Tameta Muthia Nu Shaak ( Gujarati Recipe)
by Tarla Dalal
If you want to prepare a vegetable side-dish that is as easy as easy can be, this is the perfect choice for you! select nice and ripe tomatoes to ensure the success of your tamata muthia nu shaak. Also, if the sharp taste of methi is not liked by your family, you can even make muthias of bottle gourd or leftover rice, with lots of coriander. This recipe also offers you the variation of steaming your muthias instead of deep-frying them the traditional way.
Tameta Muthia Nu Shaak ( Gujarati Recipe) recipe - How to make Tameta Muthia Nu Shaak ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups tomatoes , cut into cubes
1 recipe palak methi muthias
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp grated ginger (adrak)
4 to 5 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp sugar (optional)
salt to taste
For Serving
rotlis
- Method
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the ginger, curry leaves and asafoetida and sauté on a slow flame for 30 seconds.
- Add the tomatoes, turmeric powder, coriander-cumin seeds powder, sugar, salt and ¾ cup of water and mix well.
- Cover and simmer for 10 to 12 minutes, while stirring occasionally.
- Just before serving, add the palak methi na muthias, mix gently and cook on a medium flame for another minute.
- Serve immediately with rotlis.
| Energy | 117 cal |
| Protein | 1.9 g |
| Carbohydrates | 7.8 g |
| Fiber | 2.6 g |
| Fat | 8.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 1165 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 29.4 mg |
| Folic Acid | 48.6 mcg |
| Calcium | 69.6 mg |
| Iron | 1.3 mg |
| Magnesium | 24.9 mg |
| Phosphorus | 34.3 mg |
| Sodium | 23 mg |
| Potassium | 182.8 mg |
| Zinc | 0.1 mg |