Bhaji with methi leaves

This dish is a Maharashtrian-style, flavorful, and nutrient-dense preparation featuring roasted peanuts and coconut, perfect for pairing with bhakri, roti, or rice. 

🌿 Methi Bhaji (Fenugreek Leaves Stir-Fry)

Serves: 2-3 | Prep Time: 15 mins | Cook Time: 15 mins 

Ingredients

• 1 big bunch Methi (Fenugreek leaves), cleaned, washed, and chopped
• 100 g Peas (fresh or frozen)
• 1 Onion, finely chopped
• 2 Tomatoes, chopped
• 3 Green chilies, finely chopped
• 1 tbsp. Ginger, finely chopped/grated
• 4 tbsp. Peanuts, raw
• 2 tbsp. Sesame seeds (til)
• 2 tbsp Coriander seeds (dhana)
• 3 tbsp. Chana dal (or roasted chana dal/dalia)
• 3 tbsp. Grated coconut (fresh or desiccated)
• 1 tsp Chili powder (adjust to taste)
• 2 tsp Cumin seeds (jeera)
• 3-4 tbsp Oil (peanut or mustard oil recommended)
• Salt to taste
• Optional: 1 tsp Jaggery/Sugar (to balance bitterness) 

Method

1. Prepare the Paste: Dry roast the peanuts, sesame seeds, coriander seeds, and Chana dal on a tawa until fragrant and lightly browned. Allow them to cool, then blend into a fine powder or paste with a little water.
2. Sauté Aromatics: Heat oil in a kadhai or tawa. Add the cumin seeds and let them splutter. Add the chopped onions and green chilies, sautéing until the onions turn translucent.
3. Cook Tomatoes & Peas: Add the chopped ginger, tomatoes, and peas. Cook until the tomatoes are soft and pulpy.
4. Cook Methi: Add the chopped methi leaves and sauté for 3-4 minutes until they shrink and release their water. Allow the water to evaporate.
5. Add Paste & Finish: Add the ground paste (from step 1), red chili powder, and salt. Mix well. If the mixture is too dry, add a few tablespoons of water. Cover and cook for 5-7 minutes on low heat until the oil separates.
6. Serve: Adjust salt and add jaggery if needed. Serve hot with roti, paratha, or bajri bhakri. 

Tips for Success

• Reduce Bitterness: After washing and chopping, sprinkle a little salt on the methi leaves and let them sit for 15 minutes, then squeeze out the water before cooking.
• Consistency: This is typically a dry-to-semi-dry sabzi. Ensure the ground peanut paste is added to provide a creamy texture.