For making Muthiya:
- Fenugreek leaves - 1/4 cup
- Besan - 3 tbsp
- Turmeric Powder - 1/8 tsp
- Kashmiri Red Chilly Powder - 1/2 tsp
- Garam Masala - 1/8 tsp
- Cumin Powder - 1/8 tsp
- Coriander Powder - 1/8 tsp
- Pepper Powder - 1 pinch
- Salt to taste
- Water if required
- Oil - 1 tsp + 1 tsp
- Hing / Asafoetida - 1 pinch
- Sesame Seeds - 1/2 tsp
- Lemon Juice - 1 tsp
- Green Chilly - 1/4 tsp crushed
- Ginger - 1/4 tsp crushed
- Garlic - 1/4 tsp crushed
- Sugar - 1/2 tsp
- Baking Soda - 1 pinch
For gravy:
- Raw Plantain - 1/4 of small
- Broad Beans - 1/8 to 1/4 cup
- Cluster Beans / Surti Papdi - 3/4 cup
- Potato - 1/2 of small
- Red Yam - 1/4 cup
- Brinjal - 1 small
- Green Peas - 1/8 to 1/4 cup
- Coriander Leaves - 1 bunch + few for garnishing
- Ginger - 1 small piece
- Garlic - 2 cloves
- Green Chilly - 1 or 2 nos
- Lemon Juice - 1 to 2 tsp
- Cumin Powder - 1/2 tsp
- Coriander Powder - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Red Chilly Powder - 3/4 tsp
- Pepper Powder - 1/4 tsp
- Sugar - 1 tsp
- Sesame Seeds - 1/4 tsp
- Hing / Asafoetida - 1 pinch
- Fennel Seeds - 1/2 tsp
- Oil - 1 tbsp
- Ghee - 1 tbsp
- Salt to taste
- Water as required
Method:
- Heat 1 tsp oil in a kadai. Add sesame seeds, hing and saute for few seconds. Add cleaned and chopped fenugreek leaves. Saute for a minute or two till leaves are cooked.
- Add 1 tsp oil in a bowl and add lemon juice, sugar and baking soda. Mix well to combine.
- Add coriander powder, turmeric powder, pepper powder, red chilly powder, cumin powder and salt to taste. Further add the fenugreek mix and knead to a smooth dough. Add water gradually in case if needed.
- Heat oil to deep fry on medium flame. Add small pieces of the dough to the oil and fry till golden. Keep the fried muthiyas aside.
- Chop veggies as required to medium size pieces and cook adding water as required on a stovetop or microwave for 3-4 minutes. I cooked in a microwave adding all the veggies. (Total of 2 cups of veggies were used).
- Add coriander leaves, ginger, garlic, green chilly, lemon juice to a mixer jar and grind to a smooth paste adding water as required.
- Heat 1 tbsp oil in a kadai, and add hing, sesame seeds and fennel seeds. Saute for few seconds on medium flame.
- Further change to low flame and add turmeric powder, red chilly powder, coriander powder, pepper powder, cumin powder, garam masala to the oil and cook for few seconds till a nice aroma spreads. Do not burn the masalas.
- Add the cooked veggies along with the fried muthiyas and the green paste. Add water to adjust the gravy.
- Add sugar. Adjust salt and lemon juice.
- Cook covered on medium flame for 10-15minutes.
- Further cook uncovered when everything is combined well till oil appears on the surface.
- Garnish with freshly chopped coriander leaves and a tbsp of ghee.
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