Methi Palle Upkari Losuna ghalnu / Fresh Methi Leaves Bhaji With lots of Garlic ........ A healthy and awesome upkari / dry bhaji that goes well when served with Dal-Chawal or Peja / Rice Porridge / Conjee ….. Yumz.
I know by now all of you are wondering about the back to back posts on Methi / Fenugreek Leaves ..... But what do you do when there are loads of them available in the Market and hubby brings them home with glee as he loves them?? So I am on a spree of preparing dishes with fresh methi leaves.
Here I have to admit that even I love these bitter leaves very much. You have to develop a taste for them. Once you get used to the taste then you will find them more appealing and will love to experiment with many more variations in preparing them while you include them in your daily diet. I assure you that you will definitely love it.
We Amchi Konkani Saraswats prepare Upkari (Konkani name) / dry bhaji keeping it very simple. We never add in masalas and only season it either with garlic or mustard-curry leaves etc. The closest to boiled veggies is our Upkari / bhaji and we like it that way. This is a very simple Upkari / bhaji that goes very well with Dalitoy, A Spiced Tuvar dal, another Konkani delicacy in dal variety and with Rice. This bhaji goes well with even peja / conjee / rice porridge, which is, enjoyed as dinner at nights by many a people in Southern parts of India. I prepare it at times, as we love it at home too. The combo is simply awesome.
Pick up only the fresh Methi / Fenugreek leaves, discard the stem portion. Chop and wash in plenty of water the methi / fenugreek leaves. Squeeze out all of the water well. Keep this ready aside in a colander. You will need about 3 cups of the leaves.
In a thick bottomed kadai, add in 2 tsp of oil, when hot lower the heat and add in about 15-20 peeled and chopped garlic. Fry until they turn slightly reddish in colour.
When the colour changes add in 3-4 finely chopped green chillies and fry for a minute.
Now add in the washed and drained finely chopped methi leaves and salt to taste. Mix well. Do not add in any water. Cover with a tight lid and cook on minimum heat for 5-8 minutes.
Mix the upkari / bhaji in between once or twice for the methi to be evenly cooked. When the leaves are almost cooked say about 80% done, add in about ½ cup of freshly grated coconut and mix well.
Cover with lid and cook until done. Say for another 5 minutes. Methi leaves Upkari / bhaji is done. Serve it hot with Dal-Chawal or Peja / Rice Porridge / Conjee or any other dish of your choice.