This can be prepared as a side dish for rice or for roti. It’s a healthy dish. Methi leaves have numerous health benefits. It is rich in iron, magnesium, phosphorus and Vitamin B6. They are slightly bitter in taste. They are added to some of the curries to enhance the flavor. In this stir-fry, the onions add sweetness to the bitterness of the methi leaves and makes it flavorful.
2 bunches of Methi leaves
2 medium sized onions
5-6 green chillies(thai/indian)
½ cup grated coconut
2 tablespoons vegetable oil
1 taespoon mustard
salt to taste
Chop off the roots of methi leaves. Wash thoroughly at least 4-5 times in a vessel of water. If you leave it soaked in water for 5 minutes all the dirt gets loosened and it becomes easy to clean. As they are small plants and sold most of the times with roots, you will find lot of sand and soil on the leaves.
Chop the cleaned leaves. Cut the green chillies lengthwise. In a wok heat oil on medium. Add musard, when it splatters add slit green chillies. Saute for a minute. Add chopped onions to the wok, fry the onions till light brown. Add chopped methi leaves and salt. Mix well, cover it and cook for 5 minutes. Open the lid and sauté the greens until the water evaporates. Add grated coconut and sauté for 5 more minutes. This tasty and simple stir fry goes well with Dal rice, chapati.