I learnt this sabji from my hubby This is a commonly prepared recipe at his native.
I wouldn’t like methi too much as it’s bitter, but thanks to the peanuts added makes this dish a lovely one!
1 bunch methi (fenugreek) leaves
1/2 cup peanuts (raw variety)
5-6 pods of garlic
1 tea spn chilli powder
1 tea spn oil
salt to taste
Roast the peanuts on a tawa till they slightly splutter. Take off heat and cool. Remove the skin and crush using a mixie or the Khalbatta (mortar pestle). ( Do NOT make this into a fine powder).
Chop/crush the garlic pods.
Heat oil in a pan and fry the garlic for some time. Now add the methi leaves, a handful at a time. Saute them till they shrink while being cooked.
Add the chilli powder, ground peanuts and salt to taste. Mix well.
Let this cook on low heat for 10 mins.
Take off heat and serve with hot chapatis/phulkas