Tuesday, March 29, 2011

Methi Ki Sabzi | Methi Bhaji

Methi is a very popular green herb which is also commonly known as fenugreek leaves in English, menthya in Kannada, menthe akulu in Telugu. They are very much aromatic and slightly bitter in taste.  The subzi recipe given here is very easy to make and very healthy to eat. Another Punjabi recipe of Methi, Methi Makai Malai  also tastes great with Parathas.

Preparation Time: 15 minutes

Servings: 2

  • 1 Bunch of Methi/ Fenugreek leaves
  • 2 medium sized potatoes – peeled and cut into tiny cubes
  • 1 large sized onion
  • 2 tablespoon oil
  • 4-5 garlic petals – peeled
  • 1-2 green chilies
  • 1 tablespoon haldi/turmeric powder
  • 1 large sized tomato, chopped
  • 1/2 cup grated coconut
  • Salt to taste
  • Pick the leaves of Methi, clean rinse and chop them up .Keep aside.
  • Peel the potatoes and cut them into small cubes and keep soaked in water.
  • Add oil to a heavy bottom cooking vessel/kadai, when the oil gets heated up add the ingredients listed under tempering.
  • Keeping the heat at low, add garlic and onion fry for a minute.
  • Once the garlic turns light brown, make sure the oil is not too hot and add the green chillies and turmeric powder.
  • Now add the thin slices of potato cubes and cook until tender.
  • Follow this by chopped Methi.
  • Cook for another 8-10 minutes.
  • Add the grated coconut and salt to taste. Mix well. Leave for another 2 minutes.
  • Serve hot along with hot rotis/chawal.
PS: The trick here is to not close the lid on the pan while it cooks.


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