Ingredients

• 2 cups- Moong Sprouts or 2 cups- fresh Channa
• 1 coconut
• 1 onion, chopped
• 1 tsp-corn flour
• oil
• salt to taste
• To be ground into paste
• 1 cup- chopped Coriander
• 7 Green Chillies
• 1/2" -piece Ginger
• 6 cloves Garlic
• 2 tsp -Lemon Juice
• 4 to 5 Spinach leaves
• For the methi muthias
• 2 cups -chopped Methi
• 1/2 cup -Wheat Flour
• a pinch of Asafetida
• 1 tsp- Sugar
• 1 tsp- Chilli Powder or 1 tsp- Green Chilli-Ginger paste
• 2 tbsp -hot Oil
• Oil for frying
• For garnish Chopped Coriander

How to Make Hare Chane Ki Kari (with Methi Muthia)

• Boil the channa (or the moong sprouts). Scrape out the coconut meat, add 2 cups of water and blend in a blender. Strain the coconut milk.
• Heat the oil and fry the onion for one minute. Add the paste and fry for 3 to 4 minutes.
• Add channa or the sprouts.
• Mix the corn flour in the coconut milk, add salt and add to the chana mixture.
• Mix all the ingredients for the methi muthias including the hot oil. Shape into balls and deep fry in oil on a slow flame.
• Add these balls to the curry. Serve hot decorated with fresh coriander.