Methi chi Bhaji is a simple maharashtrian recipe but fabulous in taste and this is one of the healthiest recipes with fenugreek. There are numerous variations to this simple bhaji, posting my version of the same.
- 1 bunch fresh tender fenugreek leaves(methi) rinsed well (using only tender stalks) and roughly chopped say about 4 cups
- 1 onion approximately 1/2 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
- 1/4th tsp mustard seeds
- 1 dry red chilli broken
- 1/8 tsp asafoetida
- 1/4th tsp turmeric powder
- Sugar to taste
- Salt to taste
- Heat oil in an iron kadai, pop in mustard seeds.
- When they splutter add asafoetida, slit green chillies, broken 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 in the 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 in the salt and sugar.
- The methi will take 7 to 8 minutes to cook depending on how tender the leaves are. Stir occassionally. Once done transfer to a serving bowl and serve hot.
- 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. Also you may need to sprinkle a little water to cook them.
- You can sprinkle fresh grated coconut for added flavour.
- 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.