Samudra Methi Bhaji - Prasad Naik
Recipe:
Before you wash Methi, treem off the roots if they are brown at the end, open the Bunches and Wash this tender Methi in big vessel so that sand settles down. Strain the same in strainer so that no sand is stuck to white roots.
Heat 2 tbsp of oil in a vessel, add 2 chopped onions and green chillies. Saute till onions are translucent. Do not over cook onions. You should feel the onions in Methi Bhaji. Add washed Methi and 10 pods of garlic saute for 5 minuses. Add 1/4 tsp of haldi, 1/2 tsp of garam masala, salt to taste. Caution, since this Bhaji though you have taken 25 small bunches, it gets reduced to half in qty. So be careful in adding salt. Do not lid the vessel and saute till Methi is cooked. It doesn't take time sncee it is very tender. Finally add fresh grated coconut about 1/2 cup or more as per your taste, mix well and put off the gas.
Your Samudra Methi Bhaji is ready to serve. Enjoy with Fulkas or Parathas or even with what we call it Varan Bhaat.
Recipe:
Before you wash Methi, treem off the roots if they are brown at the end, open the Bunches and Wash this tender Methi in big vessel so that sand settles down. Strain the same in strainer so that no sand is stuck to white roots.
Heat 2 tbsp of oil in a vessel, add 2 chopped onions and green chillies. Saute till onions are translucent. Do not over cook onions. You should feel the onions in Methi Bhaji. Add washed Methi and 10 pods of garlic saute for 5 minuses. Add 1/4 tsp of haldi, 1/2 tsp of garam masala, salt to taste. Caution, since this Bhaji though you have taken 25 small bunches, it gets reduced to half in qty. So be careful in adding salt. Do not lid the vessel and saute till Methi is cooked. It doesn't take time sncee it is very tender. Finally add fresh grated coconut about 1/2 cup or more as per your taste, mix well and put off the gas.
Your Samudra Methi Bhaji is ready to serve. Enjoy with Fulkas or Parathas or even with what we call it Varan Bhaat.
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