गांव की तरह टेस्टी ठेचा भाजी की रेसिपी Methi ki bhaji Recipe in Hindi

Ingredients

• 700 g Fenugreek Leaves (fresh, young leaves, trimmed of thick stems and yellowed leaves)
• 3 tbsp Neutral Cooking Oil (such as sunflower, canola or vegetable oil)
• 5 Green Chilies (medium Indian green chilies; 2-3 crushed, 2-3 slit lengthwise)
• 7 Garlic Cloves (peeled and coarsely crushed (not minced))
• 0.5 tsp Salt (adjust to taste; add towards the end of cooking)

Instructions

1. Wash and Trim Methi

   Separate the methi leaves, discard any yellow or wilted leaves and thick stems. Rinse the leaves 3‑4 times in cold water until the water runs clear.

   Time: PT3M

2. Prepare Aromatics

   Peel 7 garlic cloves and crush them coarsely with the flat side of a knife. Slice 5 green chilies: crush 2‑3 whole and slit the remaining lengthwise.

   Time: PT3M

3. Heat Oil

   Place the iron kadhai on medium‑high heat and add 3 tbsp oil. Let the oil heat for about 30 seconds.

   Time: PT1M

   Temperature: Medium‑high heat

4. Sauté Garlic

   Add the crushed garlic to the hot oil. Fry for 1 minute until it turns light golden, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: Medium heat

5. Add Green Chilies

   Add both the crushed and slit chilies. Stir‑fry for another minute so the chilies release their flavor into the oil.

   Time: PT1M

   Temperature: Medium heat

6. Cook Methi

   Add the washed methi leaves to the pan. Increase the flame to high and stir‑fry for 5‑6 minutes, tossing continuously. The leaves will wilt, reduce in volume and any excess water will evaporate.

   Time: PT5M

   Temperature: High heat

7. Season

   When the methi is almost dry and the oil starts to separate, sprinkle ½ tsp salt (or to taste) and mix well. Cook for another 30 seconds.

   Time: PT30S

8. Finish and Serve

   Turn off the heat. Transfer the bhaji to a serving dish and serve hot with roti, rice or khichdi.

   Time: PT30S

Nutrition Facts

Calories

90

Protein

2 g

Carbohydrates

5 g

Fat

7 g

Fiber

2 g