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A classic Maharashtrian stir-fry featuring fresh fenugreek leaves, peanuts, and garlic. Its unique blend of bitter, savory, and slightly sweet flavors makes it a perfect side for roti or bhakri. Ready in under 30 minutes!
Prepare the Methi: Pluck the methi leaves from the stems. Discard thick, tough stems but keep the tender ones. Wash the leaves thoroughly in a large bowl of water 2-3 times to remove all grit. Drain completely in a colander, then finely chop them. Set aside.
Make the Tempering (Tadka): Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter for about 30 seconds. Then, add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
Sauté Aromatics: Add the finely chopped garlic, green chillies, and onion to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions soften and turn translucent.
Roast the Besan: Lower the heat and add the besan (gram flour) and turmeric powder. Stir continuously and roast for about 2 minutes. The besan will become aromatic and slightly change color. This step is crucial to cook out the raw taste of the flour.
Cook the Methi: Add the chopped methi leaves and salt to the pan. Mix everything well. The leaves will begin to wilt and release moisture almost immediately.
Simmer and Steam: Cover the pan with a lid and cook on low to medium heat for 5-7 minutes. Stir once or twice in between to prevent sticking. The methi should be tender by the end of this step.
A classic Maharashtrian stir-fry featuring fresh fenugreek leaves, peanuts, and garlic. Its unique blend of bitter, savory, and slightly sweet flavors makes it a perfect side for roti or bhakri. Ready in under 30 minutes!
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 180.03 calories per serving with 6.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Final Touches: Uncover the pan. Add the coarsely crushed roasted peanuts and the optional sugar. Mix well and cook for another 2-3 minutes without the lid, allowing any excess moisture to evaporate. The final dish should be dry.
Serve: Turn off the heat. Serve the hot Methichi Bhaji immediately with fresh roti, jowar bhakri, or as a side dish with dal and steamed rice.
Add 1 medium-sized boiled and cubed potato along with the methi leaves in Step 5 for a more filling dish.
Add 1/4 cup of soaked yellow moong dal along with the onions in Step 3. This adds extra protein and a different texture.
For a coastal flavor profile, add 2-3 tablespoons of fresh grated coconut along with the peanuts in Step 7.
Add 1/2 teaspoon of red chilli powder along with the turmeric powder in Step 4 for extra heat.
Fenugreek leaves are an excellent source of dietary fiber, which helps in relieving constipation and promoting regular bowel movements. The addition of hing (asafoetida) further aids digestion.
Fenugreek is well-known for its potential to help manage blood sugar levels, making this dish a good choice for individuals with diabetes.
Methi leaves are a great source of iron, which is essential for forming hemoglobin and preventing anemia. This makes the dish particularly beneficial for combating iron deficiency.
The combination of peanuts and besan (gram flour) provides a good amount of plant-based protein, which is vital for muscle repair and overall body function.
The best way is to salt the chopped leaves, let them sit for 15 minutes, and then squeeze out the bitter juice. Adding a small amount of sugar or jaggery at the end of cooking also helps balance the flavors.
Yes, it is very healthy. Fenugreek leaves are rich in iron, fiber, and vitamins. The dish is low in calories and provides plant-based protein from peanuts and besan, making it a nutritious addition to any meal.
One serving of Methichi Bhaji (approximately 115g) contains around 130-150 calories, depending on the amount of oil and peanuts used.
Absolutely. For a Jain or no-onion-garlic version, simply skip the onion and garlic. The dish will still be flavorful due to the other spices, especially hing and green chillies.
Leftover Methichi Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.
Yes, you can use frozen methi leaves. Thaw them completely and squeeze out all the excess water before adding them to the pan. You may need to reduce the cooking time slightly as they are already blanched.
This recipe goes great with these complete meals
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