Koshimbir is a typical Maharashtrian salad served as an accompaniment to the main dish. Any Maharashtrian meal is incomplete without koshimbir in it. A meal must contain a salad to make it fully nutritious.
Maharashtrian salads or chutneys enhance the flavor of your meal. There are so many different types of koshimbiri like kakdi koshimbir, onion tomato, cabbage koshimbir and what not. Here today I am sharing how to make Methi leaves koshimbir typically called methi cha gholana.
You may like our other side dish recipes:
I have used here some fresh, homegrown methi leaves. If you don’t like methi then it can be replaced with spinach leaves.
Sharing here my step-by-step recipe of Methi Koshimbir.
Methi Gholana Recipe
Here is how to make this easy methi cha gholana/koshimbir.
- Methi/Fenugreek leaves- 1 cup, chopped
- Spring onion – 1/2 cup, finely chopped
- Tomato – 1/2 cup, finely chopped
- Red chilli powder – 1/2 tsp
- Salt to taste
- Lemon juice – 2 tbsp, finely chopped
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Coriander leaves, finely chopped
- In a mixing bowl, add methi leaves, spring onion, tomato, coriander leaves, red chilli powder, salt, and lime juice. Mix well.
- Heat oil in a seasoning pan, add mustard seeds.
- When the seeds crackle, switch off the flame.
- Add this to the above-prepared mixture.
- Mix well and serve immediately. Enjoy it as a siding with your meals. It also tastes good with jowar/bajra bhakri.
If you don’t have spring onions, regular onion can also be used.
If you are in hurry or you want to make it oil free, follow first step only. It tastes good without tadka as well.
If you are making it ahead of time, add salt just before serving.