Methi ni Bhaji – Spicy Fenugreek leaves Does anyone remember the movie, ‘Herbie goes Bananas’?? Well at my residence the story goes like this… Anu goes anemic, because of which we have to eat more greens and resultantly, Kenzy goes bananas. :P As if I wasn’t crazy enough just being a Bawi, I’m now going bat-shit crazy because I have to eat green leafy vegetables nearly every day. Jeez! Luckily, of all the green leafy stuff Fenugreek and Spinach happen to be my favorite. Here’s the recipe to how we cook Fenugreek leaves at home for a regular simple menu. No fuss, no special ingredients. We just let the vegetable do all the talking… on the plate. :-) Ingredients: 3 bunches fenugreek leaves, pick them off the stem and wash in a colander 12-14 green chilies, cut into 1 inch pieces 4 onions, chopped Salt to taste 6 tablespoons oil Method: 1. Heat oil in a wok. Add green chilies and onions. Sauté till onions turn translucent. 2. Press the chilies with the spoon to infuse the spiciness into the onions and cook for 30 seconds. 3. Add salt and give it a stir. 4. Add the fenugreek leaves and immediately cover the wok without stirring. 5. Allow the fenugreek leaves to wilt and when they wilt and settle to the bottom stir the fenugreek with the onions and chilies simmering at the bottom. 6. Lower heat, cover once again and cook till the fenugreek leaves are cooked. If there is any excess water in the vegetable after it is cooked, increase heat and dry the excess water. (The vegetable should be dry but not bone dry.) Serve with dal and roti of your choice. Chef Notes: 1. I love that wee taste of bitterness in fenugreek leaves but if you’re someone who doesn’t enjoy that tinge of bitterness then sprinkle a bit of salt over the leaves. Leave it aside for 20 minutes. After 20 minutes, beat the fenugreek leaves with a wooden spoon and squeeze out the water and continue to cook as directed. 2. Increase or decrease the green chilies to suit your taste but for 3 bunches of fenugreek, this amount was spot on. 3. The end product of this recipe is on the dry side. It’s not a gravy dish so please be mindful of that when you cook it, but, as mentioned above, do not cook it bone dry. 4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. To view more photographs to this recipe please visit: kenzyskitchenkorner.blogspot.in/2014/10/methi-ni-bhaji-spicy-fenugreek-leaves.html
Posted on: Fri, 03 Oct 2014 22:29:03 +0000