Samudra Methi Kadhi

Introduction:

Samudra Methi,  Samudra is ocean in Sanskrit and Methi is the Indian name for Fenugreek.

Harvested on Micro greens around the Mumbai Seashore, this is exclusive to Mumbai, Maharashtra, India. 

This vegetable is slightly sweeter than normal Methi.

Ingredients:

10 bunches of Methi (available for Rs. 10/- when cooked would be sufficent for 3 people), 1 chopped
onion, 3 green chillies, 2 tsp jeera, 1/2 cup dahi, 1 tbs besan and 6 tbs grated coconut.

Method:

Cut of the thin beige ends of the Methi and discard them. Wash the vegetable in many rounds of water as
there is lots of sand and dirt. Chop the vegetable fine, chop green chillies into fine pieces. Beat the dahi with
besan and 1/4 tap haldi add water to form buttermilk consistency. Grind together coconut and jeera. Heat 2
tbs oil in a vessel, when hot add 1/2 tsp mustard seeds and a pinch of hing. Now add 1 tbs chopped onion

cook till pink add the chopped vegetable and fry for a min. Add the green chillies stir, add the coconut paste

mix and pour the prepared buttermilk keep stirrring till it starts boiling the vegetable and besan is cooked.

Serve with hot Phulkas.

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