Methi chi Bhaji ani Pavta Amti Recipe / Fenugreek Leaves Sabzi and Lima Beans Curry / Maharashtrian Vegetarian Thali


Today, we made simple yet delicious maharashtrian menu. It was methi chi bhaji and pavta amti (Lima beans curry). We served those with ghadichi poli (layered flatbread) and plain rice. Ohh and how can I forget; we had almond flavoured shrikhand also to accompany them. It was mouth watering.

When I was kid I used to hate fenugreek leaves but now I eat this sabzi like crazy. Now a days eating something green makes my tummy happy. I wonder sometime how things have changed in my life.
Lima beans curry is my all time favourite. I like to eat it with hot plain rice and dollop of ghee (clarified butter). It tastes awesome this way. Both items are done under my mom’s guidance, so I can assure you that if you try making them at your home you won’t get disappointed.

Pavta Amti (Lime Beans Curry)

  • Lime beans – 1 cup (Separate the beans from pods)
  • Onion (medium sized) – 1 (finely chopped)
  • Tomato (small sized) – 1 (finely chopped)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Pinch of asafoetida
  • Turmeric powder – ¼ tsp
  • Kolhapuri Chutney [Note-* I live in west region of Maharashtra, We use Kolhapuri Chutney in our daily cooking, It is made using red chillies(especially byadegi mirchi), dry coconut, salt, lots of whole spices, fried onions, garlic and many more ingredients. We have special grinding machines here where they grind all these things together. Then we store it in big glass air tight containers for several months. This is quite a lengthy process, but the end product is something that makes your task of everyday cooking much easier. You don’t have to add any additional spice powder or masala, this chutney is enough to make your curry flavourful and delicious.] – If you don’t have this chutney available, don’t worry. You can still make this curry, just add coriander powder, cumin powder, and little bit garam masala.
  • Salt to taste (If you are using Kolhapuri Chutney, be careful when you add salt as chutney contains much salt.)
  • Fresh grated coconut – 1/4 cup
  • Roasted peanuts powder – 2-3 tbsp
  • Some fresh cilantro (finely chopped)
  • Oil – 2 tbsp

How to make Pavta Amti?

Heat up oil in a pan and add mustard seeds and cumin seeds, let them crackle.

Then add chopped onion and sauté till translucent.

Add chopped tomato and cook till tender.

Add Kolhapuri chutney, turmeric powder, little water (to avoid burning of spices) and salt to taste. Cook till oil starts to separate from spices.

Add lima beans and 4 cups of water.

Cook uncovered for 10-20 minutes until beans get cooked nicely. Cook little more if needed.

Finally add fresh grated coconut, roasted peanut powder and chopped cilantro. Simmer curry for 5 minutes and switch off the heat.
Serve hot with plain rice.

Methi chi Bhaji / Fresh fenugreek leaves Sabzi

  • Fresh fenugreek leaves – 2 bundles
  • Onion (small sized) – 1 (finely chopped)
  • Split masoor dal – 1 tbsp
  • Green chillies – 4
  • Pinch of asafoetida
  • Turmeric powder – ¼ tsp
  • Cloves of garlic – 10-12
  • Roasted peanuts powder – 2 tbsp
  • Salt to taste

How to make methi sabzi?

Clean the methi bundles and wash nicely.

Heat up oil in a pan. Add green chillies and pinch of asafoetida.

Add onion and sauté for 1-2 minutes till translucent.Meanwhile grind garlic in mortar and pestle. Add in and sauté till raw smell of garlic goes away.

Add methi and salt to taste.

Mix well and add split masoor dal. Cover and cook for 6-8 minutes. Keep mixing in between.

Switch off the heat and serve hot with roti.

Here is our typical Maharashtrian Vegetarian thali, I hope you will like it.  :)