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Ingredients

Adjust Servings:
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

Takatli methi chi bhaji

Features:
    Cuisine:
    • Serves 2
    • Medium

    Ingredients

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

     

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    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

    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

    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.

    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!!

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    Veena

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    11 Comments Hide Comments

    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

    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.

    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!!

    Add Your Comment