Methi Muthiya Sabzi

My Mom introduced me to Muthiya. I tried it once and then till date i have tried variety of muthiyas. This methi muthiya is one of them. This time i made this with some gravy so that therez some variety in hubby's lunch box. Though i have posted methi muthiya recipe earlier as well, i will share it again so that its easy to read the recipe in one go. Take a look at the recipe:


Ingredients (For Muthiya):
  • 1 1/2 cup Gram Flour ( बेसन )
  • 1 cup clean and finely chopped Fenugreek leaves1 teaspoon Ginger-Garlic paste
  • 1 teaspoon Turmeric Powder
  • Chilli Powder and Salt to taste
  • 1 tablespoon Curd (optional)
  • 1 teaspoon Sugar
  • 1 teaspoon oil
  • Oil to stir fry
Ingredients (For Sabzi):

  • 1 1/2 cup finely chopped Onion
  • 1/2 cup finely chopped Tomatoes
  • 1 teaspoon Ginger-Garlic paste
  • 1 teaspoon Turmeric Powder
  • Chilli Powder and Salt to taste
  • 1 tspn Cumin Seeds
  • 1 tablespoon beaten Curd (optional)
  • Everest Sabzi Masala
  • 2 tspn Oil
 Preparation Time: 30 mins.

Serves: 4

Method (For Muthiya):
  • Mix all ingredients in a bowl to form a stiff dough.
  • If the dough is too stiff, you can add few teaspoon water .
  • Divide the dough in small balls and shape them into sausage shape pieces.
  • Steam these muthiya for 10 mins or boil them for 10 mins.
  • Remove from steam .
  • Heat oil in a pan and stir fry till golden brown. Keep it aside.

  • For Sabzi, heat oil in a pan. Add cumin seeds ,ginger-garlic paste, chopped onions and tomatoes. Stir fry till onions and tomatoes are tender.
  • Add turmeric powder, chilli powder and beaten curd. Mix well.Let it cook for 5 mins.
  • Now add the methi muthiya and salt. cover it with a lid and let it cook for 5-10 mins. Let most of the water evaporate .
  • Serve hot with chapati & salad.
Note: The muthiya should be smaller in size so that it blends well with the dry masala. 

HAPPY COOKING !

 
Chandana Mungre Kashid
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