Methi Bhaat

Ingredients:

2 bunches of Methi (menthyada soppu)
Vangibath powder (home made or MTR) - 5 - 6 tsp
small piece of Jaggery.
Cooked Rice
salt to taste.

For tadka or Oggarane:

Mustard Seeds - 1 tsp
Urad dal (uddina bele) - 1 tsp
asafoetida(hing) - pinch
turmeric powder - 1/2 tsp
curry leaves (karibevu) - 6-7 leaves

Vangibath Powder Preparation: Will post it soon

Bath Preparation:

1. Cut off the root portion from the methi bunch. Clean and chop it.
(if you chop and clean, all the sap of the methi will get washed off and so will the nutrients)

2. Heat 2 tsps of oil in a kadai.
3. Add the mustard seeds. Let it splutter. Then add urad dal, hing and turmeric.

4. Add the chopped methi leaves. Fry it for a while. Add a little salt and let it cook.

5. When the methi is cooked, add jaggery and add 4-5 spoons of the Vangibath powder.
6. Mix well. cover it with a lid and let it cook for 3-4 mts (call this the methi mixture). Stir in between to prevent charring.

7. Add cooked rice little by little, salt as per taste and mix.

Notes: The amount of vangibath powder depends on the spice level. You can can also add 3-4 pieces of dry red chilli to make it spicier.

The methi mixture with the vangibath powder can be stored in a sealed container in the refrigerator for up to a week. Whenever you need, just mix hot rice and methi bath is ready.

Variations:
You can use capsicum or brinjal instead of methi and follow the same process to make capsicum bath or Vangibath.
You can also add a little tamarind paste (1/2 tsp) or 3 -4 tsps of tamarind water.
you can add some grated dry coconut or dry coconut powder for added taste.