Green leafy vegetables – Methi leaves (fenugreek greens) have many health benefits.  They are full of fibre and nutrients, vitamin C & K in particular.

Always pick bunches that are fresh and bright green, avoid those that are yellow and wilted.  Avoid leaves that appear slimy, it is an indication of decay.  Methi is of two varieties, small leaves with tender white stems which is also called methi or menthya, venthiya, keerai and classified as micro-greens.  These are commonly used in the south of India and the Methi with Prawns is cooked as a delicacy and relished!  The Methi with larger leaves used here is an annual plant which is found in plenty in winter.  The leaves are pungent and bitter and the bitterness can be reduced by adding salt and squeezing out the water and rinsing before cooking.

Ingredients

• 2 bunches methi (fenugreek greens) leaves
• 1 cup green peas, shelled
• ½ cup yogurt, beaten
• ¼ tsp. turmeric powder
• 1 tsp. red chilli powder
• 2 medium onions, chopped finely or grated
• 2 green chillies, chopped
• 1 tsp. ginger paste
• 1 tsp. garlic paste (or 1 tbsp. ginger garlic paste)
• 1 tsp. cumin seeds
• ¼ to ½ cup fresh cream
• 1 tsp. salt or to taste
• 2 tbsp. oil

Remove methi leaves and tender stems from the stalks.  Clean and wash the leave and soak in water for 10 minutes.  Remove from the water and wash again till the the sand and dirt is removed.  Squeeze out the water and add 1 tsp. Salt and set aside for 15 minutes.  Squeeze out the water and rinse in clean water again.  This process removes the bitterness from the leaves.  If using fresh peas, clean, wash and boil in water.  Drain and keep aside.  Frozen peas can be used directly. 

Heat oil in a pan and add the cumin seeds.  When they crackle add the chopped onions and cook till light brown, stirring.  Add ginger garlic paste and saute 2 minutes.  Add the chopped methi leaves and green chillis and cook till moisture dries up.  Add the turmeric and chilli powder, mix.  Add the beaten yogurt and cook till oil surfaces.  Then add the green peas and one cup water, salt.  Bring to a boil, reduce flame and cook 10 minutes.  Stir in the fresh cream and mix well.  Simmer five minutes and serve hot garnished with chopped coriander leaves.