Methi Pithla

Whisk well gram flour and water so that there are no lumps. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida.

After it stops spluttering, add the ginger and garlic. Stir fry for a minute and then add the onions and green chilies. Saute till light brown.

Add the coriander leaves, followed by all the dry spices. Mix well and add the chopped greens. Stir fry on a low flame till it is cooked.

Now add the batter and continue to simmer till it becomes thick. Switch off the flame and serve as a side dish with chapati or rice.