Methi Bhaji | Fenugreek Leaves Stir Fry
Servings 4 People
Ingredients
- 3 bunches methi / fenugreek leaves
- 1 medium sized onion finely chopped
- 2 tablespoon coconut freshly grated
- 1 tablespoon jaggery
- 4 Garlic Pods finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoon oil
- To taste Salt
Instructions
- Wash the fenugreek leaves. Separate the leaves from the stems.
- Finely chop the leaves.
- Heat a kadai or wok. Add oil. After oil gets heated, add onion and saute till onion turns pinkish. Add chopped garlic and saute till raw smell goes away.
- Add finely chopped fenugreek/methi leaves and saute on low flame.
- Cover and cook for 15 minutes. Fenugreek leaves will release little water and will get cooked on its own if covered and cooked. However, you can add 1/4th cup water and cook the fenugreek leaves in it if you wish.
- Add turmeric powder, red chili and jaggery powder and mix.
- After the leaves are cooked, add grated coconut and mix well.
- Add salt to taste and mix.
Video
Notes
- It is important to separate the leaves from stem before chopping the fenugreek leaves.
- You can use a chopper to finely chop the leaves after separating from stem.
- I prefer to cover and cook the fenugreek leaves instead of cooking by adding water. Just that you have to frequently monitor that fenugreek leaves don't burn.
- Red chili powder can be replaced by 1 green chili.