Methi Bhaji/Sabzi (Sautéed Fenugreek Leaves)

Recipe: tender fenugreek leaves sautéed with garlic,chili, onions &lentils !

                                          Methi Bhaji/Subzi /Menthe Palya

Methi(fenugreek) is one of my favorite greens, was and is a regular at our home. If you have seen some of my last posts with greens, most of them are just sautéed and this one is no different. Occasionally I do use in the curries and rice, but this one is more comforting as it is the way my mother and grand mother prepare and eaten with bhakri/chapati/roti. I use soaked toor dal but one can use any other lentil which is easier to cook like the red lentil or mung lentil.

Although I don’t add sugar to this recipe, some people do so because of the bitter taste of this vegetable/herb, so add if you need to.

Ingredients:
1 large bunch of methi(fenugreek leaves) ~ 3 – 4 cups, cleaned
1 tbsp oil
7 – 8 garlic cloves,minced
2 green chilies, chopped
1/2 cup onions, chopped
2 tbsp toor dal(pigeon peas), soaked
pinch of turmeric
salt to taste

Preparation Method:

1. Soak the toor dal in warm water and clean the fenugreek leaves and tender stems.

2. Heat oil in a pan, add the minced garlic, green chilies and sauté. Then add chopped onions and sauté.

3. Add the soaked toor dal and saute till it is slightly cooked, and then add the fenugreek leaves(can also add the tender stems).

4. Add salt, turmeric and saute or cook with lid closed.

5. Serve with chapati/bhakri/roti or aloo paratha.

Preparation Time: 10 mins

Serves: 1 - 2

Note: Add very little salt as the amount of greens reduces significantly when cooked.
Make sure the leaves are thoroughly washed and cleaned to get rid of the sand particles