Cut one to two inches off the bottom of the methi bunches, and wash them thoroughly.
Soak the bunches (leaves and white stems) in water for about five minutes. These leaves are typically grown in sand by the sea, so you might get some sandy residue.Strain the leaves using a sieve with circular holes (chalni) to get rid of all the residue, and wash them properly again.
Cut these bunches as finely as you wish.
Slit green chili vertically, take the seeds out, and slice it in two pieces. (If you are making the sabzi for kids, use light green chilies which are not too hot.)
Heat a kadai, add oil, and then add jeera (cumin seeds) after the oil heats up.
Add hing, haldi, and chili pieces, stir once and then add chopped onion.
Sauté till the onions turn translucent, add diced potato, stir once and then cover the pan. (I use a regular kadai (not non-stick) and so I add 1-2 tsp water to the sautéd onion to prevent it from sticking to the pan.)
Cook on low flame for five minutes and then add chopped methi.
Add red chili powder and mix properly.
Cover the pan with a lid and cook for five minutes. (I don't let the water released by the leaves dry up completely as I prefer a slightly watery sabzi for Devansh.
You can take off the lid after five minutes and cook for some more time if you want dry sabzi.)
Add salt and grated coconut, mix properly, and then cook for 3-4 minutes more.
Serve hot with bhakri or roti, and curd.