To begin making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and keep aside.To a bowl, add the chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder.Add enough water and knead them to a stiff dough. When the dough is coming together, in the end�add a teaspoon of oil and knead it again.Next step is to divide the dough into small portions.��Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions.�(These are called badeela).�Set them ready on a greased plate.To a heavy bottomed pan, heat 2 tablespoons of oil. Once the oil is hot, add the cumin seeds, mustard seeds, curry leaves and dry red chillies. Let it cook for about 30 seconds.�Add the rolled badeela (Chickpea flour balls) and give it a good stir.�Cover and cook for�badeela for 10 minutes stirring in intervals to check the Badeela Koora for the doneness. The badeela will take a good 10 -12 minutes to cook. Give the Badeela a bite and it should not taste raw.�Once the badeela koora is cooked properly, stir in the methi leaves and saute for about 3 to 4 minutes until the methi leaves is cooked and wilts down.Once the Menthi Aaku Badeela Koora done turn off the heat and serve hot.Serve�Menthi Aaku Badeela Koora�along with�Andhra Style Ingavu Chaaru Recipe�and�Steamed Rice�for an�Andhra Style Sunday Lunch and a�indian diabetic meal.