Ingredients

• 1 bunch fresh fenugreek
• 1 onion (optional)
• 2 green chillies
• 3 to 4 cloves garlic
• ¾ tsp - mustard or cumin seeds
• ¼ tsp - turmeric
• 1 ½ tbsp - oil
• a pinch asafetida
• a pinch sugar
• salt to taste

How to Make Methi Chi Bhaji

• Clean and rinse the fenugreek leaves thoroughly, keeping only the tender most stalks.
• Chop them roughly. If using onion, chop it fine. Crush the garlic or slice it fine.
• Heat the oil in a skillet. Pop in the mustard or cumin seeds, turmeric, asafetida and chillies. Stir briskly.
• Add the garlic and saute till brown. Then slide the onions in and stir fry till crisp.
• Add the fenugreek seeds and saute on a high flame till they wilt, reduce the heat and cook till they wilt completely.
• Lastly, stir in salt carefully.
• Pour in a little water, especially if they are not tender. In that case, also sprinkle the bhaji with sugar, as leaves get bitterer with age.
• The methi will take about 5-7 minutes to cook through. It is eaten with polis or bhakris.