Green Tandarjo Muthia and Tomato Curry
by dristie
28 Apr 2004
This recipe has been viewed 15049 times
Green tandarjo Muthia and tomato curry is a Gujarati Jain vegetable recipe with the steamed green muthias simmered in a tangy and spicy tomato curry. The methi and tandarjo are chopped and added to the Muthia dough and then relished with tomato curry and rice.
Green Tandarjo Muthia and Tomato Curry recipe - How to make Green Tandarjo Muthia and Tomato Curry
Preparation Time: Cooking Time: Total Time:
For Muthia
500 gms chawli (cow pea) leaves
250 gms fenugreek (methi) leaves
200 gms whole wheat flour (gehun ka atta)
1 tsp green chilli paste
6 tbsp oil
1 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
salt to taste
Tomato curry
4 medium sized tomatoes, chopped
2 tbsp jaggery (gur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 pinch of asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)
1 tsp oil
1 tsp chilli powder
Method
Muthia’s (green tandarjo kebabs)
Muthia’s (green tandarjo kebabs)
- Muthia’s (green tandarjo kebabs)
- Wash and finely chop tandarjo and methi.
- Add flour, oil, salt, green chilli, turmeric powder.
- Mix it well, knead to very soft dough.
- Add water if required.
- Apply some oil in your hands so you can make 2” long cylindrical rolls.
- Add water if needed.
- Steam for 35-40 minutes in steamer.
- Tomato curry
- Heat the oil; add asafoetida, mustard seeds, chilli powder and tomatoes.
- Stir well.
- Add jaggery, salt, dhanjira powder, turmeric powder.
- Add water.
- Cook at medium heat for 3-4 minutes.
- Once the curry is ready dip all the muthia in tomato curry and stir for 2-3 minutes.
- Serve steaming muthia with tomato curry.
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