Tameta Muthia Nu Shaak
by Tarla Dalal
A traditional treat from the kitchens of Gujarati , the Tameta Muthia nu Shaak will amaze you with its fenugreek flavoured muthias in a tangy tomato base.
While the original recipe calls for oodles of oil, we have managed to recreate the same magic without any oil! The muthias are steamed, yet have a brilliant flavour thanks to a perfect choice of ingredients.
The spice powders and flavour enhancers in the gravy are bound together by loads of tomatoes, so here again there is no need for oil.
Now, you can top up on vitamins and relish the delectable flavour of this traditional dish without worrying about oil.
To round up the healthy food excitement serve with Chapati , Dal Pandoli , Khatti Meethi Dal and Brown Rice .
Tameta Muthia Nu Shaak recipe - How to make Tameta Muthia Nu Shaak
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Methi-doodhi Muthia
1 cup finely chopped fenugreek (methi) leaves
1/2 cup grated bottle gourd (doodhi / lauki)
1/4 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
3 tbsp low-fat curds (dahi)
1/2 tsp ginger-green chilli paste
1 tsp sugar
1 tsp lemon juice
1/2 tsp turmeric powder (haldi)
a pinch of carom seeds (ajwain)
salt to taste
Other Ingredients
2 cups finely chopped tomatoes
1/2 tsp mustard seeds ( rai / sarson)
1 tsp grated ginger (adrak)
4 to 5 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
salt to taste
1 tsp sugar
2 tbsp finely chopped coriander (dhania)
For the methi-doodhi muthia
- For the methi-doodhi muthia
- Combine all the ingredients together in a bowl and knead into a soft dough using approx. 1 tbsp of water.
- Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter.
- Arrange both the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
- Cut each roll into 12 mm. (½”) slices and keep aside.
How to proceed
- How to proceed
- Heat a non-stick kadhai on a medium flame and when it is hot, add the mustard seeds and dry roast on a medium flame for 10 to 15 seconds.
- Add the ginger, curry leaves, asafoetida and 1 tbsp of water, mix well and cook on a medium flame for 10 seconds.
- Add the tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add 1½ cups of water and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Finally add the methi-doodhi muthia, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the coriander and mix gently.
- Serve immediately.
| Energy | 92 cal |
| Protein | 4 g |
| Carbohydrates | 17.2 g |
| Fiber | 4.4 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 580 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 29 mg |
| Folic Acid | 39.2 mcg |
| Calcium | 97 mg |
| Iron | 1.5 mg |
| Magnesium | 40.1 mg |
| Phosphorus | 74.2 mg |
| Sodium | 29.2 mg |
| Potassium | 216.5 mg |
| Zinc | 0.4 mg |
I was wondering how this recipe will taste as it has just no oil, the muthias are sooo good that one can finish them just plain with green chutney. But this when put in a subzi made of tomatoes it was tasting equally good.