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We hope you got insight from reading it, now let’s go back to achari methi kadu recipe. You can cook achari methi kadu using 27 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Achari Methi kadu:
- Get 500 GM long Green pumpkin (shredded)
- Take 3 cups fresh and clean fenugreek leaves
- Get 1 onion (diced)
- Take 2 tomatoes (diced)
- Get 6 cloves garlic (sliced or chopped)
- Take 2 green chillies..sliced
- Use 1 inch ginger…grated or Julien cut
- Take 1/4 cup oil (if you want you can use more than it)
- You need Fresh coriander as per need
- Take Whole spices
- You need 2 cinnamon sticks
- Provide 2 bay leaves
- You need 1 black cardemom
- You need 3-4 Curry leaves
- Use Achaar masala (homemade) you can use readymade too..
- Prepare 1 tbs red chillies powder
- Take 1/4 tsp crushed red chillies
- Prepare 1 tsp Cumin powder
- Provide 1 tsp coriander powder
- Provide 1/2 tsp turmeric powder
- Get 1/2 tsp fennel seeds
- Take 1/2 tsp black seeds (kalonji)
- Provide 1/2 tsp fenugreek seeds
- Provide 1/2 tsp mustards seeds
- Get 3/4 tsp salt or as per taste
- Use 1 tsp chaat masala..
- Prepare 3-4 tbs If you are using readymade masala then use
Steps to make Achari Methi kadu:
- Prepare your ingredients and cut the veggies…
- Peel,wash and shred the pumpkin…
- Prepare your achar masala and whole masala ready
- Clean and wash fenugreek leaves properly….roughly chopped it and keep aside…
- Take big wok or pateela add in oil, sliced garlic and whole garam masala….fry on low to medium flame until light brown and aroma comes….
- Now add diced onions and tomatoes, achar masala, curry leaves in it….
- Cook for 3 to 4 minutes only and add fenugreek leaves….
- Stir for 3 to 4 minutes more and now add shredded pumpkin and leave on steam cooking by covering with lid for 5 minutes only…
- After steam cooking just stir constantly for more 2 to 3 minutes to dries out the water….add green chillies and Julien cut ginger…turn off the heat and cover it for more 1 minute until aroma of ginger and chillies absorb in the veggies….tadda yummmmmmmmm kadu methi is ready…..
- Enjoy with hot nan or chapati and with fresh seasonal salad…. Garnish with fresh coriander
- #Special note..I don't boil the methi as in this way the original taste, nutrition and aroma can be wasted…so avoid to boil the methi or spinach.. if needed just blanched it in it's own water….
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