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 4 1/2 to 5 cups rinsed well and roughly chopped
  • 1 big onion approximately 1 cup finely chopped
  • 1 1/2 tbsp yellow moong dal washed and soaked in water for 1 hour and then drained
  • 1 1/2 to 2 tbsp oil
  • 3 to 4 green chillies slit lengthwise (adjust to taste)
  • 7 to 8 garlic cloves finely chopped
  • 1/2 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 , 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 turmeric powder, saute well, add moong dal and saute well.
  • Add methi leaves and saute on a high flame till they wilt, Then lower the flame to LOW 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.