Methi sabzi is a traditional Indian dish made with fenugreek leaves, garlic, ginger, cumin seeds, coriander powder and green chilies. It is one of the most popular dishes in India.

Methi leaves are an important ingredient in many dishes, and they can be found in Indian cuisine. Methi leaves are also known as fenugreek leaves. Read more in detail here: methi leaves.

We’ve been taught since we were children that leafy greens are healthy for us and that we should eat them. Fenugreek leaves work well with rice or chapathis in parotas, sambars, pulavs, and spicy, dry side dishes. However, I like to cook fenugreek leaves in a stir fry. You may wonder why. Because it’s easy to make, delicious, and nutritious. To enhance flavor, the fenugreek leaves are stir-fried with onions and peppers. This stir fry is excellent, with a flavorful spicy spice and a little jaggery to offset the bitterness of the fenugreek leaves. If you haven’t had this side dish yet, you will agree with me.

In Konkani, stir fries are known as upakari. Fenugreek leaves are known as methe pallo in Konkani. As a result, this methi sabzi is known in Konkani as methe palle upakari.


2.5 cups fenugreek (fenugreek) leaves 1 medium onion, finely chopped a quarter of a medium capsicum, chopped a quarter teaspoon of mustard seeds urad dal, 1/2 teaspoon 2 curry leaves (leaflets) jaggery (1-2 tablespoons) 3 tablespoons of vegetable oil 2 green chili peppers 1 red chili, dried 2 tablespoons coconut grated (optional) season with salt to taste

Serves: 2

Time to prepare: 20-25 minutes

Time to cook: 10 minutes

Method of Preparation:

1. Remove the fenugreek leaves from their stems, wash them well, drain the water, and set them aside.

Some people add delicate stems to this stir-fry as well. However, in a stir fry, I like only the greens. The leaves do not need to be chopped.

2. In a frying pan, heat the oil, then add the mustard seeds and cook on medium heat.

3. When the mustard begins to sputter, add the urad dal, curry leaves, red chilies split into tiny pieces, and sliced green chilies and cook until the urad dal begins to brown.

4. Add the chopped onion and a pinch of salt to speed up the frying process, and cook until the onions are transparent.

5. Next, add the chopped capsicum and a pinch of salt, and sauté well. Capsicum cooks faster with salt. Capsicum should be fried for a minute or two. 

6. Stir in the fenugreek/methi leaves, 1/2 cup water (just enough to boil the fenugreek leaves), jaggery, and salt. Depending on how sweet you want your stir fry to be, add jaggery (1-2 teaspoons). 

7. Cook until the fenugreek leaves, capsicum, and onions are tender. Don’t overcook leafy greens since they don’t need to be cooked for long.

8. Check periodically to ensure that all of the water hasn’t evaporated. 

9. Once the vegetables are cooked, stir in the shredded coconut and turn off the heat.

10. For lunch or supper, serve the stir fry hot as a side dish with a bowl of steaming hot rice or as an accompaniment with hot chapathis.

More Konkani cuisine side dishes may be found here. 

Tags: upakari, methi, fenugreek leaves, stir fried, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, Mangalore food, Konkani food, healthy, methi pallo, bachelor recipe

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