Gathia- Muthia Nu Shaak

Recipes

Gathia- Muthia Nu Shaak

Gathia- Muthia Nu Shaak

Vegetable with Indian Savouries

INGREDIENTS

For the Gathia

1/2 cup gram flour

1 tsp oil

1/2 tsp chilli powder

1/4 tsp ajwain

A pinch of baking soda

Salt to taste

Oil for frying

For the Muthia

1/2 cup wheat flour

1/2 cup gram flour

1/2 cup fenugreek leaves, washed and chopped

2 tbsp oil

1 tsp sugar

1 tsp chilli powder

1 tbsp ginger-chilli paste

1/4 tsp turmeric powder

1/4 tsp garam masala

Salt to taste

For the Vegetable

2 tbsp oil

1 tsp mustard seeds

1/4  tsp fenugreek seeds

1/4 tsp asafoetida

A few curry leaves

1/4 tsp turmeric powder

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tbsp jaggery

3-4 pieces kokum

Salt to taste

1/2 kg bottle gourd

2 potatoes, peeled and cubed

1/2 cup shelled green peas

100 gm French beans, halved and cut into 1 inch long pieces

2 cups water

To Garnish

3-4 tbsp finely-chopped coriander leaves

3-4 tbsp fresh grated coconut

METHOD

For The Gathia

1. Mix together gram flour, oil, chilli powder, ajwain, soda and salt and make a semi-soft dough with some water. Cover and keep aside for half an hour.

2. Take one-fourth of the dough and soften with a little water.

3. Roll this on a flat surface with both your palms to form a thick spaghetti like gathia. Cut each one into two inch long sticks and fry them in hot oil till crisp.

4. Drain and set aside.

For the muthia

Mix all the ingredients together in a wide bowl and make a soft dough with little water. With the help of a little oil, shape these into small dumplings, fry in hot oil, drain and set aside.

For The Vegetables

1. Heat oil in a saucepan and add mustard and fenugreek seeds and when they splutter add asafoetida, curry leaves, and two cups of water. When the water begins to boil, add turmeric powder, chilli powder, and coriander-cumin powder. Now add all the vegetables.

2. Cook until the vegetables are soft. Then add jaggery and kokum. Add salt and bring to a boil. Just before serving add gathia and muthia. Garnish with coriander and coconut and serve hot.

Serve 4-6

 

 



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