To start making Menthi Aaku Badeela Koora recipe, wash and chop the fenugreek/methi leaves and keep aside.
In a bowl add chickpea/besan powder, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder.
Add enough water and knead them into a stiff dough. When the dough comes together, add a final teaspoon of oil and knead again.
The next step is to divide the dough into small portions.
Apply a small amount of oil to your palms and roll each dough portion into a pebble-sized ball. (These are called badeela). Place them on a greased plate.
In a heavy-bottomed pot, heat 2 tablespoons oil. Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and dry red chillies. Let it cook for about 30 seconds.
Add the rolled badila (chickpea flour balls) and mix well.
Cover the pot and cook for 10 minutes, stirring occasionally and checking the doneness of the Badeela Koora. The badeela takes 10 -12 minutes to cook. Take a bite of Badeela, it should not taste raw.
Once the badeela koora is cooked, add the methi leaves and fry for about 3 to 4 minutes until the methi leaves are cooked and wilted.
Once the Menthi Aaku Badeela Koora is ready, switch off the heat and enjoy it hot.
Serve with Menthi Aaku Badeela Koora Andhra Style Ingavu Chaaru Recipe and steamed rice Andhra style Sunday lunch and Indian diabetic meal.
