Recipe for Methi Bhaji with Prawn and Potato
Ok So let me admit this fact that I cannot and I feel unhappy to eat Veggies all by itself and if it’s Green Leafy veggies, it’s even more depressing BUT….I Lurrrrrrrve to purchase them! And if there’s a Non veg dish either mixed in the veggies or made as a side dish, I lurrrrrve to eat my veggies! Am I normal??? Well….I don’t know!So, I had been to the veggie market recently to enjoy my share of Nariyal Paani and OMG! I went insane seeing how fresh the Leafy veggies were. And ofcourse they would be, as we’re at the start of winters. (Just incase you weren’t aware, The Best time to enjoy Leafy veggies is during the Winters because they are freshest during this season) So I purchased a lot of Methi, Red Spinach, Green Spinach, Lots n Lots of Spring Onion and Lots of Curry leaves too…. And No I didn’t make all of these together, I made them separately! Itna bhi i'm not crazy! hahaI kept the Methi to make a bhaji that most Goans make with Prawns and Potatoes. Methi is quite a bitter veggie if eaten just as it is. And if it’s the baby Methi then Boy! It’s bloody hell bitter! I call it "Kadu Bhaji" …But then our Mommies and Grand Mommies know exactly how to get us to eat our Greens and My Mom used to make it quite often with Prawns and Potatoes and it is super duper delicious. The Potato and Prawn absorb the bitterness of the Methi to quite an extent and Me being Me, I take a step further and add some fresh grated coconut for the bitterness to completely disappear! Haha… Yummmm! This, by the way is my Bitter Better’s favourite dish. He says it reminds him of his Nana who used to make it exactly this way😊😊Do give it a try!
Servings 4 people
Ingredients
- 2 Bundles of Baby Methi Leaves(Fenugreek)
- 2 Medium Sized Onion – chopped fine
- 1 Medium sized Tomato – chopped fine
- 1 Large Potatoes – diced
- 2 Green chillies – slit
- ½ Tspn Turmeric Powder(optional)
- 1 Tbsp Oil
- 2 Tbspn Fresh grated Coconut
- 250 gms Prawns – approx 10-15 Big Prawns (head, tail and shell off) – This recipeusually calls for small prawns but if the Prawns are too big you can cut it ifyou like or use it as is
- 1 Tspn Salt
Instructions
- First, Season the Prawns with some Salt and keep aside
Follow these steps to Cut and Clean the Methi
- Cut the roots off the Methi
- Submerge the leaves along with the stem into waterNote: Methi, since it’s grown on the ground, tends to hold on to a lot of Mud. Hence it has to be washed thoroughly and there should be no traces of Mud on the leaves or stem or else while eating, it will completely put you off.
- Wash the Methi and transfer it into another Bowl full of water. Discard the water from Bowl No. 1 and replace it with fresh water.Note: you will notice a lot of mud in Bowl No. 1
- Then wash the Methi in bowl No. 2 and transfer it back into bowl no.1 filled with waterNote: Continue washing the methi in the same process until there is absolutely no trace of Mud in the water
- Then, cut the Methi as shown in the pic. They don’t have to be perfect cuts, just random
Follow these steps to make the bhaji
- In a skillet, heat the Oil and Add the Onion, Tomato and Chilly and let it saute until the onions turn brown
- Then add the Prawns and Potato and let it fry in the Hot oil for about 5-7 minutes
- Then add the chopped Methi, Salt and Turmeric powder if using and cover the skillet and allow it to cook on medium low heat for about 7-10 minutes, Note: we do not add any water since Methi releases a lot of water while cooking
- Then, take off the lid and and add the coconut and let it cook for another 7-10 minutes
- Then, check if the Potatoes are cooked. If yes, then turn the heat high and let it boil for a minute or so and turn off the heatEnjoy this super delicious Methi with Prawn and Potatoes with Hot chapatis! Yummm!
