Methichi Bhaji (Fenugreek Leaves dry Vegetable curry)

Methi Leaves (fenugreek leaves) has a very slight bitter taste to it and is also a very popular and healthy leafy vegetable widely used in Indian subcontinent. This is one of my most favorite leafy vegetables. Even as a child I relished this dish made by my mom. Now when I cook my dishes, I am always looking to sneak in methi into the recipe. It imparts that amazing flavor and taste. North Indians use it in a dried form known as kasuri methi. It is also used extensively in rice dishes, parathas, chicken dishes etc. Here I am presenting a very simple basic dish using methi leaves. It's very easy to make and goes well with roti and rice.

Let's check out the recipe:

METHICHI BHAJI

Ingredients: 

• 2 bunch of methi leaves (about 4 cups of chopped methi)
• 4-5 garlic pods chopped (large in size)
• 3 green chillies slit
• 1 onion med size chopped
• 1/4th cup toor dal 
• 1 tbsp grated coconut for garnish
• 1/4th tsp jaggery 
• 3 tbsp oil
• salt to taste

Preparation:

• Clean and wash methi leaves for a couple of times. It is usually muddy by the roots, so clean it nicely.
• Chop the leaves and keep aside.
• Soak the toor dal in little water for about 30 minutes and drain the water.
• Heat oil in a pan, then add garlic, saute for a few seconds. Add onions and chillies, saute for a minute and add toor dal, saute and let it cook till onions are translucent. 
• Now add the methi leaves, salt, jaggery and mix everything nicely. Close the lid and let it cook for 6-7 minutes. Do not add water. It gets cooked in the steam that gets generated. If need be then add very little water. 
• Garnish with grated coconut and serve hot with roti, yogurt, rice etc

njoY!! happY cookinG!!

Home-Grown Methi Leaves.

Nutrition Facts: A must have in your regular Diet. Methi seeds and leaves have medicinal properties too. They are known to be a rich source of steroidal saponins that prevent the absorption of cholesterol and triglycerides, therefore helping in controlling cholesterol. As fenugreek is rich in fibre and antioxidants, it helps in flushing out harmful toxins from the body and thus, aids digestion. Fenugreek ranks high among the ‘must haves’ for nursing mothers. I can endorse this particular benefit as I have experienced it first-hand :) This is due to the presence of diosgenin in the spice which increases milk production in lactating mothers. Using fenugreek as a part of your diet or as a paste to directly apply on your hair makes your hair shiny and black. One teaspoon of fenugreek seeds in your food can be an effective remedy for acid reflux or heartburn. It is high in iron content.