Samudra Methi Upkari (Bhaji)/ Fenugreek Micro-greens Stir Fry.

"Samudra Methi Upkari (Bhaji)/ Fenugreek Micro-greens Stir Fry" ... Once a Mumbaikar always a Mumbaikar for sure; this city has a penchant for growing fondness in heart of its residents and even if you settle elsewhere the heart always stays behind, the love holds true even when it comes to food … I am sure most Mumbaikar’s will relate to this small bundle of joy- winter green veggie Samudra methi meaning “ocean fenugreek” … It inherits its name with reference to its growth on sandy areas near the sea especially in coastal parts of Mumbai/ Maharashtra … it is simple to cook, delicious to savor, not at all bitter in taste and above all, it is loaded with innumerable healthy nutrients … try it, tastes best served with Bajre ki roti or Varan Bhaat in true Amchi Mumbai Style, try it, nothing taste better than this to a hungry tummy on a winter day … Yummilicious …

** Samudra Methi (Fenugreek Micro-greens/ Ocean Fenugreek) as I mentioned on title is a healthy winter green veggie that has immense medicinal properties. It is grown on sandy areas near ocean/ sea in and around Mumbai/ Maharashtra coastal areas and is available in plenty during winter season. These small bundles that look like white silky threads topped with green crops that makes it a beauty to look upon.

** I came across this veggie only after I settled in Thane in the outskirt of Mumbai where most of the village style veggies are available in plenty. Initially I was hesitant to try it, as I was not sure what to make out of it, those small bundles though looked very inviting I was not at all sure how it would taste. Thanks to my then neighbor ajji; who described me on the do’s and don’t and the method of cooking this veggie.

** I found it in market yesterday and without second thought just purchased 10 small bundles. I remember reading somewhere that if this veggie if eaten 2-3 times a week it gives good medicinal dose enough to avoid seeing a Dr. through winter season and also will comply to your Vit. B needs. It helps in controlling blood sugar levels, improves circulation, solves constipation issues etc. etc. enough to keep me hooked.

** The only hitch is being grown on sands, it needs to be well cleaned with plenty of water until all the dirt and sand particles are washed away, a little bit time consuming. In addition, the shelf life is almost nil and for best result you need to cook it straight away to avoid it getting spoilt. However, the cooking part is simple and with addition of loads of garlic and fresh coconut you get a tasty side dish ready.

** Here is my simple recipe for "Samudra Methi Upkari (Bhaji)/ Fenugreek Micro-greens Stir Fry" … my style, try it, it’s awesome ….

** Ingredients :

Samudar Methi/ Fenugreek Micro-greens/ Small Fenugreek Plants : 10 small bundles

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp

Mustard Seeds (Rai/ Sasam) : 1 tsp

Cumin Seeds (Jeera) : 1 tsp

Garlic/ Losun/ Lehsun : 4-5 large sized

Onion/ Piyavu/ Kanda : 2 medium sized.

Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6

Red Chilly Flakes or Red Kashmir Mirchi crushed to small pieces: 1 tsp

Turmeric/ Haldi Powder : ¼ tsp

Coconut/ Soyi/ Nariyal : 2-3 tblsp freshly grated

Jaggery Powder/ Goda/ Bella/ Gud : 1 tblsp (Optional)

Salt/ Namak/ Meeta : to taste

** Note : I have used 10 small bundles for this recipe. As I mentioned these are available in small tied up bundles and are sold in sets of 10-12 for Rs.20/-; at least that is what I paid, it may differ from place to place.

** Cut the edge muddy silky thread (tapering) white portion of each “Samudar Methi/ Fenugreek Micro-greens” bundles, say about 2 inches from bottom and discard the same. Usually it is muddy and should be avoided adding in bhaji.

** Now cut open all the bundles and soak them in plenty of water for 10-15 minutes. Soaking them helps in loosening the seed covers if any which sometimes sticks to the leaves and also the muddy layers on the white roots too.

** Keep giving a gently stir to it in the bowl in between to help it loosen them and allow the dirt particles to settle at the bottom. Pick the leaves and rinse well under plenty of running water or changing water about 2-3 times to clean them well.

** Once it’s cleaned, add into a stainless steel colander and keep it aside for all of the excess water to drain away completely, say atleast for 15-20 minutes. This step is necessary as the veggie should not be cooked with excess water.

** Once the veggie has drained, remove and chop them into fine pieces and keep it aside ready. Do not keep the cut size large or too small, you can check out the picture collage for the same. I have cut them to roughly ½ inch size only.

** Peel the skin of onion- garlic, chop them fine and keep it aside separately. Cut green chillies and keep it ready aside. Grate jaggery and coconut if using whole and keep them also ready aside separately before you begin cooking bhaji.

** Heat coconut oil in a pan, when hot add mustard seeds, when they begin to splutter add cumin seeds and fry for a few seconds only. Add garlic pieces and fry for a minute and then add onion pieces and continue frying for 2 mins.

** Note : I have used coconut oil, as it imparts a flavor of its own and takes the taste of bhaji to another level. However, you can use any other edible oil.

** Add green chillies pieces, chilly flakes, haldi powder and continue frying until the onions turns soft. Add drained chopped methi, mix well, cover and continue cooking for 5-7 minutes. DO NOT ADD WATER WHILE COOKING.

** Add jaggery powder, salt to taste, mix well and cook covered for another 2-3 minutes or until the entire water in bhaji dries up. Lastly add freshly grated coconut, mix well, cover and cook for another 2-3 minutes and remove from flame.

** Note : Do not add water while cooking as the veggie releases water of its own which is sufficient for cooking. Again, check before adding salt, since its grown on beach, it will have a little bit of it won salt content. Addition of jaggery is optional and can be skipped or cut down as per individual choice, but it does add on taste.

** "Samudra Methi Upkari (Bhaji)/ Fenugreek Micro-greens Stir Fry" is done and ready to be served. The bitter sweet aroma infused in the bhaji makes it that much more tastier when served hot, immediately with phulkas or chapatti. Best combo would be to serve it with Bajre ki roti or Varan Bhaat in true Mumbaikar’s style, trust me nothing taste better than this to a hungry tummy on a winter day.

** As I mentioned in title once a mumbaikar always a mumbaikar for sure; definitely this city grows on you once you begin to live here, after which any place in the world does not give you that satisfaction of belonging. It does have its own life revolving round its residents and even if you settle elsewhere the heart always stays behind. This fondness holds true when it comes to food, that is the benefit of staying in a cosmopolitan city.

** Mumbai is a world within world with all types of food, religion, people having a different lifestyle staying together in brotherhood. The city lives 24x7 and food takes the pleasure of being lifeline of the city. Be it from any part, its available in Mumbai, and Mumbaikars always enjoy all types of food be it from any part of the country/ world. I love Maharashtrian food and will try to include as and when I learn and prepare the same, until then try this recipe, enjoy the health benefit, stay safe and stay Blessed with your family.