Are you looking for a healthy, delicious, and quick leafy vegetable recipe? This Barik Methi Chi Bhaaji Recipe is a traditional Maharashtrian delight that transforms simple fenugreek leaves into a flavorful side dish. Unlike regular methi, “Barik Methi” refers to small fenugreek leaves which are tender and packed with nutrition.
In this recipe, we elevate the humble methi with the crunch of soaked moong dal and the sweetness of fresh coconut. It is an excellent source of iron and fiber, making it a perfect addition to your daily diet. Whether you want a nutritious option for your lunchbox or a light dinner side dish, this Barik Methi Chi Bhaaji pairs wonderfully with Bhakri or Chapati. Let’s dive into this easy, step-by-step method to make this healthy green stir-fry!
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Ingredients List:
- Barik Methi (Small Fenugreek Leaves): 20 small bunches (roots trimmed)
- Yellow Moong Dal: 2 tbsp (soaked for 1 hour)
- Onion: 1 medium (finely chopped)
- Tomato: 1 small (finely chopped)
- Green Chillies: 2 (crushed or finely chopped, adjust to taste)
- Garlic: 4 cloves (chopped)
- Fresh Coconut (Grated): 3 tbsp
- Cumin Seeds (Jeera): 1 small tsp
- Oil: 1-2 tbsp
- Salt: To taste
Step-by-Step Instructions
- Prep the Greens: Clean the Barik Methi by cutting off the lower root portion (about half the stem). Wash the leaves thoroughly 3-4 times in water to remove all traces of sand and dirt.
- Heat the Oil: Place a pan (kadhai) on the stove and heat the oil. Once hot, add the Cumin Seeds and let them splutter.
- Sauté Aromatics: Add the chopped Garlic and sauté until golden. Then, add the chopped Onion and roast until it turns translucent and soft.
- Add Spice & Tang: Stir in the crushed Green Chilies and roast for a few seconds. Follow this with the chopped Tomato and sauté for about a minute until soft.
- Add Lentils: Add the soaked and drained Moong Dal to the pan. Sauté for a minute to let it cook slightly in the oil.
- Cook the Methi: Add the cleaned Methi leaves to the pan. Mix well. Season with Salt to taste. (Note: The volume will reduce significantly after cooking.)
- Simmer: Cover the pan with a lid and cook on low heat for about 2 minutes. (Covering is optional; you can also cook it open).
- The Secret Touch: Remove the lid. Add the Grated Fresh Coconut. Mix well and cook for another minute until any excess moisture evaporates.
- Serve: Your nutritious Barik Methi Chi Bhaaji is ready! Serve hot.
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Cooking Tips:
- Wash Thoroughly: Small methi leaves often contain a lot of sand. Ensure you wash them in a large bowl of water multiple times until the water runs clear.
- Don’t Overcook: Green leafy vegetables cook very fast. Overcooking can make them lose their bright green colour and nutrients.
- Soak the Dal: Soaking the Moong Dal for at least an hour ensures it cooks quickly in the pan without becoming mushy, adding a nice bite to the dish.
- Adjust Moisture: If the bhaji feels too dry, you can sprinkle a few drops of water, but usually, the water released by the leaves and the soaked dal is sufficient.
Variations:
- Vegan Version: This recipe is naturally vegan!
- No Onion-Garlic Version: For a Satvik meal, you can skip the onion and garlic. The fresh coconut and cumin will still provide plenty of flavour.
- Crunchy Version: You can add crushed roasted peanuts (shengdana kut) at the end instead of or along with coconut for an extra crunch.
- Spicy Version: If you prefer more heat, increase the number of green chillies or add a pinch of red chilli powder.
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Serving Suggestions:
- Breads: Tastes best with hot Jowar Bhakri, Bajra Bhakri, or soft Chapatis.
- Rice: Serve as a side dish with Varan Bhat (Dal Rice) and a pickle.
- Tiffin: This is a dry vegetable dish (sukhi bhaji), making it an excellent spill-free option for office or school lunchboxes.
FAQs:
Q1: Can I use regular large Methi leaves instead of Barik Methi?
Ans: Yes, you can use regular fenugreek leaves. Chop them roughly before cooking. The taste will be similar, though Barik Methi is generally more tender.
Q2: Is Barik Methi bitter?
Ans: Methi has a natural, slight bitterness, but cooking it with onions, tomatoes, and fresh coconut balances the flavour perfectly, making it delicious rather than bitter.
Q3: Can I use desiccated coconut instead of fresh coconut?
Ans: Fresh coconut provides the best moist texture and sweetness. However, in a pinch, you can use desiccated coconut, but the taste might differ slightly.
Q4: Why do we add Moong Dal to leafy vegetables?
Ans: Moong dal adds protein, texture, and volume to the dish. It complements the soft greens with a pleasant nutty bite.
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Barik Methi Chi Bhaaji Recipe | Healthy Fenugreek Stir Fry
Ingredients
- Barik Methi Small Fenugreek Leaves: 20 small bunches (roots trimmed)
- Yellow Moong Dal: 2 tbsp soaked for 1 hour
- Onion: 1 medium finely chopped
- Tomato: 1 small finely chopped
- Green Chillies: 2 crushed or finely chopped, adjust to taste
- Garlic: 4 cloves chopped
- Fresh Coconut Grated: 3 tbsp
- Cumin Seeds Jeera: 1 small tsp
- Oil: 1-2 tbsp
- Salt: To taste
Instructions
- Prep the Greens: Clean the Barik Methi by cutting off the lower root portion (about half the stem). Wash the leaves thoroughly 3-4 times in water to remove all traces of sand and dirt.
- Heat the Oil: Place a pan (kadhai) on the stove and heat the oil. Once hot, add the Cumin Seeds and let them splutter.
- Sauté Aromatics: Add the chopped Garlic and sauté until golden. Then, add the chopped Onion and roast until it turns translucent and soft.
- Add Spice & Tang: Stir in the crushed Green Chilies and roast for a few seconds. Follow this with the chopped Tomato and sauté for about a minute until soft.
- Add Lentils: Add the soaked and drained Moong Dal to the pan. Sauté for a minute to let it cook slightly in the oil.
- Cook the Methi: Add the cleaned Methi leaves to the pan. Mix well. Season with Salt to taste. (Note: The volume will reduce significantly after cooking.)
- Simmer: Cover the pan with a lid and cook on low heat for about 2 minutes. (Covering is optional; you can also cook it open).
- The Secret Touch: Remove the lid. Add the Grated Fresh Coconut. Mix well and cook for another minute until any excess moisture evaporates.
- Serve: Your nutritious Barik Methi Chi Bhaaji is ready! Serve hot.
