Methi or Uluva cheera or Vendaya keerai refers to the fresh green leaves of the fenugreek. Many don’t like to eat this because of its bitter taste even though it is enriched with Iron and Vitamin K. Traditionally methi or fenugreek is supposed to be very beneficial to people who are suffering from the problem of constipation and it makes the bowel movement smooth.
Methi leaves stir fry is one of the regularly prepared dishes at home but I never bothered to take the pictures or post it due to no reasons. It is really an easy to prepare side dish with minimum ingredients and less cooking time.
Here goes the recipe:
- Methi – a bunch (weighs about 300 gms including its stem, roots and leaves)
- Garlic flakes – 10, crushed
- Onion – 1 medium (or 4-5 shallots), finely chopped
- Turmeric powder – 1/8 tsp
- Kashmiri Chilly powder – 1/2 tsp
- Cooking oil – 1 tbsp
- Salt to taste
Method of Preparation:
- Pluck Methi leaves and wash it thoroughly in enough water for 2-3 times, drain and keep aside
- Heat oil in a Kadai and fry garlic and onion with a pinch of salt and turmeric until it is fragrant and add chilly powder and saute’ over medium heat until the oil start separating
- Now raise the temperature to high and add Methi leaves and stir well until all the ingredients are mixed well and dry (never try to cover the kadai while cooking Methi leaves because it will be very bitter)
Methi leaves stir fry is ready and it is an ideal side dish for rice and roti. It tastes the best when it is served along with moru curry for rice.
The very famous Methi leaves recipes include Dhal Methi, Aloo Methi, Methi ka Paratha, etc.. Methi is consumed fresh, cooked or dried (kasuri methi).