Halwai December 10, 2019


• 1 bunch fresh Fenugreek
• 1 Onion (optional)
• 2 Green chillies
• 3 to 4 Cloves Garlic
• ¾ tsp – mustard or Cumin seeds
• ¼ tsp – Turmeric
• 1 ½ tbsp – oil
• a pinch asafetida
• a pinch Sugar
• salt to taste


  1. Clean and rinse the fenugreek leaves thoroughly, keeping only the tender most stalks.
  2. Chop them roughly. If using onion, chop it fine. Crush the garlic or slice it fine.
  3. Heat the oil in a skillet. Pop in the mustard or cumin seeds, turmeric, asafetida and chillies. Stir briskly.
  4. Add the garlic and saute till brown. Then slide the onions in and stir fry till crisp.
  5. Add the fenugreek seeds and saute on a high flame till they wilt, reduce the heat and cook till they wilt completely.
  6. Lastly, stir in salt carefully.
  7. Pour in a little water, especially if they are not tender. In that case, also sprinkle the bhaji with sugar, as leaves get bitterer with age.
  8. The methi will take about 5-7 minutes to cook through. It is eaten with polis or bhakris.

Recipe courtesy of Anita Raheja