Turia Muthia nu Shaak

( 22 Votes )

Details: Written by Archana Doshi; Hits: 8912

A gujarati dish made from turia/ridge gourd and steamed fenugreek leaf dumplings. The gram dumplings also help to thicken the gravy while the ridge gourd adds nutritional value and fibre to this dish. You can also substitute the turia with mixed vegetables or just simple French beans

Serves: 4
Cooking Time : 30 minutes
Preparation Time : 20 minutes

Ingredients for Muthias
1/2 cup of chopped fenugreek leaves
3/4 cup gram flour/besan
1/2 teaspoon turmeric powder
1 teaspoon green chilli-ginger paste
2 teaspoons sugar
1 tablespoon of lemon juice
1/4 teaspoon of baking soda
3 tablespoons oil
Salt to taste

Other Ingredients
3 cups of turia, peeled cut into cubes
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 teaspoon green chilli-ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons sugar
1 tablespoon of oil
Salt to taste

Method
Combine all the ingredients for the muthias in a bowl and knead into a soft dough, adding little water only if required.

Divide the above mixture into 15-20 oval portions. Now we need to fry the muthia's.
Heat oil in a small frying pan, so it takes in just enough oil to fry the muthia. We can either shallow fry them or deep fry them. Once the oil is hot,add the muthias and fry them on medium heat until browned and cooked. Keep side.

Heat the oil in a pan, add the mustard seeds, cumin seeds and asafoetida. When the seeds crackle, add the green chilli-ginger paste, turmeric powder, chilli powder, sugar and salt. Add the turia, and simmer covered until the turia is cooked. Add in one muthia at a time. Cover and simmer for another 10 to 15 minutes, until the vegetables are fully cooked, adding more water if required, so the dumpling get a more tender and softer consistency.

Serve hot with phulka's.