Methi Bhaji | Methi Sabzi Recipe

Methi Bhaji

Methi Bhaji

 

Methi Bhaji is fenugreek leaves based Maharashtrian dish that is not only healthy but also equally delicious. Methi leaves are loaded with health benefits like clearing constipation. It has also been a key ingredient in most of the home remedies for better skin and hair. Methi is rich in calcium as well as iron, making it a great addition to your diet, especially if you are dealing with anemia. Methi Sabzi is an easier way of making this addition as otherwise Methi leaves are bitter. Grated coconut is added to this methi sabzi that not only gives it a texture but also a rich flavor. This Methi Bhaji tastes best when served with chapatti.

For similar methi recipes, check: Dal Methi Usal Recipe, Methi Kadhi Recipe, Dal Methi Recipe, Tomato Aloo Methi Sabzi Recipe, Baby Methi Bhaji Recipe, Methi Bhakri Recipe.

So, let’s get started with Methi Bhaji Recipe;

 

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Total Time: 25 Minutes

Serves for: 2

 

Ingredients:

 

1) 1 bunch of Methi (fenugreek leaves)

2) 2 Big sized chopped onion

3) 4-5 roughly sliced garlic cloves

4) 2 green chillies

5) 2 tsp oil

6) Salt to taste

7) 1 tsp sugar

8) 1/2 tsp turmeric powder

9) Pinch of asafoetida

10) 1 cup grated fresh coconut

11) Chopped fresh coriander leaves

 

Method:

 

Pick methi leaves. Wash and finely chop them. To reduce the bitterness wash and chop them, add some salt and keep aside.

Again wash and squeeze out all the water.

Heat oil for tempering, add asafoetida, chopped onion and garlic cloves, chopped green chillies, turmeric powder and sauté till onion becomes translucent.

Add chopped methi leaves, little salt, sugar, keep a lid and let it cook on low heat for 10 minutes.

Once methi is cooked, add grated fresh coconut and mix well.

Turn off the heat and garnish with chopped fresh coriander leaves.

Serve with varan bhaat or chapatti or bhakri.

 

How to make Methi Bhaji with step by step images:

 

1) Pick methi leaves. Wash and finely chop them. To reduce the bitterness wash and chop them, add some salt and keep aside.

 

Methi Bhaji

Methi Bhaji

 

Methi Bhaji

Methi Bhaji

 

Methi Bhaji

Methi Bhaji

 

Methi Bhaji

Methi Bhaji

 

2) Again wash and squeeze out all the water. Heat oil for tempering, add asafoetida, chopped onion and garlic cloves, chopped green chillies, turmeric powder and sauté till onion becomes translucent.

 

Methi Bhaji

Methi Bhaji

 

Methi Bhaji

Methi Bhaji

 

Methi Bhaji

Methi Bhaji

 

3) Add chopped methi leaves, little salt, sugar, keep a lid and let it cook on low heat for 10 minutes.

 

Methi Bhaji

Methi Bhaji

 

Methi Bhaji

Methi Bhaji

 

Methi Bhaji

Methi Bhaji

 

4) Once methi is cooked, add grated fresh coconut and mix well.

 

Methi Bhaji

Methi Bhaji

 

5) Turn off the heat and garnish with chopped fresh coriander leaves.

 

Methi Bhaji

Methi Bhaji

 

6) Serve with varan bhaat or chapatti or bhakri.

 

Methi Bhaji

Methi Bhaji

 





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