Methichi Bhaji (Menthi Koora Koora, Methi ki Bhaji, Fenugreek Leaves Curry)

Menthi Koora Senaga Pindi Koora or Fenugreek and Gram Flour Stir Fry
Menthi Koora Senaga Pindi Koora or Fenugreek and Gram Flour Stir Fry

This is a dry bhaji with fresh Methi or fenugreek leaves that is a great favourite with me. I love its mildly bitter taste and make it often to have with chapatis.


  1. Fresh Menthi Koora/Methi/Fenugreek Leaves – 3 Packed Cups
  2. Besan/Gram Flour – 4 Tbsp
  3. Green Chillies – 3 or 4
  4. Turmeric – 1/4 tsp
  5. Mustard Seeds – 1/2 tsp
  6. Oil – 2 tbsp
  7. Grated Jaggery or Sugar – 1/4 tsp
  8. Salt to Taste


  1. In a heavy-bottomed kadhai or wok, roast the besan till it just starts to turn light brown.
  2. Remove from the kadhai or wok and set aside to cool.
  3. Sieve the roasted besan to get rid of the lumps.
  4. In a heavy-bottomed kadhai or wok, heat the oil.
  5. Add the mustard seeds and wait till they splutter.
  6. Add the slit green chillies and fry for a minute.
  7. Add turmeric and fry for 1 minute.
  8. Turn the heat to low.
  9. Add the methi leaves and salt.
  10. Mix well.
  11. Let the leaves cook over medium heat till the leaves cook and reduce.
  12. Add the turmeric and sugar/jaggery.
  13. Mix well.
  14. Add the roasted besan and mix well.
  15. Cook over medium heat for about 5-7 minutes while mixing continuously.
  16. Serve hot with rotis or rice.


  • Try not to omit the sugar or jaggery as it enhances the taste of the methi.
  • You could also add red chilli powder in step 12, if you need this bhaji to be more spicy.


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