Seasons Freshest Flavours ln A Bowl ----- Methi Muthiya, Ratalu, Tuver Dana, Bateti Nu Shaak

Name: Seasons Freshest Flavours ln A Bowl ----- Methi Muthiya, Ratalu, Tuver Dana, Bateti Nu Shaak
Total time: 1800 s
Yield: 4 serves
Cuisine: Indian
Ingredients: 3/4 cup cleaned,washed & chopped; 2 tbsp green garlic finely chopped; 1 cup coarse wheat flour; 1/2 cup besan; 1 tbsp green chilli - ginger paste; 1/2 tsp red chilli powder; 1 tbsp coriander - cumin powder; 1/2 tsp turmeric powder; 2 tsp sugar; 1/2 tsp asafoetida; 1/2 tsp garam masala; 1 pinch cooking soda; 1 tsp oil; Salt to taste; oil for frying; 1/2 cup grated fresh coconut; 1 cup chopped coriander; 2-3 tbsp chopped garlic green garlic; 2 flakes dry garlic (optional); 2 tsp green chilli - ginger paste; 1 tsp sugar; 2 sp coriander - cumin powder; 1/4 tsp turmeric powder; 1 pinch asafoetida; 1/2 tsp garam masala; 1 pinch cooking soda; 1 tsp oil; Salt to taste; 2 tbsp oil; 1/2 tsp ajwain

Bina Samir Telivala @Bina_Samir

#TOF
#Seasonalvegetables
#week6
#purpleyam(ratalu)
#fenugreek( methi) leaves
#post1

A Classic Gujarati Dish bringing seasonal vegetables together also known as Mini Undhiyu .

A popular Gujarati subji with seasonal vegetables.This vegetable is hot , spicy & full of green garlicy flavours. It is almost a weekly ritual to make this vegetable in winters.. It can be served at lunch with rotla , roti or paratha & at dinner with Khichdi - kadhii combo.

You can serve methi muthiya at tea time also.Gujarati households have box full of these muthiyas in their pantry in winters . Do try this vegetable at least once this winter & get the feel of GARVI GUJARAT with their authentic food , culture & customs.

Cooksnap
@Jaya Dadhich

#TOF
#Seasonalvegetables
#week6
#purpleyam(ratalu)
#fenugreek( methi) leaves
#post1

A Classic Gujarati Dish bringing seasonal vegetables together also known as Mini Undhiyu .

Cooksnap
@Jaya Dadhich

Bina Samir Telivala @Bina_Samir

#TOF
#Seasonalvegetables
#week6
#purpleyam(ratalu)
#fenugreek( methi) leaves
#post1

A Classic Gujarati Dish bringing seasonal vegetables together also known as Mini Undhiyu .

Cooksnap
@Jaya Dadhich

#TOF
#Seasonalvegetables
#week6
#purpleyam(ratalu)
#fenugreek( methi) leaves
#post1

A Classic Gujarati Dish bringing seasonal vegetables together also known as Mini Undhiyu .

Cooksnap
@Jaya Dadhich

Saved

Ingredients

30 minutes

4 serves

Methi Muthiya :👇
3/4 cupcleaned,washed & chopped
2 tbspgreen garlic finely chopped
1 cupcoarse wheat flour
1/2 cupbesan
1 tbspgreen chilli - ginger paste
1/2 tspred chilli powder
1 tbspcoriander - cumin powder
1/2 tspturmeric powder
2 tspsugar
1/2 tspasafoetida
1/2 tspgaram masala
1 pinchcooking soda
1 tspoil
Salt to taste
oil for frying
Green Paste : 👇
1/2 cupgrated fresh coconut
1 cupchopped coriander
2-3 tbspchopped garlic green garlic
2flakes dry garlic (optional)
2 tspgreen chilli - ginger paste
1 tspsugar
2sp coriander - cumin powder
1/4 tspturmeric powder
1 pinchasafoetida
1/2 tspgaram masala
1 pinchcooking soda
1 tspoil
Salt to taste
Other Ingredients : 👇
2 tbspoil
1/2 tspajwain
5-6nani bateti (baby potatoes), peeled & soaked in water
5-6 pcsratalu (yam), washed & peeled
1/2 cupfresh tuver dana (pigeon peas)
2-3crumbled muthiya
Salt to taste (for tuver dana & ratalu)

Saved

Steps

30 minutes

1

Saute methi & green garlic : Take 1 tsp oil in a pan. Add chopped green garlic & methi. Saute for 1/2 a minute. Remove in a big plate with the oil.
2

In the same plate take coarse wheat flour & besan. Add all the dry spices, sugar, cooking soda,green chilli - ginger paste & salt.
3

Mix very well. Add little water at a time to mix into loose dough. See pic 👇 below.
4

Form round shape muthiyas using your palm & finger tips.
5

Semi - fry few muthiyas till light pink in colour. Deep fry rest of the muthiyas for later use (snack).Remove in a plate. Cool.
6

Mix all the ingredients for the green paste. Make a slit in the nani bateti. Fill the bateti with green paste Keep aside.
7

Wash & peel ratalu. Cut ratalu into medium pieces. Roll them in the green paste. Keep aside.
8

Shaak : Take oil in a pressure cooker. Add ajwain. Now add tuver dana & salt. Add nani bateti with the green paste. Add 1 cup water. Close the pressure cooker & take 2 whistles.
9
10

Open the pressure cooker at once by releasing the pressure by lifting the whistle with tongs.
11

Add muthiya & ratalu with the remaining green masala. Take 1 whistle. Wait to cool the pressure cooker.
12

Open the pressure cooker & mix the shaak. Take the shaak in a pan. Add little water if required. Add the crumbled muthiya.Take 1 boil. Switch off the flame.Keep the shaak 1/2 covered till serving time.
13

Serve hot garnished with green garlic with phulkas or puris.

Tips

1. The reason behind adding crumbled muthiya is to make the gravy thick . The vegetables & water should not look separate. With crumbled muthiya, the shaak tastes amazing . So do add 1-2 of them .
2. You can use any seasonal vegetables of your choice.
3. Green masala taste best with this vegetable but some make use of red masala also.
4. Do not heat the shaak often as it tends to loose it's color. The last whistle should be taken only alittle before serving time or just give it 1 boil .