“Methi-Shengdana Bhaji/ Fresh Fenugreek Leaves-Peanuts Stir-fry” … methi leaves are abundantly available during monsoon and is believed to be good to be consumed during winter chills … each home has its own version of preparing this bhaji and here I am sharing this simple healthy Maharashtrian style side dish/ upkari/ bhaji/ stir-fry I learned 3 decades back from my neighbor aaji that tastes excellent served with bhajra or jawari bhakri … Yummilicious …
** It’s the season of Methi leaves as winter is slowly setting in and the market as every year is flooded with fresh methi leaves. There are plenty of recipes shared over the years in this blog so without running more into details about the benefits of consuming these healthy leaves I will straight away share the recipe. For those of you who would love to know more or relish dishes with addition of these leaves just browse through the blog either using search options or label section. Again, for easier access I am sharing a few links at the bottom of this recipe which you can check out through for the same too. Do try this simple bhaji/ upkari in your home and enjoy with your family and friends.
** Here is my simple method of preparing “Methi-Shengdana Bhaji/ Fresh Fenugreek Leaves-Peanuts Stir-fry” … My Style …
** Ingredients:
Methi/ Fenugreek Leaves : 3-4 cups
Peanuts/ Groundnuts/ Shengdana/ Kadlo : ½ cup
Onion/ Kanda/ Piyavu : one large sized.
Garlic/ Losun/ Lehsun : 8-10 cloves
Green chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves.
Mustard Seeds/ Rai/ Sasam : 1 tsp
Cumin Seeds/ Jeera : 1 tsp
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
** Pick up only the fresh Methi/ Fenugreek leaves, discard the stem portion. Wash and keep aside to drain off all excess water or you can spread them on a thick cloth to rub off the water traces. Chop them fine and keep it aside ready, I have used about 3 cups of finely chopped leaves here for this recipe.
** Roast shengdana/ peanuts in a thick bottomed kadai evenly until crisp and done. Let cool a bit and then rub them between palms to remove the skin. Either pound them in a pestle or coarsely grind in a mixer and keep them ready aside.
** Add the green chillies and the peeled garlic cloves in a pestle crush it well to a paste or coarsely grind in a mixer grinder and keep it ready aside. Peel of the skin of and finely chop the onion into fine pieces and keep it also ready aside.
** In a thick bottomed kadai/ pan heat coconut oil, when hot add mustard seeds, when they begin to crackle, lower the heat to minimum and add cumin seeds followed by curry leaves, garlic- chilly paste and fry for a few seconds.
** Add finely chopped onion and continue to fry for about 1-2 minutes only. Now add the coarsely powdered peanut and mix well. Immediately add the chopped methi leaves, salt to taste and stir-fry on medium heat for 2-3 minutes.
** Do not add water while cooking this bhaji as the methi leaves themselves contain enough of the same. Once again mix well, then lower the heat to minimum, cover and cook for 8-10 minutes, stirring in between a few times until well cooked.
** Note : I have used coconut oil as I love the aroma it imparts to dishes and consider it good for health too, however many are still reluctant to use it believing the false spread news decades back that it is bad for health. Well, it’s a matter of individual choice, so you can use any oil that you prefer to use or usually do.
** Note : Addition of onions also is optional and the same can be prepared with only remaining ingredients mentioned, however, I love the crunch of onions in this dish, so I make it a point to add them sometimes. Again, remember to add a pinch of extra salt for this bhaji to bring out and enhance a better flavorful taste.
** “Methi-Shengdana Bhaji/ Fresh Fenugreek Leaves-Peanuts Stir-fry” is done and ready to be served. Tastes best served with Bhajra/ Jawari Bhakri/ Roti as its one of the best winter combo meal enjoyed in northern parts of the country. However, you can serve it as side dish bhaji with dal- chawal along with other dishes too.
** About Methi Leaves : They are good for health with huge health benefits and must be included into our diet when in season. I do agree that children are reluctant to eat them as they taste slightly bitter, but if you make it a habit to feed them the same when they are young, it will continue through generations for sure.
** Note : You can apply a little bit of salt to the methi leaves once they are chopped all over and leave aside for 10 minutes, then squeeze of the water from methi leaves properly, wash and drain well before using the same too. This step is followed by many to remove the bitterness from veggies like bitter gourd and methi leaves. You can follow this method if desired though I do not recommend it.
** Personally, I do not follow the above step and chop them use as it is be it any bitter vegetable. I strongly believe that God created each and everything in this world with a strong purpose behind it. Winter is the season of chills and cold and methi is supposed to spread heat and has lots of healing properties. I am inclined to believe this is the purpose of seasonal veggies creation by God. So one should always not tamper with nature and eat all those foods that are available as per season.
** Note : Many add on a small piece of grated jaggery to upkari/bhaji specially if it is bitter in taste, you can do the same too as jaggery contains iron and is also good for health and growing children. In my home though we love sweet dishes, we do not like sweet curry or upkari, so was the case in my parents’ home, I guess that is the reason I never add on any jaggery to bhajis as we simply do not prefer them.
** Note : I have not added any freshly grated coconut as garnish for this bhaji though I must admit that it does enhance the taste and flavor. However, if for some reason you are reluctant to add it on, you may do so, as it is individual choice. For this particular bhaji I have not added any but you may add a few tablespoons if desired.
** Sharing below a few links to all recipes in the Blog; that include “Methi Leaves”, you may browse through in leisure and try them out, it also includes a few other versions of this simple upkari/ bhaji too ….
No comments:
Post a Comment
Thanks.