Menthi Aaku Badeela Koora - Besan Muthia Cooked With Methi Leaves

Step 1: To begin making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and keep aside

Step 2: To a bowl, add the chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder

Step 3: Add enough water and knead them to a stiff dough

Step 4: When the dough is coming together, in the end add a teaspoon of oil and knead it again

Step 5: Next step is to divide the dough into small portions

Step 6: Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions

Step 7: (These are called badeela)

Step 8: Set them ready on a greased plate

Step 9: To a heavy bottomed pan, heat 2 tablespoons of oil

Step 10: Once the oil is hot, add the cumin seeds, mustard seeds, curry leaves and dry red chillies

Step 11: Let it cook for about 30 seconds

Step 12: Add the rolled badeela (Chickpea flour balls) and give it a good stir

Step 13: Cover and cook for badeela for 10 minutes stirring in intervals to check the Badeela Koora for the doneness

Step 14: The badeela will take a good 10 -12 minutes to cook

Step 15: Give the Badeela a bite and it should not taste raw

Step 16: Once the badeela koora is cooked properly, stir in the methi leaves and saute for about 3 to 4 minutes until the methi leaves is cooked and wilts down

Step 17: Once the Menthi Aaku Badeela Koora done turn off the heat and serve hot

Step 18: Serve Menthi Aaku Badeela Koora along with Andhra Style Ingavu Chaaru Recipe and Steamed Rice for an Andhra Style Sunday Lunch and a indian diabetic meal