Few months back my mother-in-law had visited us. She stayed with us for 2 months and during that time she taught me different types of dishes. She also taught me some dishes with greens like fenugreek leaves stir fry and radish leaves stir fry. Though I had been making this methi bhaji since long, this time I learnt to make it in my mom-in-laws style. What inspired me to learn this style is that my daughter loved this version of methi subzi recipe.
I had been adding methi/fenugreek leaves to dough while making chapatis. I also love making methi parathas and they taste yummy. But today’s dish is a simple stir fry made with methi or fenugreek greens. As you all know fenugreek leaves are rich in iron and nutrients. They are very good for health. Lactating mothers should eat fenugreek leaves as it promotes milk flow.
Making this methi bhaji or fenugreek leaves stir fry is easy. But you should be patient in separating the leaves from the stems. This is a tedious task. But only if you separate leaves from stem and then chop, the stir fry will taste good. After separating leaves, just use a food processor or chopper to chop the leaves in one go. If you cut the stem with the leaves, then the subzi will be a bit hard to bite (this is important specially if you make it for kids).