This traditional North Karnataka-style curry is highly nutritious and pairs perfectly with Jolada Rotti (Jowar Roti), Chapati, or Rice.
Ingredients
Main Greens: 1 bunch of Menthe Soppu (Fenugreek leaves), cleaned and finely chopped.
Vegetables: 1 cup fresh green peas (Hasi Batani).
Masala Paste: Green chilies (to taste), 1-inch ginger, 4-5 garlic cloves.
Tempering: Oil, Cumin seeds (Jeerige), Hing (Asafoetida).
Binding Agent: 1.5 tablespoons Gram flour (Besan) mixed with water.
Spices & Seasoning: Turmeric powder, Salt to taste.
Preparation Steps
1. Pre-processing
Wash the fenugreek leaves thoroughly to remove sand and grit. Chop them finely.
Boil the green peas in a separate pot with a pinch of salt until they are soft. Drain the water and set aside.
2. Making the Spice Paste
Using a mortar and pestle or a mixer, crush the green chilies, ginger, and garlic into a coarse paste. This fresh paste gives the dish its authentic flavor.
3. Tempering and Sautéing
Heat oil in a kadai (pan). Add cumin seeds and a pinch of hing.
Add the prepared green chili-ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add 1/2 teaspoon of turmeric powder.
4. Cooking the Greens
Add the chopped fenugreek leaves. Sauté until they wilt and the volume reduces significantly.
Add the boiled green peas and salt. Mix well.
Add a small amount of water, cover with a lid, and let it simmer for 2 minutes.
5. Final Binding (Pitla Style)
Prepare a slurry by mixing the gram flour with a little water.
Pour this slurry into the pan while stirring continuously to avoid lumps.
Cover and cook for another 2-3 minutes until the curry thickens and the gram flour is cooked through.
Serving Suggestion
Serve this hot with Jowar Roti or Chapati. The addition of gram flour gives it a “Pitla” like consistency that complements dry rotis perfectly.
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