Tuesday, 2 August 2016

Methi Bhaji !

Fenugreek leaves (methi) tat are very nutritious are a regular affair at home and made included in many different ways in our diet. Mostly I add them along with carrot or potatoes , or include them in rice as pulaos or make Methi Paratas. But my recent try with methi is this maharashtrian style bhaji where just methi is cooked and nothing else is added to it. Trust me, even though methi has that slight bittery taste, when combined with garlic and served hot right from pan it taste so yumm with hot rotis/phulkas. And this is one for those easy recipes as methi cooks just in minutes.You might need loads of methi leaves to make this bhaji as it reduces a lot.


  • 2 - 3 cups methi leaves
  • 1 1/2 tbsp oil
  • 1 tsp Jeera
  • a pinch of hing
  • 2  - 3 garlic cloves (big ones)
  • 1 medium onion (finely chopped)
  •  2 Green Chillis
  • salt as needed
  •  a pinch of sugar
  • 1/2 tsp chilli powder
  • lemon wedges to serve

  • Clean the methi leaves, separating from their stems and then wash them twice or thrice.
  • Heat oil in a pan, add jeera and hing, followed by chopped garlic and onions.

  •  Add green chillis and saute the onions till they turn slightly brown.
  • Add the methi leaves, salt , sugar and chilli powder to it.

  •  Toss the leaves, and within minutes they shrink and reduce in volume.
  • Do not overcook, just 2 - 3 minutes should be enough. Turn off stove.
  • Squeeze lemon juice and serve hot.


  • Onions are optional too and I added them just to increase the volume of the dish.
  • Make sure you serve it hot, with lemon juice. 
  • A pinch of sugar help to balance that bitterness of methi leaves.
  • Be careful with salt , add little as methi leaves reduce a lot.

With Love,

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