Methi sukke recipe - Menthe soppina upkari - Fenugreek leaves subzi

Methi sukke or Menthe soppina upkari or Fenugreek leaves subzi recipe- It is a dry subzi that goes well with roti, chapathi, rice with curry and curd rice. Fenugreek leaves are used to make thepla, curry and kadhi in Maharashtrian homes. Fenugreek leaves in combination with green peas and potato makes a delicious side dish popularly known as methi matar malai and aloo methi sukha bhaaji. Fenugreek leaves are healthy leafy vegetable which can be consumed in any season. The high level of iron in the fenugreek leaves supply the iron requirement and helps to increase the red blood cells and hemoglobin.

I made this as side dish for chapathi, rice and daali varan. The combination of methi leaves, fresh coconut and jaggery is unique and flavourful. This subzi becomes tasty when it is cooked in the juice of fenugreek leaves itself and water is not added.

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Methi sukke - Menthe soppina upkari                                

Prep time : 25 mins
Cook time : 15 mins
Total time : 40 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 3 - 4
Author : Vidya Chandrahas

Ingredients 

• 2 bunch fenugreek leaves / menthe soppu          
• 2 heaped tsp chilli powder      
• 1/2 tsp turmeric powder / haldi powder
• 1/2 cup jaggery
• 1 cup grated fresh coconut
• Salt to tatse
• 1 tbsp oil or as required
• 1 tsp mustard seeds

Method

1. Pluck the fenugreek leaves from the stems. Wash them thoroughly under running water and drain well. Chop them roughly and set aside.
2. Grate the coconut and set aside.
3. Heat oil in a frying pan and add mustard seeds to it.  When the seeds start spluttering, add the fenugreek leaves. 
4. Immediately add the chilli powder, turmeric powder and salt. Saute till all the ingredients combine well and stir for 3-4 minutes till the leaves become slightly soft. 
5. Cover the pan with lid and cook on low flame till the fenugreek leaves become soft. Stir in between so that the leaves do not get burnt.
6. Once the leaves are soft, add the jaggery powder and mix well. Further cook till the jaggery melts and combine with the leaves. 
7. Then add the fresh grated coconut and mix well. Saute for a while and remove the pan from the heat. 
8. Serve hot as side dish to hot roti, chapati, and rice with curry or curd rice.  

Note

1. By adding water methi sukke may taste bitter. So avoid adding water while cooking methi sukke.
2. Cook the sukke in the methi leaves juice itself.
3. Methi leaves are bitter in taste. So adding jaggery to the sukke is essential.
4. You can also add sugar in the place of jaggery.  But jaggery gives a different flavour to the sabzi

Methi sukke - step by step pictures

1.  Pluck the fenugreek leaves from the stems. Wash them thoroughly under running water and drain well. Chop them roughly and set aside.

2.  Heat oil in a pan and make tempering with mustard seeds. Add the chopped fenugreek leaves, chilli powder, turmeric powder and salt.

3.  Mix with a spoon and saute for 2 - 3 minutes till all the ingredients combine well.

4.  Cover the pan with lid and cook on low flame till the leaves become soft. Stir in between to prevent the methi leaves from burning. Do not add water.

5.  When the methi leaves become soft, add the jaggery powder. Mix well.

6.  Stir continuously and cook on low flame till the jaggery melts and mixes well

7.  Add the grated fresh coconut.

8.  Stir gently till the coconut mix well with the methi leaves.

9.  Further cook for a minute on low flame and switch off the flame

10.  Methi sukke is ready to serve.

11. Serve the methi sukke hot as a side dish to hot roti, chapathi, rice and curry or curd rice.