In my first post, I mentioned patal bhajis. This is a typical
Maharashtrian concept. Basically what this refers to is green leafy vegetables
cooked curry style. These are enjoyed both with rice and chapatti/bhakri. These
have been an integral part of my meals since childhood with almost 3 patal
bhajis a week and continue to be so. The most awesome thing about these is the
sizzling lasun (Garlic) tadka. The aroma just kills you.
My mom makes the most awesome tadkas. In the words of my aunt,
it’s almost as if they’re alive. They sizzle and infuse life in the curry.
Lip-smacking! Of course, there are multiple other considerations. But this to
me is the key.
So here comes the recipe.
Ingredients
Methi leaves should be roundish with red lining. Flowers in the bunch are
a strict no-no. It makes the curry bitter
- 1 bunch of
fenugreek sorted (methi)
- Gram flour
- Cooked toor dal
(waran)
Spices:
- 6-8 Garlic cloves
- 2-3 green chillies
- Mustard seeds
- Cumin
seeds
- Asafoetida
- Oil
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves:
About 3-4
Method:
1. Sort the methi leaves and wash them
Chef Tip:
Do not pull or tear the leaves.
Gently pluck them. (A very Mom-advice, don’t you think?)
2. In a saucepan, cover methi with water and boil. Do not cover the
saucepan. You can also use a pressure cooker for this but that’s not Aai’s way.
It’s a short-cut right?
3. Once methi is cooked i.e. leaves crush easily when pinched, drain
the water in another pan. Do not throw the water as this has all the nutrients
4. Let the methi cool a bit.
5. Add 2 tbsp thick cooked toor daal (leftover dal works best) and 1
tbsp besan and mix well. This basically helps bind the methi together
6. Add this mixture in a kadhai/fry pan and cook till it blends
together nicely
7. Add the water drained earlier into this. Do taste the curry before
you add this. If it’s too bitter, add plain water. Add salt to taste
8. In a separate small kadhai, take about 2 tbsp oil. Add the garlic
cloves coarsely diced
9. Once browned, reduce flame. Add mustard seeds, cumin seeds, and
asafetida. The quantity of asafetida is a little more than usual, about half a
teaspoon
10.
Add slit green chillies. Adjust quantity per your preference. Aai
adds about 2-3
11.
On the curry, put 1/4th tsp turmeric and 1/4th tsp red
chilli powder
12. Once the tadka is all sizzling, pour it over the curry right on
the turmeric and red chilli powder. The sizzle and the rising whiff will tell
you when it has turned out just right
13.
You’re done. Serve with chapatti or even better, bhakri. If its
bhakri, then all you need is a dollop of fresh butter on it, garlic chutney and
a split spring onion by the side. This is yum true Marathi style
Chef Tip:
For more flavor, you can
make an additional 2-3 spoons of tadka and keep it aside. Spoon over the curry as
preferred once served.
