Muthia is one of the famous foods of gujarat. The name is derived from the way it is made, from the ‘gripping’ action of the hand. It is a vegan dish. It is made up of chickpea, methi (fenugreek), salt, turmeric, chili powder, and an optional bonding agent/sweetener such as sugar and oil.
It is a staple food of Gujaratis. This dish is supposed to be good for keeping bowel regular, because it includes fenugreek. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way.
Muthia
Muthia is one of the famous foods of gujarat. The name is derived from the way it is made, from the 'gripping' action of the hand. It is a vegan dish.
Ingredients
- 1 large aubergine
- 1/2 kilogram(kg) peas
- 1/4 kilogram(kg) spinach
- 1/4 kilogram(kg) drumsticks(saraghvo or singhuparboiled)
- 1/2 kilogram(kg) pigeon peas(bharazi -frozen or tinned
- 2 fenugreek leaves
- 1/2 Kilogram(kg) flat indian beans(goovarboiled)
- 1,1/2 packets Coconut Cream
- 1 tin peeled tomatoes,chopped
- 1 cup oil
- 4 medium potatoes,peeled and halved
- 2 sticks of cinnamon
- 2-3 pods of cardamom
- 2 large onions
- 1 teaspoon(tsp) coriander/cumin powder
- 1 teaspoon(tsp) red chilli powder
- 3/4 teaspoon(tsp) turmeric
- 2 tablespoons(tbsp) chopped coriander leaves
- salt to taste
- lemon juice to taste
- 2 cups millet flour
- 2 tablespoons(tbsp) dessicated coconut
- 2 teaspoon(tsp) garlic paste
- 2 teaspoon(tsp) ginger paste
- 1/4 teaspoon(tsp) garam masala powder salt to taste
Instructions
- Add half the quantities of garlic and chilli powder, ginger and 1 teaspoon salt to the meat and cook in 1 cup of water until tender
- Dissolve the coconut cream in 1 pint of hot water
- Leave 1 tablespoon of oil aside and heat the remaining oil in a large saucepan and fry the cinnamon sticks and cardamom pods
- Add the onions and fry to a golden brown. Add the fenugreek leaves (leaving some for the muthias) at this stage to give the aroma
- Stir in the tomatoes and spices (leaving some turmeric aside) and cook for a little while to blend in the sauce
- Add all the vegetables except the potatoes. Add the latter when the vegetables are half cooked
- Stir in half the dissolved coconut cream
- Add the meat with the stock and cook until the vegetables are ready, stirring occasionally
- Prepare the individual muthias - mix together the flour, salt, desiccated coconut, 1 tablespoon oil, pinch of turmeric, few chopped fenugreek and coriander leaves and the remaining garlic and chilli powder. Bind into a thick dough with either meat stock or water. Shape into muthias
- Add the remaining coconut cream and lemon juice to the saucepan on medium heat and allow the mixture to bubble slowly
- At this stage, gently introduce the muthias and cook for 5 minutes
- Reduce heat, add garam masala powder and simmer until the oil floats to the surface
- Serve with coconut chutneyN.B. Muthia (meaning fist shaped): The lump of dough is placed in the palm of ones hand, the fingers closing over it and with gentle natural pressure the dough is allowed to form into a sausage shape
