Seyal Maani with Methi
Seyal Maani with Methi is a nice way to use seasonal produce and leftover rotis. Bits of left-over rotis(Indian flatbread) are hand-torn and cooked in flavorful gravy sauce of fresh seasonal herbs such as fresh fenugreek leaves, spring onions along with spices and other aromatics. If herbs are not in season, basic pantry ingredients are used
Equipment
- 1 flat heavy bottom pan with lid
- 1 wooden spatula
Ingredients
1 cup = 250ml
- 4 leftover rotis
- 1 cup methi (fresh fenugreek leaves) plucked and washed
- ¼ cup coriander leaves chopped
- 4-5 cloves garlic chopped, 15 gm
- 1-2 green chilies chopped
- 2 medium tomatoes chopped,100 gm
- 1 tsp sesame seeds for topping (optional)
- 3 tbsp oil
- 1/2 cup water use as needed
Spices
- 1 tsp salt use as needed
- ½ tsp turmeric powder adjust
- 1 tsp coriander powder
- ½ tsp red chili powder use as needed
Instructions
Prepping
- Firstly, cut the rotis into strips. The traditional method is to cut or roughly tear into small pieces
- Roughly chop washed methi (fenugreek) leaves.
How to make Seyal Maani with Methi
- For this, in a kadai or flat heavy bottom pan, heat 3 tbsp of oil.
- Add chopped garlic and sauté it till golden brown and emits a nice garlicky aroma.
- Then add the roughly chopped methi leaves.
- Sauté till the methi leaves slightly wilt and deepen their green color. Work on low to medium flame.
- Then add in the roughly chopped tomatoes and green chilies.
- Add turmeric powder, red chili powder, coriander powder and salt. Also add in some chopped coriander.
- Mix and sauté for 1-2 minutes. Then cover and cook on low to medium flame for 2-3 minutes till tomatoes turn mushy.
- When oil starts to ooze from sides, add in one-third cup water. Check the seasoning. You could also add a teaspoon of crushed kasuri methi at this stage.
- Let the liquids come to a gentle boil. Cover and simmer for minute.
- Finally tip in the roti strips and combine thoroughly. Add some warm water if needed.
- Cover and let the maani cook on low flame for 5-7 minutes. Then put off flame.
- Optional - Just before serving top up with some toasted sesame seeds.
Video
Notes
- For this recipe 1-2 days old rotis that have been stored in fridge work well.
- Keep a watchful eye. Garlic must not burn.
- Over-sautéing can make methi leaves bitter, so it's important to sauté them lightly.
- The gravy should have a slightly salty taste as the maani will absorb some of the salt.
- Some other suggestions for toppings are red chili flakes, toasted pumpkin seeds or toasted and crushed peanuts or grated Parmesan cheese