How to make BABY METHI BHAJI- SK Khazana -
The slight bitterness of the baby fenugreek is very endearing in this flavourful dish
This recipe has featured on the show Khanakhazana.
Main Ingredients : Baby fenugreek leaves, Toor dal (तुवर दाल)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Sweet And Sour Vegetables Vankaya Perugesi Corn Methi Malai Baked Mushrooms With Nutty Oat Stuffing
BABY METHI BHAJI- SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for BABY METHI BHAJI- SK Khazana Recipe
Baby fenugreek leaves cleaned and chopped 2 cups
Toor dal soaked for 30 minutes 2 tablespoons
Oil 2 tablespoons
Green chillies finely chopped 2-3
Garlic cloves finely chopped 6-8
Onion finely chopped 2 medium
Turmeric powder a pinch
Salt to taste
Jaggery (gur) chopped 1 tablespoon
Coconut scraped 2-3 tablespoons
Method
Step 1
Heat oil in a non-stick pan, add green chillies and garlic and sauté till golden brown in color.
Step 2
Add onions, mix and sauté on high heat till the onions soften. Add fenugreek leaves and mix well. Add pigeon peas and mix well.
Step 3
Add turmeric powder, ½ cup water, mix well, cover and cook on medium heat for 5 minutes or till the pigeon peas soften.
Step 4
Add salt and jaggery, mix well and sauté for 1-2 minutes on a medium heat. Add coconut and mix well. Increase heat and cook, stirring, till most of the moisture dries up.
Step 5
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
