Delicious methi palak bhaji in Hyderabadi style1. Cook methi palak leaves (finely chopped) with peanuts and water in a cooker on high pressure for 10 mins (3-4 whistles) 2. Cook dal in cooker on high pressure for 10 mins (3-4 whistles) 3. Allow #1 to cool completely. remove and save extra water for later use and then add gram flour in methi-palak mixture and mash it with hands. 4. Mash the dal seperately 5. Heat oil in a pan, add mustard seeds ,when mustard seeds start spluttering add red chillies.colour of the red chillies will change immediately in 5-10 secs. now add curry leaves. 6. Then add Asafoetida, turmeric powder, dal and stir for 2 mins 7. Add methi palak mixture, tamarind pulp, crushed green chillies and salt 8. Cook for 10 mins and keep aside.you can adjust the consistancy by adding more water. here you can use the methi-palak saved water in #3 9. Heat oil in a seperate pan and add chopped garlic. add this tadka to sabji when gralic turns into brown colour. Please note tadka is optional. 10. You can adjust the quantity of termanind pulp as per your taste. Put lots of ghee on plain hot rice and have this bhaji with it and enjoy!! How to make the tasty recipe procedure as follows: 1. Cook methi palak leaves (finely chopped) with peanuts and water in a cooker on high pressure for 10 mins (3-4 whistles) 2. Cook dal in cooker on high pressure for 10 mins (3-4 whistles) 3. Allow #1 to cool completely. remove and save extra water for later use and then add gram flour in methi-palak mixture and mash it with hands. 4. Mash the dal seperately 5. Heat oil in a pan, add mustard seeds ,when mustard seeds start spluttering add red chillies.colour of the red chillies will change immediately in 5-10 secs. now add curry leaves. 6. Then add Asafoetida, turmeric powder, dal and stir for 2 mins 7. Add methi palak mixture, tamarind pulp, crushed green chillies and salt 8. Cook for 10 mins and keep aside.you can adjust the consistancy by adding more water. here you can use the methi-palak saved water in #3 9. Heat oil in a seperate pan and add chopped garlic. add this tadka to sabji when gralic turns into brown colour. Please note tadka is optional. 10. You can adjust the quantity of termanind pulp as per your taste. Put lots of ghee on plain hot rice and have this bhaji with it and enjoy!! How to make the tasty recipe description mentioned here,Delicious methi palak bhaji in Hyderabadi style