Turia Muthia nu Shaak Recipe (Turai Sabzi Gujarati Style )

On Friday, 02 July 2010 14:27
Turia Muthia nu Shaak Recipe (Turai Sabzi Gujarati Style )
SERVES: 4 to 5 servings

Turia Muthia nu Shaak is an authentic Gujarati recipe that is made from ridge gourd also known as turia or turai and cooked in fenugreek leaf dumplings called muthia. These muthia’s or 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 as well.


    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

  • Main Ingredients
  • 3 ridge gourds | turai, peeled cut into cubes

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon cumin seeds 

  • 1/4 teaspoon asafoetida

  • an inch piece of grated ginger

  • 2 tomatoes, grated

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon chilli powder

  • 2 teaspoons sugar

  • 1 tablespoon of oil

  • Salt to taste

Directions for Turia Muthia nu Shaak Recipe

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

  2. Divide the Muthia mixture into 15-20 oval portions. Now we need to fry the muthias.

  3. 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 the methi muthias side.

  4. Heat the oil in a pan, add the mustard seeds, cumin seeds and asafoetida. When the seeds crackle, add in the grated ginger, grated tomatoes, turmeric powder, chilli powder, sugar and salt. Add the turia (turai), and simmer covered until the turia (turai) is cooked.

  5. Add in one muthia at a time into the gravy. Cover and simmer the turia shaak (turai vegetable) 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.

  6. Serve the Turia Muthia Nu Shaak along with Phulkas or even with plain rice.

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Archana Doshi

Last modified on Sunday, 05 April 2015 22:19
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