Gujarati Special Methi Bhaji No Sheero

Step 1: Prepare the Tempering and Roast Besan

Heat 3-4 tablespoons of oil in a pan. Once hot, add 1 teaspoon of mustard seeds (rai) and let them splutter. Turn off the gas and immediately add a pinch of asafoetida (hing). Then, add 2-3 tablespoons of besan (gram flour) to the hot oil. Stir continuously to roast the besan in the residual heat of the pan, ensuring it doesn't burn. The besan should turn light golden and fragrant.

Step 2: Add Aromatics and Continue Roasting

Turn the gas back on to a low flame. Add 1/2 teaspoon each of garlic paste, green chili paste, and ginger paste to the besan mixture. Continue stirring for 5-7 minutes until the raw smell of ginger-garlic-chili disappears and the besan mixture is well roasted and light golden brown.

Step 3: Season and Add Fenugreek Leaves

Add salt as per taste to the roasted mixture and mix well. Then, add 1 cup of finely chopped fenugreek leaves (methi bhaji) to the pan. Add 1/2 teaspoon of turmeric powder. Mix everything thoroughly, ensuring the fenugreek leaves are well coated with the besan mixture. Cook for a few minutes until the fenugreek leaves wilt and the mixture comes together like a thick paste or halwa.

Step 4: Serve the Dish

Once the Methi Bhaji no Sheero is cooked and has a halwa-like consistency, it's ready to be served. Serve it hot with Jowar Rotla, sliced onions, green chili chutney, and yogurt for a complete and healthy meal.

• Ensure the besan is roasted on low heat or with the gas off initially to prevent burning.

• Adjust the amount of green chili and ginger-garlic paste according to your spice preference.

• If you find fenugreek bitter, you can add a pinch of sugar to balance the flavors, though it's not traditional for this specific recipe.

• You can use jowar (sorghum) flour instead of besan for a different flavor and texture.

• Some variations include adding chopped tomatoes for a tangy flavor.