Gavthi methi or baby methi is easily available in market in Mumbai,You will usually see vegetable vendors from Vasai selling it.This variant of methi is grown in sand near sea shore and is less bitter in taste than regular methi.This vegetable needs to be washed thoroughly before cooking to remove sand from it.As a kid I remember my mom making this bhaji,but since my marriage I never tried it…Yesterday saw it in a market and decided to give it a try….called up mom and got the recipe….recipe is easy,cleaning this vege is a big task….
6 bunches gavthi Methi (Baby Fenugreek)
2 large Onions chopped.
2 Green Chillies cut into pieces.
1 small Potato sliced
1 tbsp Oil.
Pinch of Asafoetida.
1/4 tsp Haldi powder.
1/2 cup grated Coconut.
This is Gavthi methi or Baby fenugreek.
Cut off the roots.
Soak the leaves along with stem in a pan full of water.
Shake it slowly,sand from the vege will settle down,and some covering of methi seeds will float on top,remove and discard those.
With delicate hand remove vege from water and put in collander,let it stand for some time till water drains out completely.
Roughly chop the vege.
Ina a pan heat oil,add asafoetida,chopped onions and green chillies.Saute till onion tuns pinkish.Add sliced potatoes and chopped vege,add salt and haldi powder,Mix well.
Cover and cook till potatoes and methi is cooked ,approximately 7 to 8 minutes.
Add grated coconut and mix well.
Remove in a serving dish and serve hot with phulka or bhakri.
Happy Cooking !!!