Methi Bhaji (Maharashtrian Methi Sabji)
Methi bhaji is a nutritious and flavorful dry sabji that pairs well as a side dish with roti or bhakri. Prepared in the Maharashtrian style, this dish features a subtle use of spices, allowing the distinctive taste of fenugreek leaves to take center stage.
Ingredients
- 1 ½ tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 tablespoon Garlic finely chopped
- 1 large green chili finely chopped
- ¼ teaspoon Turmeric powder
- ⅛ teaspoon Hing (Asafoetida)
- 1 cup red onion chopped
- Salt to taste
- ¼ – ½ teaspoon red chili powder
- 2 cups Fenugreek leaves (methi leaves)
- ⅛ teaspoon Sugar optional
Instructions
- Heat the oil in a pan or kadai on medium heat.
- Once hot add cumin seeds and let them sizzle.
- Next fry in chopped garlic and green chili till raw smell of garlic goes away or for a minute.
- Add hing and turmeric powder, immediately add onion.
- Mix and cook till onion gets soft.
- Add salt and red chili powder, mix and cook for a minute.
- Mix in methi leaves and cook for 3-4 minutes or till methi leaves gets cooked.
- If adding sugar, then add at this time and stir.
- Transfer to a serving bowl.
Notes
How to reduce the bitterness of Methi leaves?
- Wash the Methi leaves, sprinkle some salt over it and let it rest for 15-20 minutes.
- By this time leaves will leave its own water. Squeeze out all the water using your fist.
- Then chop them and use in the recipe.
Nutrition
Calories: 204.2kcalCarbohydrates: 10.3gProtein: 6.8gFat: 12.2gSaturated Fat: 0.8gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 6.3gSodium: 586.5mgPotassium: 147.1mgFiber: 2.5gSugar: 3.4gVitamin A: 5IUVitamin C: 9.5mgCalcium: 27mgIron: 1.8mg
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