| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | sm | Bunch coriander leaves |
| 4 | Green chillies | |
| 1 | Inch piece ginger | |
| 4 | Cloves garlic (many Gujeratis would omit this) | |
| 1 | ts | Cumin seeds |
| 1/4 | ts | Ajwain |
| 2 | tb | Roasted and pounded sesame seeds |
| 1/2 | Coconut, finely grated | |
| 1 | ts | Garam masala |
| 1 | tb | Sugar |
| 250 | g | Surti papadi (or other green beans) |
| 12 | Baby potatoes, peeled | |
| 150 | g | Tomatoes, blanched, peeled and sliced |
| 5 | sm | Eggplants (about 2-4 inches long) |
| 2 | Sweet potatoes | |
| 1/2 | c | Shelled green toor pulse |
| 2 | sm | Raw guavas |
| 2 | sm | Raw bananas (i.e., plantains) |
| 2 | sm | Carrots |
| 125 | g | Besan (chickpea) flour |
| 1 | Big bunch fenugreek leaves, cleaned and sliced finely | |
| 1 | Big onion, minced | |
| 1 | Clove garlic, crushed | |
| Buttermilk (i.e., yoghurt thinned with water to the consistency of milk) | ||
| 1 | pn | Asafoetida |
| 2 | Green chillies | |
| 1 | tb | Oil |
| Salt to taste |
INSTRUCTIONS
FOR MUTHIA This is one of the "fancy" dishes of Gujerati cuisine. It's really rich and delicious. This recipe is from a cookbook -- Vegetarian Wonders From Gujerat, by Aroona Reejhsinghani -- with which I've had some success, but I haven't made this dish. This version includes muthia, which are like dumplings, though I've never eaten undhia with muthia -- it's not essential to the dish. The papadi is a major component. It's a very broad bean, which looks like a broader, thicker snow pea pod. If you can't get it, I suppose you could substitute some other green bean. Green toor pulse is the fresh version of toor dal. Good luck! Mix all the muthia ingredients together with the exception of buttermilk, then add enough buttermilk to form soft and pliable dough. Form the dough into small oblong-shaped balls and steam for half an hour, or till done. Remove from fire and set aside. Peel and cut bananas, sweet potatoes, guavas and carrots into pieces. Make four vertical cuts in each eggplant. String the papadis. Powder ajwain and cumin seeds. Heat 4 tblsp. oil and add asafoetida and all the ground spices, and chillies, ginger and garlic after grinding them. Fry briefly, then add tomatoes and sugar and cook till soft. Put in all the vegetables, mix well, then put in the peanuts, the toor pulse, and half of the grated coconut. Cover tightly and cook without adding water over a slow fire until the vegetables are almost done. Mix in the sesame seeds and arrange muthias on top. Cover and cook once again until the vegetables are done. Serve hot decorated with coriander leaves and remaining grated coconut. Posted to FOODWINE Digest 26 Jun 97 by Nancy Gandhi <gandhi@GIASMD01.VSNL.NET.IN> on Jun 27, 1997
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