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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