Fenugreek leaves or Methi is having lot of medicinal benefits. It helps in improving liver function, regulating blood cholesterol etc to name a few. It also helps in curing digestive problems.
Here is a recipe of a side dish using Methi leaves as main ingredient. Methi leaves are bitter in taste. So, if it’s combined with few other ingredients carefully, the bitterness fades and gives a subtle taste to the dish.
I generally use potatoes or eggplants in this dish along with some split moong daal. It goes well with hot plain rice or paratha.
Please read on further for the recipe.
- Methi leaves – 200 grams
- Split moong daal – 2 tbsp
- Eggplant (chopped into small cubes) – 3 small
- Onion – 1 medium (chopped into small pieces)
- Garlic – 4 to 5 cloves (chopped finely)
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Salt – to taste
- Turmeric powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Water – 1/2 cup
These days I am not using any green chili or red chili powder in my recipes as my little one will not be able to have it. If you like your meethi ka saag to be spicy, then feel free to add chopped green chilies or powdered red chili as per your taste.
Method of Preparation:
- Discard the hard stems from the Methi leaves and chop those randomly. Wash the leaves properly after chopping.
- Dry roast the split moong daal over low to medium flame until its color changes slightly. Keep aside.
- Heat a pan or kadhai and add oil to it. Once oil is hot enough, add mustard seeds and let those splutter.
- Then add chopped garlic and onion. Saute well to sweat the onions.
- Now add roasted moong daal, chopped eggplant pieces and half cup of water.
- Cover and let the daal and eggplant pieces boil. It may take around 10-15 minutes.
- Now add chopped methi leaves to it. Mix well, cover and let it be cooked for another 7-8 minutes.
- Methi ka Saag is now ready. Serve it hot with rice or paratha.