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A classic Maharashtrian curry featuring fresh fenugreek leaves and chickpea flour in a thin, savory gravy. The slight bitterness of methi is beautifully balanced with peanuts, jaggery, and tamarind, creating a comforting and rustic dish.
For 4 servings
Preparation (10 minutes)
Tempering and Sautéing (5 minutes)
Cooking the Fenugreek (5 minutes)
A classic Maharashtrian curry featuring fresh fenugreek leaves and chickpea flour in a thin, savory gravy. The slight bitterness of methi is beautifully balanced with peanuts, jaggery, and tamarind, creating a comforting and rustic dish.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 227.83 calories per serving with 7.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmering the Bhaji (10 minutes)
Finishing and Serving (1 minute)
Instead of besan, you can use 1/4 cup of cooked and mashed toor dal (pigeon peas) to thicken the gravy. This gives it a different texture and flavor profile.
For a satvik or Jain-friendly version, you can omit the onion and garlic. The flavor will be different but still delicious due to the other spices.
Add a handful of green peas or chopped drumsticks along with the methi leaves for extra nutrition and texture.
For a slightly richer taste, you can add 1-2 tablespoons of fresh cream or coconut milk at the end of cooking.
Fenugreek leaves are well-known for their potential to improve insulin function and help manage blood sugar levels, making this dish particularly beneficial for individuals with diabetes.
Methi is an excellent source of iron and folate, which are crucial for preventing anemia, supporting red blood cell production, and overall energy levels.
The high dietary fiber content from both fenugreek leaves and besan promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Besan (chickpea flour) and peanuts contribute a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Yes, it's a very healthy dish. Fenugreek leaves are rich in iron, fiber, and vitamins. Besan (chickpea flour) provides protein and fiber. The dish is plant-based, uses minimal oil, and is particularly noted for its benefits in managing blood sugar levels.
One serving (approximately 1 cup or 225g) contains around 180-220 calories, depending on the exact amount of oil and peanuts used. It is a relatively low-calorie and nutritious main dish.
To mellow the natural bitterness, you can sprinkle a little salt over the chopped leaves, let them sit for 15-20 minutes, and then gently squeeze out the dark green juice that is released. Remember to adjust the salt in the recipe if you use this method.
Lumps usually form if the besan slurry is added to a very hot pan or not stirred continuously. To avoid this, always lower the heat before adding the slurry and whisk constantly as you pour it in and add the remaining water.
While Goda Masala provides the most authentic Maharashtrian flavor, you can substitute it with an equal amount of garam masala. The taste will be slightly different but still delicious.
Leftover bhaji can be stored in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken upon cooling; you may need to add a little hot water while reheating to achieve the original thin consistency.
This recipe goes great with these complete meals
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