Methichi Bhaji/ Methi ki sabji
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 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
  • Salt
  1. Heat 3 tbsp. oil in a pan. Add chopped garlic and green chilies and fry until garlic turns light brown in color.
  2. As garlic turns brown, add sliced onions and fry until onions become soft.
  3. As onions become soft add turmeric powder and chopped fresh fenugreek leaves and mix.
  4. Cover and cook on low heat.
  5. As fenugreek leaves turn softer, add salt to taste and crushed peanuts.Mix on medium heat.
  6. Cook for couple of mins to get rid of excess water. Add grated fresh coconut and mix well and turn off the heat.
  7. 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
Recipe by Kali Mirch - by Smita at