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A delightful Gujarati specialty featuring spiced fenugreek dumplings simmered in a tangy and sweet curry with a medley of winter vegetables. It's a comforting, one-pot meal that captures the essence of traditional home cooking.
For 4 servings
Prepare the Muthiya Dough
Shape and Steam the Muthiya
A delightful Gujarati specialty featuring spiced fenugreek dumplings simmered in a tangy and sweet curry with a medley of winter vegetables. It's a comforting, one-pot meal that captures the essence of traditional home cooking.
This gujarati recipe takes 75 minutes to prepare and yields 4 servings. At 595.85 calories per serving with 15.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cut and Fry the Muthiya
Prepare the Shaak (Curry)
Pressure Cook the Vegetables
Combine and Simmer
Garnish and Serve
Skip the shallow-frying step. Add the steamed and sliced muthiyas directly into the pressure-cooked gravy and simmer for 8-10 minutes. This reduces the overall oil content significantly.
Incorporate other vegetables like drumsticks, tindora (ivy gourd), or tuver lilva (fresh pigeon peas) along with or in place of the mentioned vegetables.
Omit the potatoes, sweet potato, and suran. Replace them with raw bananas and increase the quantity of valor papdi or add green peas.
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them.
The combination of whole wheat flour (atta), gram flour (besan), and a variety of vegetables makes this dish high in dietary fiber, which aids digestion and promotes gut health.
Besan (gram flour) is an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
Vegetables like sweet potatoes and yams provide complex carbohydrates, offering sustained energy release without causing sharp spikes in blood sugar levels.
Fenugreek leaves are rich in iron and Vitamin K, while the medley of vegetables contributes a wide range of essential vitamins and minerals to the dish.
One serving of Muthiya Shaak (approximately 1.5 cups or 450g) contains around 450-500 calories. The exact count can vary based on the amount of oil used for frying and the specific vegetables included.
Yes, it can be a very healthy dish. It's packed with fiber from whole grains and vegetables, and protein from besan. To make it healthier, reduce the oil by adding steamed muthiyas directly to the curry instead of frying them.
Hard muthiyas can result from a very tight dough or over-kneading. The dough should be firm but pliable. Also, ensure you add the baking soda just before steaming to keep them light and airy.
Absolutely! You can steam and even fry the muthiyas a day in advance. Store them in an airtight container in the refrigerator. Simply add them to the freshly prepared hot gravy and simmer before serving.
This usually happens if the muthiya dough is too soft and has too much moisture. The dough should be firm. Another reason could be over-stirring after adding them to the gravy. Always stir gently.
This recipe is naturally vegan as it uses oil instead of ghee and does not contain any dairy products. It is a great plant-based main course.
This recipe goes great with these complete meals
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