Methi or Fenugreek greens is a happy vegetable in my house. Be it Methi Paratha for breakfast or dry stir fry with aloo for the lunch box , methi is liked in any form, I occasionally make a lip smacking starter methi muthia and a creamy rich gravy dish Methi Matar Malai. Methi leaves team up well with dal dishes too. Today i am sharing a typical Maharashtrian Fenugreek curry- Methichi Patal Bhaji. Patal in marathi means the one with gravy.
A very simple yet delicious fresh fenugreek leaves curry dish with minimal ingredients and which is one of my treasured heirloom recipes. Methichi patal bhaji goes well with hot chapati or phulka. I have served it in a typical Maharashtrian style with Bajrichi Bhakri , Naglicha papad(roasted Ragi papad) and Hirvi Mirchicha Thecha. This simple thali is a comfort food for me specially during winters.
There is extensive use of peanuts in Maharashtrian cooking which impart a nice nutty flavor to the dishes it is added. In this recipe also a coarse powder of roasted peanuts with garlic and green chilies is used to flavor the curry. The curry is aromatic and has a typical taste of methi leaves , but is not bitter at all. This healthy green curry with a simple recipe is ready within 20 minutes.
Before moving to the recipe lets have a quick look at the health benefits of eating fenugreek / methi.
The health benefits of fenugreek include relief from anaemia, loss of taste, fever, dandruff, stomach disorders. respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations, wound and insomnia. It is beneficial post pregnancy in lactation and helps in improving digestion, as well as in various hair care applications. It is also shown to reduce cholesterol levels and protect heart health, while simultaneously boosting the immune system and protecting you against flu and various infections. Source: https://www.organicfacts.net/health-benefits/vegetable/fenugreek.html
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients:
- 1 bunch of Fenugreek greens
- 2 tablespoon roasted peanuts
- 2 green chilies
- 5-6 cloves of garlic
- 2 tablespoon Oil
- 1/ 4 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Pinch of asafoetida / Hing
- Salt to taste
Method:
- Clean the fenugreek greens. Discard the thick stems. Wash the leaves thoroughly to remove dirt and impurities. Drain and keep aside.
2. Using a mixer grinder pulse the peanuts, green chilies and garlic cloves to obtain a coarse mixture.
3. In a wok heat up oil. Add Cumin seeds to it. Once the seeds crackle add asafoetida and the ground mixture of peanuts, garlic and green chilies. Saute well for about a minute on low flame taking care the mixture does not catch the bottom.
4. Add turmeric powder followed by the washed fenugreek leaves and stir. ( The recipe here calls for adding whole leaves, you may chop the leaves, if you wish to)
5. Add 3 cups of water and salt to taste and allow the curry to cook on medium heat. Once it boils, lower the flame and cover cook for 8-10 minutes and put off the flame.
6. Serve methichi patal bhaji hot with chapati or Bajrichi Bhakri, Hirvi Mirchicha Thecha and Naglicha papad .
Notes:
- Do not skip garlic cloves in this recipe.
- You may adjust the number of green chilies as per the desired spiciness.
- The traditional recipe calls for using whole methi leaves, but you may chop the leaves before adding, if you wish to.
- Remove the peels off the roasted peanuts before grinding it.
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