Methi Muthiya Curry | Winter Is Coming | How To Make Muthiya | Fenugreek Leaves Curry Recipe | Varun

Описание: Methi Muthia Nu Shaak | Methi Muthiya Curry Recipe | Fenugreek Leaves Curry | Methi Muthiya Recipe | Muthia Nu Shaak | Muthia Recipe | Fenugreek Leaves Dumplings | Snacks Recipe | Gujarati Recipe | Winter Recipes | Quick & Easy | Rajshri Food

Learn how to make Methi Muthiya Curry with our Chef Varun Inamdar in our series "Winter Is Coming"

Methi Muthiya Curry Ingredients:

How To Make Methi Muthiya
2 cups Fenugreek Leaves (washed & chopped)
1/4 cup Wheat Flour
1/4 cup Gram Flour
2 tbsp Semolina
1 tbsp Ginger, Garlic & Green Chilli Paste
Juice Of 1 Lemon
1/2 tsp Turmeric Powder
1 tbsp Sugar
2 tsp Red Chilli Powder
Salt (as per taste)
1 tbsp Refined Oil
Water (as required)
Oil (for frying)

How To Make Curry
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/8 tsp Asafoetida
1 tsp Ginger & Green Chilli Paste
2 cups Tomato Puree
1/2 tbsp Turmeric Powder
1/2 tsp Cumin Seeds Powder
1 tbsp Coriander Seeds Powder
1 tbsp Red Chilli Powder
1 tbsp Sugar
Salt (as per taste)
Water (as required)

How To Store Fenugreek Leaves / Methi

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Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit.
Muthia is one of the famous foods of Chhattisgarh. The name is derived from the way it is made, from the 'gripping' action of the hand. It is a vegan dish. It is made up of chickpea flour, methi (fenugreek), salt, turmeric, chili powder, and an optional bonding agent/sweetener such as sugar and oil.
It is a staple food of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek.
This dish can be eaten steamed or fried (after steaming); it is equally tasty either way. The following link gives information about preparation of this dish. In Gujarat, this item is known as Muthiya/Velaniya/Vaataa etc. This item is known as 'vaataa' in Charotar area located in Central Gujarat. |

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