Sep 122012
 

This simple Methi Muthia Curry is cooked with vegetables cluster beans, potatoes and aubergine (eggplant).

Cooking Time: Appr. 35-40 Minutes
Serves: 4-5 People

Methi Muthia CurryIngredients:

250 gram cluster beans (also known as Gavar, Guar, Guwar, Kothavarangai and Guvar bean)
2 potatoes
1 big aubergine (eggplant)
2 large tomatoes
1 teaspoon mince ginger
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ teaspoon methi seeds (fenugreek seeds)
¼ teaspoon asafoetida (hing) powder
1 teaspoon red chilli powder
2 teaspoon coriander powder
½ teaspoon turmeric powder
2 tablespoon oil
Salt to taste
Water as needed

For Methi Muthia:

¾ chopped methi leaves (fenugreek leaves)
2 tablespoon chopped coriander
¾ cup gram flour (besan)
1 small chopped tomato
½ teaspoon mince ginger
1 chopped green chilli
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garam masala
½ teaspoon red chilli powder
½ teaspoon turmeric powder
3-4 tablespoon oil
2 tablespoon lemon juice
Oil for deep frying (optional)

Cooking Method:

1. For methi muthia recipe, combine all ingredients from methi muthia list. Mix all ingredients properly to make dough. Do not add any water; water can make your methi muthiya tough like a stone. Add more oil, if you need to. Once the methi muthiya dough is ready, take small size like a walnut in your hand and press in your palm with your fingers. See the 1st picture. Deep fry all methi muthias (this is optional, you can cook methi muthia with curry as well).

2. Cut the both ends of cluster beans and cut in small size (2 inch long) or you can whole cluster beans as it.

3. Peel the potatoes and cut in small cubes. Cut aubergine in small cubes and chop the tomatoes.

4. Heat the oil in the pan and add fenugreek seeds, cumin seeds and mustard seed. When the seeds crackle, add asafoetida (hing) powder.

5. Then add all cut vegetables and cover the lid immediately to set all tadka in the curry.

6. Cook covering the lid for 10-12 mins. Stir in between to avoid sticking to the bottom of pan.

7. Add chopped tomatoes, chilli powder, turmeric powder, coriander powder and salt, mix well. Let it cook for another 8-10 mins.

8. Now add some water as much as you want in curry and place all methi muthia on the top. Cover the lid and let it cook for 5-8 mins (if you are using raw methi muthia than cook it for 12-15 mins) on medium heat.

9. Finally turn off the heat and garnish muthiya recipe with chopped coriander.

Serve methi muthia curry with chapatti or paratha.

Sorry, the comment form is closed at this time.


Provided by water damage columbus