Methi pulao with Millets and Crispy fried Karela



A few weeks back I tasted Methi (fenugreek leaves) pulao at a friends place. Instantly loved the taste. I love methi. I will eat anything that’s green, except frogs and snakes. I also love bitter gourd aka Karela (not to be confused with Kerala,the Indian state). Most people (read The Husband) don’t like Karela because of the bitter taste. Back home, my aunt used to make a thick dal called ‘Koot’ with Karela. Anyway, it is definitely an acquired taste!

I was thinking of making a healthy lunch yesterday that didn’t involve the carb loving culprit, ‘Rice’! The next best option was Brown rice (erm..) or Millets. I chose the latter. So here’s my recipe of Methi Pulao with Millets and crispy fried karela which is excellent for Diabetics and people like me who are trying to lose weight.


What you need:

1 cup of millets
250 grams of Fresh Methi (Fenugreek leaves)
1 bay leaf
1 cinnamon
2 onions thinly sliced
2 tomatoes finely chopped
1 tablespoon ginger garlic paste
Salt to taste
1 tablespoon olive oil
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1/2 teaspoon red chilli powder (add more if you like it spicy)
1 tablespoon jeera(cumin) powder
1 tablespoon garam masala
Water (double the quantity of millets)

Let’s cook:

Step 1: Heat olive oil in a pressure cooker and add bay leaf and cinnamon. Fry for 10 seconds and add sliced onions and ginger garlic paste. You know the drill, fry till the onions turn pinkish.

Step 2: Add chopped tomatoes, turmeric and fry till tomatoes turn soft. To this add the fresh methi leaves and millets and give it a good stir.

Step 3: Add coriander, jeera and chilli powder. Add garam masala and fry for 2 minutes.

Step 4: Add 2 cups of water and salt. Cover and pressure cook it for a couple of whistles. Eays peasy Methi Pulao is ready to devour!

Crispy Karela recipe: Before I begin, I would like to apologize because my karelas look like Ross from Friends when he goes to that spray tan place and gets a 4- 4’s on his face. I was too engrossed watching ‘Billions’ and they turned almost black. The surprising fact is, they taste even better!!

A few weeks back I had made a dry red chilly and black pepper powder. Simply fry them one by one in a pan without using oil. Once they are cool, put them in the mixer jar and make a nice spice powder. Store it! They go well with anything like boiled eggs, fried eggs, curries or even maggi noodles.

What you need:

2 firm Karelas (bittergourd)
1 tablespoon salt
Chilli and Pepper powder
1 tablespoon vegetable or Canola oil

Let’s cook:

Step 1: Cut the karela into nice round slices. Wash them. Sprinkle salt and set aside while you go and watch that aforementioned Friends episode.

Step 2: After 20 minutes, squeeze all the excess water from the Karela making sure it’s all dry.

Step 3: Heat oil in a pan and add Karela. Keep frying till you are happy with the crispiness. 5 minutes before you turn off the heat, add that gorgeous chilli and pepper powder, stir. Serve it with hot and fluffy Methi Millet Pulao.

The crispy bits of Karela along with the protein rich Methi Pulao and a dollop of ghee is absolutely divine!!

Try it you guys! Happy Cooking!!


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