Name: Samudri Methi Chi Bhaji (Fenugreek Microgreens Sabzi in Maharashtrian Style) recipe by Vidya Narayan at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Samudri Methi or Fenugreek Microgreens – 20 bunches; Onions – 2 nos. medium sliced; Garlic – 2 pods finely chopped; Freshly grated coconut – 5 tblsps; Oil – 1 tblsp; Mustard seeds – ½ tsp; Jeera or cumin seeds – ½ tsp; Salt as per taste

ABOUT Samudri Methi Chi Bhaji (Fenugreek Microgreens Sabzi in Maharashtrian Style) RECIPE

Microgreens are packed with nutrition and usually added as a garnish to dishes in high end restaurants. Taste wise and compared to Methi leaves, these are not that bitter in taste. Also, when combined with masalas and coconut in a true Maharashtrian style, you actually forget it is methi! Cooks in about 10 minutes if all the ingredients are available in hand. Excellent for diabetics as part of their diet as methi is supposedly good to maintain blood sugar levels

Ingredients Serving: 2

Samudri Methi or Fenugreek Microgreens – 20 bunches
Onions – 2 nos. medium sliced
Garlic – 2 pods finely chopped
Freshly grated coconut – 5 tblsps
Oil – 1 tblsp
Mustard seeds – ½ tsp
Jeera or cumin seeds – ½ tsp
Salt as per taste

Instructions

Wash the microgreens or samudri methi under running water atleast 5-6 times to get rid of the sand, mud particles etc.
We only need the first 3-4 inches of the microgreens and the rest needs to be discarded. Do not chop them as they will reduce in volume once steamed.
Now steam these microgreens for just 5 minutes or so and keep aside.
Finely chop the garlic and slice the onions.
In a kadhai or heavy bottom pan, heat the oil, add the mustard seeds and once it crackles, add the cumin seeds or jeera.
Add the garlic and the sliced onions and saute them until the onions turn a bit transluscent.
Add the steamed methi microgreens into this mixture along with the required quantity of salt.
Mix the ingredients well, so that the salt coats the vegetable. You will notice, the methi leaving out some water too at this stage, hence, do not cook this vegetable with a closed lid
Allow the steam to evaporate and cook it in an open kadhai or you will end up with soggy / overcooked vegetable.
Once the vegetable is cooked and the onions also caramelize, add the freshly grated coconut
Stir everything once again and then switch off the flame.
Serve it hot with some Varan Bhaat or Dal Rice or Bhaakri made with either Jowar Flour or Bajra flour.

Similar Recipes