Samudri methi chi bhaji (fenugreek microgreens sabzi in maharashtrian style) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until they turn golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and turmeric powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Add fenugreek microgreens and mix well. Cook for 2-3 minutes.
• STEP 6.Add salt, red chili powder, and garam masala. Mix well and cook for another 2 minutes.
• STEP 7.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to wash the fenugreek microgreens thoroughly before using them.
• Adjust the spice levels according to your taste preference.
• You can add a squeeze of lemon juice for a tangy flavor.
• Serve the sabzi immediately to enjoy the freshness of the fenugreek microgreens.

Storage and Serving

• Leftover sabzi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabzi before serving.
• Serve the sabzi with roti, rice, or as a side dish with any main course.