METHI CHI BHAAJI (FENUGREEK LEAVES DRY VEGETABLE)

Methi i.e. fenugreek leaves is a very healthy vegetable. Though bitter in taste, it can still be used in the preparation of various delicious dishes, as there are ways to reduce it’s bitterness. The bitterness makes it diabetic friendly too.

It is not only the leaves, but the seeds too, are high on the health quotient and have various uses. In winters the seeds are soaked and sprouted and used in the preparation of laddoos, vegetables and rice dishes too. Fenugreek leaves and the seeds both are good for lactating mothers!

Here I have prepared a very simple vegetable, by squeezing the leaves to reduce it’s bitterness and adding some jaggery. This makes the vegetable totally delicious. But this is optional. Those who like the bitter taste can omit squeezing the vegetable. Again diabetics can simply omit the jaggery as after squeezing out the vegetable’s juice, the bitterness just vanishes and the vegetable tastes equally delicious. Or one can just add a little stevia!

For some more delicious Methi dishes, do take a look at the following recipes too….

1. Doodhi Methi Muthiya

2. Methi Thepla

3. Whole Wheat Methi Thalipeeth

Prep Time : 20 min

Cooking Time : 25 min

Serves : 4

INGREDIENTS:

• 4 cups Chopped Fresh Fenugreek Leaves (approx 2 medium bunches)
• 4 cups Chopped Onions (4 large Onions)
• 4 large Garlic Cloves …. Slightly crushed
• 4 Green Chillies ….. Slit lengthwise
• 1/2 tsp Turmeric Powder
• 2 tsp Jaggery…. Optional
• 1/2 cup Fresh Grated Coconut
• Salt to taste
• 2 tbs Oil

METHOD :

1. To make Methichi Bhaaji, first break away the methi leaves along with the tender stalks.
2. Soak it in sufficient clean water for about 20 minutes and wash it thoroughly twice again. Set aside to drain.
3. Heat a kadhai and add oil to it. When the oil heats up, add the crushed garlic and slit green chillies.
4. Saute for a minute and add the finely chopped onions. Saute till translucent. Do not cover with a lid.
5. Add the turmeric powder and saute further for a while.
6. In the meantime, chop the fenugreek leaves and squeeze them in batches with your palms to discard it’s bitter juice.
7. When the onions are almost cooked add the squeezed fenugreek leaves and mix well.
8. Saute further without covering the lid. When the vegetable is cooked, add the salt jaggery and the grated coconut and mix.
9. Cook further for a few minutes, uncovered and switch off the flame.
10. Serve this delicious and nutritious Methi Chi Bhaaji with some hot phulkas and some steamed rice and Daali Toay.
11. To complete this delicious traditional meal do serve some Sukki Lasni Chutney and Phodnichi Koshimbir by the side!
12. Finish it off with a dessert of Doodhi Sabudana Kheer.