• 1 bunch fresh Fenugreek
• 1 Onion (optional)
• 2 Green chillies
• 3 to 4 Cloves Garlic
• Â¾ tsp – mustard or Cumin seeds
• Â¼ tsp – Turmeric
• 1 Â½ tbsp – oil
• a pinch asafetida
• a pinch Sugar
• salt to taste
- Clean and rinse the fenugreek leaves thoroughly, keeping only the tender most stalks.
- Chop them roughly. If using onion, chop it fine. Crush the garlic or slice it fine.
- Heat the oil in a skillet. Pop in the mustard or cumin seeds, turmeric, asafetida and chillies. Stir briskly.
- Add the garlic and saute till brown. Then slide the onions in and stir fry till crisp.
- Add the fenugreek seeds and saute on a high flame till they wilt, reduce the heat and cook till they wilt completely.
- Lastly, stir in salt carefully.
- 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.
- The methi will take about 5-7 minutes to cook through. It is eaten with polis or bhakris.
Recipe courtesy of Anita Raheja