Wash the fenugreek leaves. Separate the leaves from the stems.
Finely chop the leaves.
Heat a kadai or wok.
After oil gets heated, add onion and saute till onion turns pinkish.
Add chopped garlic and saute till raw smell goes away.
Add finely chopped fenugreek/methi leaves and saute on low flame.
Cover and cook for 15 minutes. Fenugreek leaves will release little water and will get cooked on its own if covered and cooked.
However, you can add 1/4th cup water and cook the fenugreek leaves in it if you wish.
Add turmeric powder, red chili and jaggery powder and mix.
After the leaves are cooked, add grated coconut and mix well.
Add salt to taste and mix.
It is important to separate the leaves from stem before chopping the fenugreek leaves.
You can use a chopper to finely chop the leaves after separating from stem.
I prefer to cover and cook the fenugreek leaves instead of cooking by adding water. Just that you have to frequently monitor that fenugreek leaves don’t burn.
Red chili powder can be replaced by 1 green chili.