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Methichi Bhaji

Methichi Bhaji (Without Wet Coconut)

Methichi Bhaji (With Wet Coconut)

Links To Read Blog In Other Languages On Methichi Bhaji :

मेथीची भाजी या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information About Dish :

Although Methichi Bhaji (Bhaji Made From Fenugreek Plant Leaves) is a very bitter dish, it contains a lot of beneficial nutrients that are essential for our body. Fenugreek is a green leafy vegetable and can be used as both Fenugreek leaves and Fenugreek seeds. Fenugreek leaves are used to make Methichi Bhaji. Fenugreek seeds can also be used as a spice in meals. In Ayurveda, Fenugreek is considered as a panacea for many diseases, so doctors always advise their patients to include Fenugreek vegetable in their diet. The taste of Fenugreek leaves and Fenugreek seeds is bitter, but it is equally important for our health. In the Konkan region, Methichi Bhaji is very easy to make for snacks or meal with roti made from rice flour. Fenugreek is a very nutritious vegetable and Methichi Bhaji made from Fenugreeek leaves tastes very good with roti.

Speciality :

Along with other countries, Fenugreek vegetable production is also very large in India. The state of Rajasthan in India has the largest production of Fenugreek vegetable. The production of Fenugreek vegetable is higher in winter season. Methichi Bhaji contains antioxidants which help in controlling cancer, diabetes and high blood pressure. In addition, Methichi Bhaji is good for heart health and helps in proper digestion. Regular inclusion of Methichi Bhaji in your diet increases appetite. The specialty of Methichi Bhaji is that it is one of the most nutritious and instant vegetables and in Konkan, Methichi Bhaji is mostly prepared to be eaten with roti made from rice or ragi flour. In the rural areas of the Indian state of Maharashtra, Methichi Bhaji and roti are the favorite food of most people.

Ingredients :

1) Oil
2) Seven To Eight Curry Leaves
3) Two Finely Chopped Onions
4) Four To Five Green Chillies Divided Into Two To Three Parts
5) Methi Vegetable (2 Batches)
6) Water
7) Salt
8) One Bowl Of Finely Spun Wet Coconut

Procedure :

1) To make Methichi Bhaji, first take two 2 Batches of Fenugreek leafy vegetable. Then, in a large pot or in a platter, remove the leaves from Methi vegetable. 
2) Rinse the green leaves of Fenugreek vegetable in water so that the soil in it is removed.
3) Then finely chop the green leaves of this Methichi Bhaji with a help of a cutter or a knife.
4) Once the Methichi Bhaji is finely chopped, then turn on the flame of a gas and place a large pan over it. Add five to six teaspoons of oil to the pan. Once the oil is well heated, add four to five green chillies, divided into two to three parts, and seven to eight curry leaves. Slightly reduce the flame so that the green chillies and curry leaves do not get scorched in oil. After frying the chillies and smelling of curry leaves, add two finely chopped onions. Fry all the bursting properly. Fry the onion properly in oil till it turns red. 
5) Once onion turns red in oil, add finely chopped Methichi Bhaji. When adding vegetables, take special care that there is no water in it, as the vegetables are cooked properly on steam. Then add salt to taste and stir well, so that the salt is just right everywhere in the vegetable.
6) After that keep the gas on low flame and cover the pan with a lid and cook for 10 to 15 minutes. When Methichi Bhaji is cooking, it will automatically release water and it will cook very well on steam, so do not add any water to cook it. While cooking the Methichi Bhaji, it will also make a squeaking sound, from which you will notice that the Methichi Bhaji is still being cooking.
7) We can increase the gas a little bit to make it quicker while making Methichi Bhaji, but it is more likely to be scorched. Because all housewives know that any vegetable on steam cooks very quickly. If the vegetable is cooked properly, the water in it will go away, so once the vegetable is cooked, it will not make a squeaking sound.
8) Methichi Bhaji can be tasted in two ways, one is because Methichi Bhaji is bitter in taste, for those who do not like to eat bitter vegetables, they can add wet coconut to the Methichi Bhaji, so the bitterness in the vegetable will go away and secondly, Methichi Bhaji is very good even without wet coconut and it tastes good, so after Methichi Bhaji is cooked properly, it can be tasted with hot roti. The specialty of Konkan is the inclusion of wet coconut in the meal. Once the Methichi Bhaji is cooked, add one bowl of finely spun wet coconut, stir well and then turn off the gas. In this way little bit spicy because of chillies and nutritious Methichi Bhaji will be ready to be eaten with hot roti.

Taste :

Nutritious And Tasty