Tuesday, January 24, 2012

Methi bhaaji

Methi or fenugreek leaves can be used to make curry, rice, parathas, gotas etc. The leaves and the seeds have a slight bitter taste but you will enjoy the taste after a period of time. This methi bhaaji tastes best when served with bhakri or chapati with peanut chutney on the side.

  • 1 bunch methi
  • 2 green chillies
  • 5 garlic cloves
  • Oil 
  • Salt

Process->Clean the methi by separating the leaves from the stem. Wash the methi leaves under running water. In a non stick pan add oil chopped green chillies and smashed garlic cloves. Saute it for 1-2 minutes. Add the methi leaves and cook it on a medium high flame stirring occasionally. The methi leaves will release lot of water once it starts cooking. Cook methi bhaaji till the water evaporates and add salt as per taste. Once the water has completely evaporated turn off the flame. 

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