Tuesday, November 11, 2008

Methi bhaji nu shak (fenugreek leaves curry)

Fenugreek leaves (methi ni bhaji) and fenugreek seeds are two different things. You can make different variety of dishes from leaves like : curry,thepalas(parathas), muthiya(steamed dumpling), gota(fried dumplings) etc. The leaves has pleasant bitter edge, once you get used to with the taste. This is my mom's recipe and I love this curry. It has besan(chickpea flour), to reduce the bitter taste of leaves. You can easily grow this in your garden, just by planting seeds.

2 cups fenugreek leaves(finely chopped)
1/4 cup coriander/cilantro (finely chopped)
1/4 cup besan (chickpea flour)
1/2 tsp mustard seeds
2-3 cloves garlic (minced)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
pinch of asafoetida
4 tsp oil
salt as per taste

Take one pan with besan and put it on gas stove with slow flame. Dry roast the besan, till it gives nice aroma of roasting. Take it out in one dish and let it cool. Wash fenugreek leaves with water.

Put the same pan again on stove and add oil for tempering. Add mustard seeds. When they start spluttering, add asafoetida and minced garlic. Immediately add fenugreek leaves. Add 1/4 cup of water and all the spices. Mix everything well and let it cook for 5-6 minutes. When it is almost cook add cilantro,chick pea flour and little bit of water. Mix everything well again and cook for 4-5 minutes. This is dry curry,so do not add too much water.

Serve it hot with chapati.


Nicole (Nico's Eats) said...

I'll have to try this out. It looks great. I hope I can find fenugreek leaves pretty easily.

Gopi Shah said...

Hey Nicole give it a try and let me know!!! You can find frozen fenugreek leaves pretty easily in any indian store.

Anonymous said...

Thnx for a g8 dish! In south India instead of besan,Pigeon pea are used n that recipe is a traditional one,good with rice. We like it alot n wish to share-
toordal(pigeon pea-1cup) is soaked in water for 1/2 hour(upto an hour) and is grinded roughly. fenugreek leaves are cut,washed!Keep a pan,add oil. Add mustard seeds. When they start spluttering, add asafoetida,curry leaves,red chillies and minced garlic. add that rough paste,fenugreek leaves,salt for taste,chilli powder for taste and fry it till toor dal turns golden color n it will be some what crispy!i think, much Oil is used in this recipe than the Methi bhaji nu shak.

Anonymous said...

I made this recipe and it was simply delicious! Thank you.