Methi Bhaji / Fenugreek leaves curry

 “The” most favorite bhaji of mine . Has a very special memory associated with it. In the USA , where my son was born , doctors usually recommend having fenugreek tablets after delivery for all the medicinal properties this wonderful vegetable has.On the next day of my  delivery , my OB-GYN saw me eating this wonderful bhaji along with a fresh homemade Bajra roti. She was so surprised and happy to see this recipe . She now has this posted on her website as a go-to recipe for new-moms.

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients

 

  1. 1 bunch fenugreek greens - pluck the leaves and discard the stem.

  2. Moong dal / Split Green gram - ⅓ cup - soaked in water for 2-3 hours

  3. Onion - 1 finely chopped

  4. Garlic cloves 2-3 - crushed

  5. Green chilies - 2 finely chopped

  6. Vegetable oil - 1 TSP

  7. Hing powder - ¼ TSP

  8. Salt to taste.

methi bhaji.JPG

Method

 

  1. Wash fenugreek leaves thoroughly.

  2. Heat a Iron kadai (cast iron pot) on medium heat. Once hot add oil. Once hot , add hing powder.

  3. Add crushed garlic and let saute till they turn golden brown. Add chopped green chillies.

  4. Add chopped onion saute till they turn translucent.

  5. Add soaked moong dal and mix well. Saute for a minute.

  6. Add washed fenugreek leaves and mix well.

  7. Add salt to taste and mix well. Once you add salt leaves start to release water. Cook leaves till water dries out. Do not cover kadai while cooking.

  8. Mix well and serve hot with jowar or bajra roti.