Green Samudra Methi Bhaji - Prasad Naik
Recipe:
Wash 2 to 3 times Methi By opening the bunches throughly as it contains lotof sand. After washing the same drain out the water and cut the Methi not too fine along with white roots. If you find ends of Methi roors little brown, then chop off that portion before cutting it. Keep the cut Methi seperately.
In a Kadhai heat up 2 tbsp of oil. Add 7 fine chopped Onions and 4 Green Chillies Slit. Saute till Onions are soft. Add Coarsely chopoed Methi and mix well with Onions and Chillies. Add 12 pods of crushed Garlic and 1/2 cup of grated coconut. The Methi leves its juices and it has to be cooked in same without adding any water in open Kadhai. Add salt only after Methi is cooked because you may find it lot when you add cut Methi in Kadhai but when it cooks, it reduces to half.
You have a options of adding Potato Cubes and Haldi if you want a Bhaji to have yellow colour. We did not add, as we wanted it to be Green without Potatoes. Its very healthy Bhaji.
In a Kadhai heat up 2 tbsp of oil. Add 7 fine chopped Onions and 4 Green Chillies Slit. Saute till Onions are soft. Add Coarsely chopoed Methi and mix well with Onions and Chillies. Add 12 pods of crushed Garlic and 1/2 cup of grated coconut. The Methi leves its juices and it has to be cooked in same without adding any water in open Kadhai. Add salt only after Methi is cooked because you may find it lot when you add cut Methi in Kadhai but when it cooks, it reduces to half.
You have a options of adding Potato Cubes and Haldi if you want a Bhaji to have yellow colour. We did not add, as we wanted it to be Green without Potatoes. Its very healthy Bhaji.
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