A Taste of Vidarbha - Fenugreek Curry (Methicha Aalan)

Marathi Cuisine is full of surprises and varied tastes depending on the geography and regions it originates from - the cosmopolitan food culture of Mumbai, the lacto-vegetarian subtle flavours of Pune, the sweet and sour flavours of Konkan, spicy and besan-laden dishes of Vidarbha, the red-hot curries of Kolhapur, are just a few of the many surprises and varieties the state has to offer.

Methicha Aalan complete with Jowar Roti,
Salad, Pickle and Fried Chilies!

Today I'd like to share the recipe of a simple, tasty fenugreek curry laced with besan (gram flour) and buttermilk. This is quite a staple among the 'Deshasthi' population of Vidarbha and has been a popular choice in the Sunday lunch menu back home. Served with hot rice, jowar rotis and a salad and pickle for accompaniment, nothing can beat this humble platter for me! 

Here's how you can cook up this Fenugreek & Besan Curry - known as "Methi cha Aalan" in Marathi:

FENUGREEK CURRY IN BUTTERMILK AND GRAM FLOUR (METHICHA AALAN)

Prep Time: 10 mins | Cook Time: 15-20 mins | Servings: 4

Ingredients:

1. Fenugreek leaves (Methi) - 1 bunch of fresh Fenugreek (approx 1 medium-sized bowl)
2. Gram Flour (Besan) - 1½ tablespoons
3. Buttermilk - 2½-3 cups
4. Turmeric - ½ teaspoon 
5. Red Chili Powder - 1-2 teaspoons (depending on how spicy you want it and you can alternatively use 1 green chili) 
6. Mustard and Jeera - 1 teaspoon each
7. Asafoetida - ½ teaspoon
8. Oil - 1 tablespoon

Preparation:

• Clean, wash and chop the fenugreek leaves. Heat oil in a vessel/ saucepan and add mustard and jeera. Once the mustard starts popping, add asafoetida, turmeric, red chili powder and add the chopped fenugreek. Cover this with a lid for a couple of minutes till it cooks well.

•  Add gram flour (besan) to the buttermilk in a separate bowl and mix to ensure there are no lumps. 

• Add this mixture to the saucepan with fenugreek and mix well. Add salt, cover with a lid and let it cook well (till the raw flavour of the besan wears off completely). The curry will be slightly viscous in consistency. You can add water depending on how viscous or liquid you want - Usually the curry tastes best when it is slightly thick or viscous.

• In the mean time, you can chop a quick salad with 1 onion, 2 tomatoes, a spoon of salt and sugar, 1 slit green chili and some coriander for garnish. This is a good accompaniment for the curry.

  

• Once the curry is ready, you can garnish it with fried chilies (green chilies stuffed and seasoned with salt, asafoetida, coriander & dry mango powder and dried in sunlight - a typical summer activity in Maharashtra) 

And now, it's time to plate up - a bowl of hot 'Methicha Aalan, Jowar Rotis, Salad, Pickle, a couple of fried chilies and a lip-smacking Vidarbha-inspired lunch for your weekend is ready!