Methi ~ Cauliflower Bhaji / Upkari ........ Loads of cauliflower and methi / fenugreek leaves are available in the market .... So prepared this Simple and easy upkari ~ recipe using cauliflower and methi Amchi style ...... Yumz ..... goes well with Dalitoy ~ Rice / Chapati .........
Winter is the season of loads of vegetables specially cauliflower, cabbage, carrot, leafy veggies like methi, palak and many more. Though winter season is nearing it’s end, it’s still a fortnight more for the same. Cauliflower and Methi / fenugreek leaves as found in plenty in the market. Sometimes I love having cauliflower prepared in simple konkani sarawat style without much masalas. They have a crunchiness and flavour of their own and are really yummy to munch on with our very own Dalitoy (Spiced Tuvar Dal) and Rice. The bhaji / upkari goes well with chapati / paratha too. Prepared this with simple seasoning and with addition of fresh methi leaves. A healthy upkari / bhaji that is enjoyed by young and old alike. The trick lies is cooking this veggies just about done without overcooking and making it mushy. The taste of cauliflower is lost if you overcook it and the vegetable get mashed up. So be careful while preparing the same and do not add excess water too. I have already posted this upkari / bhaji before with the addition of peanuts along with cauliflower and methi leaves. This one is simpler and I have not added in the same. You may check on that recipe too. Enjoy this simple nutritious bhaji as an accompaniment of any dishes of your choice.
Cut about 300 - 400 gms of cauliflower in florets of medium size. Wash in plenty of water and leave it aside in a colander to drain fully.
Pick only the leaves part of methi and chop coarsely, rinse under running water and drain off excess water completely. In all you should have about 1 heaped cup of these chopped leaves.
In a thick bottomed kadai, add 1 tblsp of oil, when hot lower the heat and add in ½ tsp of urad dal and fry for a few seconds, when they turn slightly brown in colour add in ½ tsp of methi / fenugreek seeds, 1 tsp of jeera and 1 tsp of mustard seeds, when the mustard seeds starts to splutter, immediately add in a few curry leaves, 1 tsp of hing powder, ½ tsp haldi / turmeric powder, 2 tblsp of sambar powder and fry for a few seconds. If you find it getting burnt sprinkle some water.
Now add in the washed and drained cauliflower florets and methi leaves. Add salt to taste and mix well. Sprinkle some water. Cover and let cook on medium heat for 3-4 minutes. Now mix the bhaji / upkari well and cover again and cook on low heat till almost done.
Keep checking the bhaji to test if it is getting burnt or so. If too dry keep sprinkling some water. Do not at any point add in too much off water. The methi leaves and cauliflower both have water content in them which when you cook seeps out, so addition of extra water is not necessary. The upkari / bhaji is done. Do not overcook the cauliflower as it tends to become limp and loose out on shape as well as taste. If overcooked the cauliflower gets mashed when you stir. So be careful with addition of water. I suggest you keep the fire low and keep mixing / checking and sprinkle water if absolutely necessary.
When the cauliflower have cooked, the methi leaves will have also been cooked. Remove from fire and add in a tsp of freshly squeezed lemon juice. Mix well and keep the bhaji covered for some time. Serve hot as an accompaniment to any dish of your choice. I served with Dalitoy and rice. You can serve the same with roti / chapati / paratha too. This is an excellent dish to carry as lunch along with roti for office goers too or even as children's tiffin / dabba to school. The dish is filled with nutrients and is very good for growing children. I need not run into the benefits of methi leaves. This bhaji is the best way to serve to children who are otherwise reluctant to eat the methi leaves claiming them as bitter. Do enjoy and let me know if you enjoyed this simple style of bhaji / upkari.