Methi Leaves Stir Fry or Vendhaya Keerai Poriyal

Methi Leaves Stir Fry is a stir fry made with methi leaves, garlic and green chillies as the main ingredients. This stir fry is prepared in Maharashtrian style and is known as ‘Methichi Bhaji’ in Marathi.

Methi Leaves Stir Fry

Methi or Fenugreek seeds are used widely in cooking as herb and spice. Both the seeds and the leaves have numerous health benefits. Though they have a slight bitter taste they are rich in fiber and iron. Methi and its leaves when consumed are said to be very beneficial for those suffering from diabetes. It is very good to lactating mothers and helps increase milk supply. It also lowers blood cholesterol and very effective in reducing body fat thereby aiding weight loss.

My family loves green leafy vegetable in any form – sambar, kootu, masiyal, poriyal or added to parathas. Methi leaves stir fry is one of our favorites and can be done in 5 mins if the greens are cleaned and readily available. Though, this stir fry goes well with Jwarichi bhakri (flat bread made with Sorghum flour), we also like to have it plain or as a side dish to Rice and Sambar or Rasam.


Methi leaves – one big bunch
Garlic – 1 whole pod
Green chilli – 2
Turmeric powder – ¼ tsp
Salt to taste
Oil – 1 tsp
Peanut – 1 ½ tbsp coarsely powdered (Optional)


Preparation time – 15 mins
Cooking time – 5 mins
Total time – 20 mins
Serves 2

  1. Clean and wash the methi leaves discarding the thick stems. Wash 2-3 times in water thoroughly to remove dirt or mud.
  2. Chop garlic, green chillies, methi leaves and the tender stems.
  3. Heat oil in a pan; add garlic and green chillies to the oil, sauté for a minute.
  4. Add the chopped leaves and turmeric powder and cook until the leaves are wilted and dry. Now, add salt and toss well and cook for 2-3 mins.
  5. Add the coarsely powdered peanut, mix well. Sauté for a min and remove from heat.

Serve hot with Rice and Sambar or Rasam.

Methi Leaves Stir Fry


  1. Addition of peanut is optional. If not adding, you can serve it immediately after Step 4.
  2. If peanut powder is not available, dry roast about 50 gms of peanut in a pan until the skin browns a little. When the heat is bearable, remove the skin by rubbing your hands over the roasted peanuts and blow off the skin. Powder the peanuts coarsely using a mixer jar.