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Lasuni Methi Chi Bhaji/ Lasooni Methy Bhaji (Garlicky Fenugreeks leaves/Green) Dry (Maharashtrian Recipe)

Servings: 3-4
Preparation time: 12-15 minutes.
Cooking time: 12-15 minutes.
Total time: 30 minutes.

The recipe is treat for garlic lovers! It has strong garlic flavour. I use good amount of garlic; hence it increases the flavour and taste to the recipe.

This is one of the popular recipe from Maharashtrian cuisine in restaurants. I had it many times as gravy or semi gravy style, but I fell in love with the dry version; when we went on tour to Mahabaleshwar.

On the way during journey break we went for lunch in a restaurant and ordered Maharashtrian Thali. All dishes of thali were freshly prepared as well as delicious. Finger licking “Lasuni Methi Chi Bhaji/ Lasooni Methy Bhaji (Garlicky Fenugreeks leaves/Green) Dry” that still fresh in my mind even after couple of years.

Recently I tried the recipe and recreated successfully as good as we had in restaurant. The dry version of the recipe is ideal for lunch box; it is not only tasty but healthy too. If we eat everyday for few weeks it increases the number of RBC (Red Blood Cells) in our body.

My family enjoy the recipe with “Jowar Bhakhari” is awesome combination. You can serve this with “Chapati”, “Poori” or “Dal”-“Rice”

Ingredients:

Fresh green methy (fenugreek leaves): 400 gm.
Fried Peanuts: 40-50 gm.
Garlic: 3-4 pods.
Green chilli: 2 no.
Kokum: 3-4 no. (optional).
Cumin: 1/2 teaspoon
Mustard seed: 1/2 teaspoon.
Coriander powder: 1 teaspoon
Fennel Seed Powder: 1 teaspoon.
Turmeric powder:1 pinch
Salt: 1/4 teaspoon (as per taste)
Sesame oil/ Cooking oil: 4 tablespoon

Preparation:

Clean and chop garlic cloves and green chilli into 2 pieces, Keep aside.
Clean and chop fenugreek leaves roughly (Don’t chop them finally).
Coarsely ground peanut and green chilli in stone “Motar-Pistle”, keep aside.

Method:

Heat oil in a fry pan; add cumin and mustard seed, sputter for few seconds. Add all garlic, stir fry for a minute on medium flame; take out half of the garlic for later use and decoration.
Add roughly chopped fenugreek leaves, stir fry for couple of minutes, it will change the colour and starts shrinking, continue to cook on medium flame(do not cover the pan) if needed add just 1/4 cup of water until 80% done (it will take 3-4 minutes).
Add salt, red chilli powder, coriander powder, Fennel seed powder and turmeric powder; continue to cook for couple of minutes.
Now it is time to add coarsely ground mixture of peanut and green chilli along with half of the fried garlic (remaining half for decoration); cooking to be continued on high flame (Stir occasionally) for couple of minutes or until liquid dries up and oil get separated from the sides means it is done.
Put off the flame. Transfer into serving bowl. Decorate with fried garlic.
You can serve hot or warm, serve this as a side dish with “Paratha”