seeds to sputter. Then, drop in finely chopped green chillies and chana dal. After about a minute, add the onions which are chopped lengthwise and fry till they are light brown. Chop the potatoes into thin squares in the meanwhile (so that their cooking time is reduced) and toss them into the pan along with the peas. You could add half a tsp of sambar powder also to it and cook till done. In the end, mash a little bit of the cooked potatoes in order to thicken the gravy. Sprinkle salt as per your requirement. Garnish with coriander leaves if required.

Note: A friend of mine adds one tomato to the same. This gives it a unique taste. You could try that too sometime for a change.