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Methi Batatyachi Sukki Bhaji (Fenugreek Leaves with Potato Vegetable)

Fenugreek leaves are very low in calories and fats, have a low glycemic index, are a rich source of dietary fiber and are an excellent source of several vital antioxidants and minerals like folic acid, vitamin C, vitamin A, vitamin E, carotenes, calcium, iron, magnesium, potassium, selenium, and manganese. The soluble and insoluble dietary fiber content in the leaves aid in digestion and smooth bowel movements. Methi leaves contain certain chemicals that aid in insulin production. These leaves are an excellent sources of vitamin K, which is important to help strengthen bone mass and prevent osteoporosis. Fresh methi greens help prevent iron deficiency anemia and may help protect a person from cardiovascular diseases, asthma, and colon and prostate cancers. These greens work as an antibacterial and aid in the cure of Alzheimer's disease. So all in all, it's a good ingredient to have in your diet on a regular basis.

Recipe Credit: Darshana Muzumdar

Serves 4 as part of an Indian meal


  • 2 bunches of methi (fenugreek leaves)
  • 2-3 medium sized potatoes
  • 2 onions, finely chopped
  • 2-3 green chillies (adjust to taste)
  • 1 tsp jaggery or to taste
  • 2-3 tbsp groundnut oil, preferably cold pressed
  • salt to taste


Clean the methi leaves (fenugreek leaves) putting only the leaves and tender tops of the stalks in a large pot. Wash and drain. Peel and dice the potatoes into 3/4-inch cubes or smaller. Heat oil in an Indian kadhai (Indian wok) and sauté the onions till they are translucent and soft and lightly golden brown. Add the chillies and fry for around 30 seconds more. Add the diced potato and sauté for a couple of minutes. Add the clean methi leaves, jaggery and salt, and mix it well. Add salt and jaggery to taste. Cover the pot and cook on low heat and until the potatoes have become soft and are cooked well.

Note: Methi needs to be cooked well otherwise it may taste a bit bitter.

For the Whole-Food Plant-Based (WFPB) version:

Use rock salt instead of refined salt.

Do not peel the potatoes.

Use date or raisin paste instead of jaggery.

Do not use oil. For the whole plant version do not use oil. Add a little salt to the chopped onions and keep them aside in a thick bottom steel pot for 15 minutes for them to release moisture. Turn on the heat and sauté it. Add a couple of tablespoons of water or more, if necessary, till the onion is cooked and soft and then continue to sauté it till it is translucent and a light golden brown. Alternatively, put the chopped onions in a pressure cooker, add half a cup of water and pressure cook for one whistle. Once the pressure cooker is cooled, open it and sauté the onion till all the water has evaporated and the onion starts becoming slightly brown. Continue with the rest of the recipe as above.

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