Fenugreek leaves is popular in a Goan household. It is usually made into a vegetable while in the rest parts of India methi leaves is used in many ways. It has many health benefits which makes it very popular. I had never cooked with methi leaves before so this was my first time. Just fyi, I have to be in a zen state before I get cooking with first time ingredients so as not to mess up the recipe 😉
Serving Size: 4-6
Ingredients:
leaves of 2 bunches of methi
1 small onion chopped finely
1 cup of moong or urad dal soaked for 30 minutes in water
1/4 tsp of Asafoetida (hing)
1/2″ finely chopped ginger
3 finely chopped garlic cloves
1 slit green chili
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp sugar
1 tsp lemon/lime juice
salt to taste
Directions:
Heat a pan add oil. Once the oil is hot add asafoetida (hing), chopped garlic, ginger and sliced green chili.
Add sliced onions and saute the onions for 1 minute until they turn soft.
Drain the water from soaked dal, add dal in the pan. Let the dal cook along with onion for 2 to 3 minutes.
Add turmeric powder and coriander powder. Give a stir and mix well.
Now add washed methi leaves or fenugreek leaves and stir.
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.
Mix well and let cook uncovered for 2 minutes.
Methi bhaji is ready to serve with phulkas, chapati or rice.
This is one I will definitely try! Thank you for visiting abluebunny, too!
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Thank You Much 🙂
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Looks yummy!
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Thank you so much Karen 🙂
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Wow this looks so yum!! Great, warming recipe for a cold night 🙂
xx
https://colourpotblog.wordpress.com/
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Thanks 🙂
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Looks great and super healthy. I’m gonna try it post workout on day this week!
If you have time, check out my latest blog post at https://tootinghustle.wordpress.com/2017/03/30/embarrassing-moment/ and let me know what you think!
Happy blogging x
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Thank You 🙂
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Yummy ☺
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Thanks 🙂
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I would definitely send this dish to my mother. Some serious cooking!
I’m happy and delighted!
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Thank You Kushagra 🙂
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Healthy no doubt…sometimes I substitute methi with spinach too..delicious..
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Oh wow that is a great replacement, thanks for sharing 🙂
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Thank you Nandini.
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Tnq for ur tasty recipes 😊
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Thank You Amogh 🙂
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Looks yummy and appetising 🙂
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Sindhu Thank You so much 🙂
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Thank You for the re-blog 🙂
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This looks delicious!
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Thank You so much 🙂
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HI NANDINI!
Me late mum used to use ‘METHI’ a lot in Her cocking. I think it was bitter, correct Me if I am wrong. I guess it has a number of medical qualities. Again Your recipe looks FINE. THANKING EU for sharing this recipe with US. Will give a go at some point of time.
HAVE A FABULOUS WEEK AHEAD.
WITH MY EVERY BLESSING
Stan de Man
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It is bitter in taste and the way to reduce it is by adding a little sweetness though it’s medicinal use outweighs it all Mr Stan 🙂 You too have a lovely week.
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This looks delicious! Thank you for sharing!
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Thank you Madeline so much 🙂
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I’m trying to imagine all the flavors together but can’t. I’ll have to try it. I sounds so interesting!
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Thank You Tali 🙂
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Love the combination
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Thank You so much Ritu…how is the little one doing 🙂
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She is good. Thanks for asking
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As a tip to commentators who may not know, you only use the young leaves and discard the rest, esp the stem. So it’s work if you are preparing a lot of methi.
Nandini, are those times for moong dal? Is there a special kind? I find I have to cook “sookhi” dal a lot longer esp if it is urad 😦 Yours looks so quick!
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Thank You so much for the tip. It was my first time cooking with methi leaves so I have a lot to learn. Yes it is urad dal as I did not have moong dal. I soaked the urad dal for 30 minutes and it softens the dal and it cooked fairly quickly to my surprise as well. It does not become mush but had a nice bite to it.
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Beautiful dish!
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Thank you Debbie so much 🙂
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Over here, I have a hard time looking for the leaves. Still, this is a sensational side dish.
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Thank You so much. It is hard to find if there is no Indian store close by.
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If you have the dried spice whole methi seeds -meyhe- (fenugreek seeds), you can easily grow your own fresh methi!
Just plant them in your garden or a flower pot on your balcony and in 2-3 weeks you can harvest nice crop of fresh methi. Just remember to use the top and young leaves and discard the stems.
These are what methe look like
http://www.akinotxilis.com/2015/03/31/un-condimento-al-dia-methe/
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Great idea… I too will give it a try. Hopefully the younger leaves are less bitter I guess 🙂
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The younger leaves are a nicer bitterness!
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Reblogged this on wwwpalfitness.
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Thank You so much for the re-blog 🙂
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You’re welcome my friend:)
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Looks delicious!!
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Thank You so much 🙂
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What a appetizing looking dish. I’ve never cooked methi baji, but have enjoyed it growing up. I do have the dried leaves, but I find whenever I add it to curries and such, there’s a lingering odor in the house for days. Do you find that? I see bunches of it at the market, perhaps I should try your recipe sometime.
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You are so right Loretta it does stink up the house and assuming the dried one will be stronger. I hope you do give it a try it’s a nice recipe I too enjoyed it a lot.
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That looks delish!
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Thank You so much Michelle 🙂
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Gorgeous!
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Thank You so much 🙂
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Looks delicious!
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Thank You so much 🙂
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Gorgeous combination, looks delicious 😊
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Thank You so much Priya 🙂
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Lovely 🙂
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Monica, Thank You so much 🙂
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Delicious recipe..
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Thank You so much Payel 🙂
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Nandini, this is something that really appeals to me, sounds delicious 🙂
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Thank You Lynne so much. I am so happy to hear 🙂
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Looks so beautiful…
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Thank You so much Ruchi 🙂
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I’ve only used fenugreek seeds. In Mexican herbalism they are good for lots of things. I will look for the leaves.
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It sure does have a lot of health benefits. So far I have only seen it in Indian grocery stores.
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Very informative! Good to know such an interesting leaf!
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Thank You Chris….it is and healthy 🙂
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This looks so gorgeous! I know how much Goans love Methi. This is one of the few vegetables that is cooked quite often at my in laws place 🙂
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Thank You so much 🙂
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Reblogged this on The Militant Negro™.
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Thank You so much for the re-blog 🙂
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Lovely and tempting 🙂 Thank you.
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Thank You Hans so much 🙂
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