Green Methidana Ke Gatte Ki Sabzi

Published On January 23, 2018
In Article
By Sandhya Harsh
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Prep Time
8 Minutes
Cook Time
12 Minutes
Difficulty Level
Advanced

Ingredients

Besan/Gram flour - 1 Cup
Fenugreek / green methi seeds - 4 Teaspoon(Fresh or dry)
Curd - 2/3 Cup
Salt as per taste
Red Chili Powder - 1/4 Teaspoon for dough + 1 Teaspoon for masala
Turmeric/Haldi powder - pinch for dough + 1/2 Teaspoon
Coriander/Dhania powder - 1 Teaspoon
Cumin/Jeera - pinch for dough + 1/2 Teaspoon for tadka
Heeng/Asofoetida - a pinch for dough + pinch for tadka
Green Chillies - Finely chopped for garnishing
Oil/ghee - 2 Teaspoon for moyan in dough + 1 Tablespoon for tadka
Dry Kasuri Methi - 1 to 2 Teaspoon
Coriander/ Dhania leaves - Finely chopped for garnishing
Whole Spices (optional) - Cinnamon stick, Black Cardamom, Bay Leaf

Instructions

Take a saucepan, add water and boil it. Add dry green methidana to it. Cover the lid and switch off the flame. After 5 to 7 mins, drain the extra water and keep the green methidana aside.
If the fresh green methidana used, then no need to blanch. Just wash and keep aside.
Add salt, turmeric powder, red chili powder, heeng, cumin and oil to the gram flour in a mixing bowl.
Add blanched green methidana to it.
Now mix all by rubbing hands. Add little water (if required) to make a smooth soft dough.
Roll out balls of besan dough into a cylinder.
Boil water in a pan/patila and add the gatta rolls in it. Boil and Cook on medium flame till the gatta rolls are cooked. Test by piercing a knife or skewer. It should come out clean.
When done, remove the rolls from water and cut into pieces. Don't throw the stock. It can be used for gravy later.
Take curd in a bowl and add salt, haldi, dhania and mirch powder. Mix well.
Heat ghee/oil in a kadai. Add heeng, jeera, bay leaf, black cardamom, cinnamon stick for tadka.
Lower the flame and add the curd to the tadka. Stir well.
When the masala is cooked (oil being separated from sides), add gatta pieces to the gravy. Adjust the consistency of gravy by adding the stock.
Add crushed kasuri methi for extra flavour.
Boil the gravy. Then cook gravy on low flame. When the gravy leaves the oil and we get oil on the top then the gravy is cooked.
Your Green Methidana Ke Gatte Ki Sabzi is ready to be served. Garnish with chopped green chillies and coriander leaves and serve hot with roti/paratha.

Servings : 4
Ready in : 20 Minutes
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.