Methichi bhaji
Methichi bhaji, from above
VegVeganMaharashtra

Methichi bhaji

Fenugreek leaves, garlic and crushed peanuts. Bitter, nutty and very Maharashtrian.

20 minTime
7 gProtein each
mediumSpice
Winter greens1 chapter · 1 min read

Make it your way

Grandma's wayMarathi home style.
The original
160kcalsame
7 gproteinsame
2 gfibresame
20minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fenugreek leaves2 big bunches, chopped
Onion1 small, chopped
Garlic6 cloves, crushed
Green chilli2, chopped
Peanuts2 tbsp, roasted and crushed
Besan (chickpea flour, gram flour)1½ tbsp
Cooking oil (vegetable oil)1½ tbsp
Mustard seeds½ tsp
Asafoetidaa pinch
Turmeric (ground turmeric)¼ tsp
Jaggery1 tsp
Saltto taste

Method

4 steps
  1. 1Pick, wash and chop the methi leaves, discarding thick stems.
  2. 2Heat oil, crackle mustard, add asafoetida, garlic and chilli, then onion. Cook until soft.
  3. 3Add methi, turmeric and salt. Cook uncovered until wilted and dry.
  4. 4Sprinkle besan, peanuts and jaggery and toss 2 minutes.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Methichi bhaji: a bread or rice, a side, something to drink and something sweet.

Bread or rice Varan bhaat40 min
Bread or rice Tandalachi bhakri35 min
With a main Pithla20 min
With a main Aluchi patal bhaji45 min
To drink Kokum sharbat25 min
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