Methi Raita is yet another variation of raita i came up with some time ago, when i was making vangi bhaath for lunch and wanted a really different raita to go with it, and also include the greens, coz in my mind i think that baingan or brinjal has no nutrient value, i call it be-gun(no great characteristics). I had a bunch of methi leaves lying in the refrigerator and i wanted to try a variation of lauki ka raita, and it worked like a wonder.
Raitas are basically whisked curd, mixed with seasonings like chat masala, roasted jeera powder, and sometimes with a tadka or red chilli powder and jeera, in north india, and mustard seeds and heeng and green chillies in south india, whatever be the variation, the end result is a fresh yogurt dip, or accompaniment to pulavs, or a homely roti sabzi meal.
- 1 bunch of methi leaves, cleaned and seperated from stems.
- 500 ml thick yogurt, whisked smooth.
- 1 onion, finely chopped.
- 4-5 garlic cloves, thinly sliced.
- 4-5 garlic cloves, finely chopped.
- 1/2 tsp chat masala
- 1/2 tsp roasted jeera powder
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder.
- 1 + 1 tsp oil for tempering.
- Finely chop the washed methi leaves, and set aside.
- Take a small frying fan, add a tsp of oil, and add the chopped onions, and the finely chopped garlic, and fry till fragrant and translucent, say for a minute.
- Now add the chopped methi, and fry for another minute, and then add the salt, and chat masala, and the roasted jeera powder and sugar. Fry for another minute, and remove it from heat and set aside.
- When cool, add it to the whisked yogurt, and adjust salt and sugar if needed.
- Now made the tadka. Heat the oil, in a tempering bowl, add thin slices of garlic, let it turn brown on the edges, and remove from the heat.
- Add the red chilli powder, and the coriander powder, and pour it over the raita.