This is a delicious combination of methi and coconut! Methi leaves are slightly bitter in taste and combining them with roasted coconut wonderfully balances out all flavors. I disliked methi since childhood but nowadays this has become a weekly favourite in my house.
There are 2 types of fenugreek available in market one with long leaves & other with small leaves also known as valutli methi (one grown in sand).
This wonder herb is rich in minerals like Potassium, Calcium, and Iron. The leaves have good dietary fiber and are abundant in Vitamin C and Vitamin K.
INGREDIENTS
4 Bunches of Methi
1 tsp Cumin Seeds
1 tsp mustard seeds
3 tsp Oil
2 tsp chopped garlic
1 tspn asafoetida(hing)
1 tsp sugar
salt to taste
4 Green chillies chopped
1/2 cup freshly ground coconut
METHOD
1) Separate stems from methi leaves, wash them thoroughly in cold water. Add salt to bowl of water & keep the methi leaves immersed in this salty water for atleast 15 minutes .this will help to remove the mud from the methi leaves.Drain the methi leaves in a colander to remove excess water.
2) Heat oil in a pan, add hing,cumin,mustard seeds, garlic and saute till garlic gets nice golden color. Add green chillies.
3) Add methi leaves,sugar, salt, mix, cover and let it get cooked in its own juices.remove lid after 1 minute & stir uncovered till methi shrinks
4) Add fresh grated coconut, mix, cover and cook for another 2 mts.
5) Methichi bhaji is ready to serve with chapathi /phulkas.
There are 2 types of fenugreek available in market one with long leaves & other with small leaves also known as valutli methi (one grown in sand).
This wonder herb is rich in minerals like Potassium, Calcium, and Iron. The leaves have good dietary fiber and are abundant in Vitamin C and Vitamin K.
INGREDIENTS
4 Bunches of Methi
1 tsp Cumin Seeds
1 tsp mustard seeds
3 tsp Oil
2 tsp chopped garlic
1 tspn asafoetida(hing)
1 tsp sugar
salt to taste
4 Green chillies chopped
1/2 cup freshly ground coconut
METHOD
1) Separate stems from methi leaves, wash them thoroughly in cold water. Add salt to bowl of water & keep the methi leaves immersed in this salty water for atleast 15 minutes .this will help to remove the mud from the methi leaves.Drain the methi leaves in a colander to remove excess water.
2) Heat oil in a pan, add hing,cumin,mustard seeds, garlic and saute till garlic gets nice golden color. Add green chillies.
3) Add methi leaves,sugar, salt, mix, cover and let it get cooked in its own juices.remove lid after 1 minute & stir uncovered till methi shrinks
4) Add fresh grated coconut, mix, cover and cook for another 2 mts.
5) Methichi bhaji is ready to serve with chapathi /phulkas.
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