Ingredients

2 cups Methi leaves

1 1/2 cup Buttermilk

2 tbsp Besan/Gram flour

1 tsp Mustard

2 Green chillies

1 tbsp Ginger

Grated

1 tbsp Garlic

Grated

2 Red Chilles

1/2 tsp Turmeric powder

2 tbsp Roasted peanuts

1/4 tsp Asafoetida/ Hing

To taste Salt

As required Water

Directions

This is the first edition of Foodie Monday Bloghop for the year 2019. We are starting on a very healthy note. This week, Methi or Fenugreek based recipes need to be blogged. Magic of fresh methi leaves is the theme suggested by Sasmita who blogs at “First Timer Cook‘. I use methi in many dishes and have blogged about it too. So I was looking to make something new with fresh methi for this blog post. As I was commenting on this palak chi bhaji post of Vidya, I read a comment from her about this recipe. She has mentioned that we can substitute methi for palak in Takatli palak chi bhaji. Here in Chennai we get these microgreens throughout the year. The only issue is cleaning it as it comes with an equal amount of sand as well. Since both of us like methi, I cooked this for this blog hop.

Takatli Methi Chi Bhaji

Takatli methi chi bhaji

Here methi is cooked in thickened buttermilk and spices are added to it. The flavour and taste are very different and that is mainly due to the addition of peanut powder. The gravy is a little similar to the mor keerai which is prepared in south India. This gravy is generally served with gluten-free flatbreads. Though I would like to have it with rice too. The recipes which I cook often with methi are Corn methi malai, Methi mutter malai in pressure cooker and Muddhe Palya

Benefits of fenugreek leaves/Methi greens

It is low in calorie count.
Fresh methi is said to be rich in antioxidants
It is rich in vitamin K
Fenugreek is said to control diabetes
Fenugreek leaves can cure mouth ulcers
Methi, when consumed regularly, is good for heart health

Steps

1 Done	Wash and chop the greens
2 Done	Pulse the groundnut and keep aside
3 Done	Add required amount of water to gram flour to get a runny mixture. Mix it well without lumps and keep aside
4 Done	Heat oil in a pan and when sufficiently hot add the mustard seeds
5 Done	When it begins to crackle, add the cumin, asafoetida, red chillies, green chillies, grated ginger and garlic and saute for a minute
6 Done	Now add the washed greens and turmeric powder with salt and saute it for 5 minutes till the leaves are cooked.
7 Done	Now mix the buttermilk and gram flour mixture and whisk well
8 Done	Pour this into the pan and continue to cook, while mixing it so that lumps are not formed. Adjust the salt if necessary.
9 Done	In about 5 minutes, the gravy will begin to thicken and become creamy. Now add the coarsely ground peanuts, Mix well. Cook for a minute and switch off the fire. Serve with a roti of your choice preferably with gluten free flatbread

Did you like the recipe?

You can leave me an answer, a comment or a suggestion.

11 Comments Hide Comments

I love Mor Kootu, so I’m pretty sure I will like this. Gorgeous photo! The curry looks so inviting!

Yes this is like Mor keerai, Veena ! Great dish and I am salivating reading about your mudde palya too 🙂 my most fav dish with Methi is that with bassaru and ghee

Awesome share Veena. Delicious and healthy. Never heard this name. Sounds mouthwatering. Bookmaking it to try soon.

Glad you enjoyed making one of my favourite recipes. The methi addition is lovely.

Looks so welcoming. I too had read this interesting recipe on Vidya’s blog. I love how you’ve replaced it with methi. Such a healthy, satisfying bhaji, and adding peanut powder is a good idea.

Awesome share di !! looks much delicious and healthy too. Sounds mouthwatering. Bookmaking 🙂

This is one recipe I will try soon. I like yogurt along with my meal in one form or the other. I make a kadhi with besan in buttermilk, and I add drumstick leaves to it. The recipe is similar to yours (with methi leaves) except that the addition of ground roasted peanuts would take the taste and texture to a different level. Lovely share, Veena

Swaty Malik Adding peanuts to the kadhi is new to me.I will love to try peanut flavour in kadhi. The recipe seems very easy and interesting, will try this soon!!

The kadhi looks super inviting di ! Bookmarking the recipe. Thanks for the share.

This looks so delicious. Loved the addition of peanut powder. I am sure it tasted great. Superb share .

Oh wow, I am curious, I have never added peanuts to Methi dish, i will surely try this. The buttermilk surely takes off the bitterness if any.

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