Methi Moothia (Steamed fenugreek dumplings in a thick gravy) recipe
ingredients
1 cup (100 g) 3 1/2 oz Gram flour (besan)
1/2 cup (15 g) Fenugreek (methi) leaves, finely chopped
1 Green chilli, finely chopped
1 tbsp (15 ml) Vegetable oil
1/2 cup (15 g) Fenugreek (methi) leaves, finely chopped
1 Green chilli, finely chopped
1 tbsp (15 ml) Vegetable oil
For the gravy:
1 tbsp (15 ml) Vegetable oil
1 Onion, medium-sized, chopped
2 Tomatoes, peeled
1/2 tsp Cumin (jeera) seeds
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
1 Onion, medium-sized, chopped
2 Tomatoes, peeled
1/2 tsp Cumin (jeera) seeds
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
method
1. Sift the gram flour in a bowl, add fenugreek leaves, green chilli, and oil. Knead into a semi-hard dough and let the dough rest for 5 minutes.
2. Divide the dough into 1/2 inch round balls. Grease the steamer and steam the balls for about 7-8 minutes.
3. For the gravy, heat the oil in a wok (kadhai); add the onion and fry till brown.
4. Add the tomatoes, cumin seeds, ginger paste, and garlic paste; cook for about 10 minutes or till the gravy is thick.
5. Add the steamed balls and cook for 5 minutes.
6. Serve hot with roti.
2. Divide the dough into 1/2 inch round balls. Grease the steamer and steam the balls for about 7-8 minutes.
3. For the gravy, heat the oil in a wok (kadhai); add the onion and fry till brown.
4. Add the tomatoes, cumin seeds, ginger paste, and garlic paste; cook for about 10 minutes or till the gravy is thick.
5. Add the steamed balls and cook for 5 minutes.
6. Serve hot with roti.
serving amount
serves: 4
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
