Making methi dhokli nu shak
Wash and roughly chop fenugreek leaves. keep it aside.
For garlic paste, in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, 1 tsp coriander powder, and 1 tbsp Kashmiri red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
For masala paste, in a mixing bowl, add garlic paste, turmeric powder, coriander powder, red chili powder, jaggery, and sour buttermilk. Mix well. Masala paste is ready.
Heat oil in a pan, add mustard seeds, cumin seeds, hing, chopped green chili, and ginger paste. Sauté for a minute.
Now lower the flame, add the masala paste and sauté till oil separates from its sides.
Add masala paste into oil and Sauté till oil separates from the sides of the masala.
Then add tomato puree and mix well. Cook gravy till oil separates from its sides.
Now add methi leaves and salt. mix well.
Then add 1 cup of water and bring it to a boil. Cover and cook sabzi for 5 min on low flame.
Meanwhile in a pan, add 1 cup water, turmeric powder, salt, red chili powder, and 1 cup flour. mix well and place pan on gas and cook on medium flame till mixture leaves sides of the pan.
Spread dhokli mixture into a grease plate and cut it into cubes.
Now, add dhokli into the sabzi mixture and mix well.
Cover and cook sabzi for 3-4 minutes so masala flavor absorbs in it.
Add garam masala and some coriander leaves. mix well.
Serve methi dhokli nu shak with paratha, roti, or steamed rice.