Fenugreek leaves popularly known as Methi possess a great deal of medicinal value and is one of the important ingredients in an Indian household. It is known to possess anti-diabetic, anti-bacterial and anti-oxidant properties.
While the fresh leaves are more preferred option and has a bitter taste, the dried leaves and the seeds are also known to have a widespread usage in Indian cuisine. Also known by the name of Bird’s foot and Goat’s horn it is cultivated on a large scale in India and North Africa.
In India, fresh Methi leaves are used in several different recipes like Methi Malai Matar, Methichi Bhaji, Methi Besan, Methi Dal Fry, Aloo Methi etc.
Methichi Bhaji is a popular Maharashtrian recipe, which combines the crunchiness of peanut and sweetness of fresh coconut with the bitterness of leaves resulting into a finely balanced dish. With few ingredients used in this dish, it can be your go-to dish for your quick lunch preparations.
Let’s go through the detailed recipe
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- 2 bundles of fenugreek leaves (approx. 500 gms). Clean, wash and finely chop fenugreek leaves. Leave it in a strainer to drain excess water.
- 2 large onions sliced into lengths
- 5-6 green chilies finely chopped
- 5-6 cloves of garlic finely chopped
- ½ tsp turmeric powder
- ½ cup grated fresh coconut
- ¼th cup roasted groundnut/peanut (coarsely grounded)
- Cooking Oil
- Heat 3 tbsp. oil in a pan. Add chopped garlic and green chilies and fry until garlic turns light brown in color.
- As garlic turns brown, add sliced onions and fry until onions become soft.
- As onions become soft add turmeric powder and chopped fresh fenugreek leaves and mix.
- Cover and cook on low heat.
- As fenugreek leaves turn softer, add salt to taste and crushed peanuts.Mix on medium heat.
- Cook for couple of mins to get rid of excess water. Add grated fresh coconut and mix well and turn off the heat.
- Crunchiness of peanut and sweetness of coconut compliments the bitterness of vegetable. Methichi Bhaji can be relished with steamed rice and dal. It can also be enjoyed with ragi flour,sorghum flour or rice flour Bhakri
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