Methi Bhaji Recipe Maharashtrian Style, How to make Methi Sabzi
Author: Gopi Patel
Recipe type: Main
Cuisine: Maharashtrian
Prep time:
Cook time:
Total time:
Serves: 2
- Methi (Fenugreek leaves): 2 bunches
- Yellow Moong dal: 1/3 cup
- Asafoetida (hing): 1/4 tsp
- Ginger: 1 tsp grated
- Garlic: 1 tsp chopped
- Onion: 1/2 cup sliced
- Green chili: 1 piece slit
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 tsp
- Sugar: 1 tsp
- Salt: 2 tsp or to taste
- Lemon juice: 1 tsp
- Pluck the leaves of methi / fenugreek from stem and wash thoroughly in water for atleast 2 to 3 times to remove any impurities or dirt.
- Drain the water from methi and keep aside.
- Soak the yellow moong dal in water for 10 to 15 minutes.
- Heat a pan and put oil in it.
- Once the oil is hot add asafoetida (hing), chopped garlic and ginger and sliced green chilies.
- Add sliced onions and saute the onions for 1 minute until they turn soft.
- Drain the water from soaked moong dal and add moong dal in the pan.
- Let moong dal cooked along with onion for 2 to 3 minutes.
- Add turmeric powder and coriander powder. Give a stir and mix well all ingredients.
- Now add washed methi leaves or fenugreek leaves and give a stir by using two spoons or ladles.
- Let the methi gets cooked for 2 minutes until it reduces in size.
- Once methi starts shrinking add salt as per taste and sugar. Squeeze 1 tsp of lemon juice.
- Give a sitr and cook methi with lid open for 2 minutes.
- Methi bhaji is ready. Serve this maharashtrian style cooked methi bhaji with hot phulkas, chapati or tandlachi bhakri.
Recipe by WeRecipes at https://werecipes.com/methi-bhaji-recipe-maharastrian-style/
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