This bhaji is my absolute favorite and holds a very special place in my heart. It’s not just about the flavors; it’s about the memories it carries. When my son was born in the USA, it was a time when doctors often recommended fenugreek tablets after delivery due to the incredible medicinal properties of this vegetable.
On the very next day after giving birth, my OB-GYN caught sight of me savoring this wonderful bhaji alongside a freshly made Bajra roti. To her surprise and delight, she saw me relishing this dish. It left such an impression that she has since featured this recipe on her website as a go-to recommendation for new moms.
Ingredients For Methi Bhaji
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients For Vegan Methi Bhaji
- 1 bunch fenugreek greens – pluck the leaves and discard the stem.
- Moong dal / Split Green gram – ⅓ cup – soaked in water for 2-3 hours
- Onion – 1 finely chopped
- Garlic cloves 2-3 – crushed
- Green chilies – 2 finely chopped
- Vegetable oil – 1 TSP
- Hing powder – ¼ TSP
- Salt to taste.
How To Make Methi Bhaji Step By Step Instructions
- Wash fenugreek leaves thoroughly.
- Heat a Iron kadai (cast iron pot) on medium heat. Once hot add oil. Once hot , add hing powder.
- Add crushed garlic and let saute till they turn golden brown. Add chopped green chillies.
- Add chopped onion saute till they turn translucent.
- Add soaked moong dal and mix well. Saute for a minute.
- Add washed fenugreek leaves and mix well.
- Add salt to taste and mix well. Once you add salt leaves start to release water. Cook leaves till water dries out. Do not cover kadai while cooking.
- Mix well and serve hot with jowar or bajra roti.
