Methi Vatana Recipe: Healthy Maharashtrian Style Sabzi
Learn how to make an authentic Methi Vatana recipe. A healthy, quick Maharashtrian dry sabzi with fenugreek leaves and green peas. Perfect for lunchboxes!
Ingredients
- Fresh Green Peas Vatana/Matar: 300–350 grams (fresh is best for this recipe).
- Fenugreek Leaves Methi: 1 large bunch, cleaned and plucked (keep stems tender, do not chop too fine).
- Onion: 2 medium-sized roughly chopped.
- Garlic: 7–8 cloves crushed or pounded.
- Green Chillies: 3 or adjust to taste, crushed or coarsely ground.
- Oil: 1/2 ladle approx. 2 tbsp.
- Mustard Seeds Mohri: 1 tsp.
- Cumin Seeds Jeera: 1 tsp.
- Salt: To taste.
Instructions
- Roast the Peas: Heat a tawa or pan. Add the fresh green peas (washed and dried) and dry roast them without oil. Roast until they get light brown spots. Do not burn them.
- Crush the Peas: Once roasted, let them cool slightly. Lightly crush the peas using a mortar and pestle or pulse once in a mixer. Note: You want a coarse texture, not a fine paste.
- Temper the Oil: Heat oil in a kadhai or pan. Add mustard seeds and let them splutter. Then, add cumin seeds.
- Sauté Aromatics: Add the crushed garlic cloves and sauté until fragrant. Next, add the chopped onions. Sauté until the onions turn translucent (do not brown them too much).
- Add Spice: Add the crushed green chillies and mix well.
- Cook the Greens: Add the cleaned Methi leaves to the pan. Sauté for about 1 minute until the leaves wilt slightly.
- Season: Add salt to taste. Mix well. The salt will help the Methi release its own water.
- Combine: Add the coarsely crushed roasted peas to the pan. Mix everything thoroughly.
- Steam Cook: Cover the pan with a lid and let it cook on medium heat for 2 minutes. This steam helps the flavours of the Methi and Peas merge.
- Final Touch: Open the lid and cook for another minute to dry out any excess moisture. Your Methi Vatana sabzi is ready!