Methi chi Bhaji is a simple maharashtrian recipe but fabulous in taste and this is one of the healthiest recipes with fenugreek.
- 1 bunch fresh fenugreek leaves(methi) say about 5 cups washed well and roughly chopped
- 1 big onion finely chopped
- 1 1/2 tbsp yellow moong dal washed and soaked in water for 1 hour and then drained
- 2 tbsp oil
- 3 to 4 green chillies slit lengthwise (adjust to taste)
- 5 to 6 garlic cloves finely chopped
- 3/4th tsp mustard seeds
- 1 dry red chilli broken
- 1/8 tsp asafoetida
- 1/8 tsp turmeric powder
- Sugar to taste
- Salt to taste
- Heat oil in an iron kadai, pop in mustard seeds.
- When they splutter add asafoetida , turmeric powder, chopped green chillies, dry red chilli and chopped garlic. Saute till garlic gives a nice aroma.
- Add chopped onions and saute till transluscent, then add moong dal and saute well.
- Add methi leaves and saute on a high flame till they wilt, Then lower the flame and saute till they wilt completely. Only then add salt and sugar.
- The methi will take 7 to 8 minutes to cook.Stir occassionally.
- Serve hot with bhakris, chapatis or even as a side dish with rice.
- If the leaves are not tender you’ll need to add more sugar as methi leaves get bitter with age.
- The best part of this recipe is you can substitute it with any leafy vegetable.
- While cooking leafy vegetables always add salt after they wilt, as the quantity decreases and you’ll know exactly how much salt to add.
- Also remember leafy veg have their own salt content.
- Do Not cover leafy vegetables while cooking. They lose their colour.
- Sugar reduces the bitterness of the leaves and also gives added flavour.
- This recipe tastes best when cooked in an iron kadai.