Its is a typical Gujarati dish which is a must at all festival or family get together s. Its rich in fiber, minerals, proteins and contains high vitamin quality as innumerable number of fresh vegetables and leaves are required in preparing this dish.
INGREDIENTS:
Beans, Brinjal, Yam, Green Peas, Baby Potatoes, Broad Beans (100gms each washed and diced).
Green chillies, chopped coriander, ginger-garlic(1 TBs), roasted peanut(1/2 cup) all together ground to paste.
Tomatoes chopped (2).
For Muthiya balls:
Fenugreek leaves
Besan flour.
Salt and green chillies.
Salt as per taste, turmeric powder (1 Tbs).
Oil as per requirement for deep frying muthiya and preparing undhiyu.
Asafoetida a pinch.
Jeera a pinch.
Dried red chillies (3-4).
Lemon Juice (2-3 TBs).
PROCEDURE:
Take a big bowl and add all vegetables except tomatoes to it and marinate it with the paste of ground nut, coriander and green chillies, ginger-garlic paste for 45-50mins and set aside.
Take a neat bowl add ingredients for muthiya balls and add little oil and salt to it and with water knead it into a soft dough. Now make small small oval shape dumpling balls out of it and set aside. Now heat oil in a deep bottomed wok and deep fry the balls and keep aside. Now remove the excess oil and proceed with the remaining oil in the wok. Add asafoetida, jeera, dried red chillies and allow it to pop, now ass they start popping add all the marinate vegetable and stir and fry well till golden brown now add chopped tomatoes, turmeric powder, if required add water near about 1/2 cup -3/4th cup. Now as they start getting softer add salt to it, (adding of salt previously trend to breakage and melting of vegetables). Now close the lid and cook them till tender soft, when you find vegetables got cooked add muthiya balls and cook them, now add lemon juice to it. Now off the flame and close the lid for 4-5mins. Now its ready, garnish with coriander leaves if required and serve with paratha, roti or naan.
INGREDIENTS:
Beans, Brinjal, Yam, Green Peas, Baby Potatoes, Broad Beans (100gms each washed and diced).
Green chillies, chopped coriander, ginger-garlic(1 TBs), roasted peanut(1/2 cup) all together ground to paste.
Tomatoes chopped (2).
For Muthiya balls:
Fenugreek leaves
Besan flour.
Salt and green chillies.
Salt as per taste, turmeric powder (1 Tbs).
Oil as per requirement for deep frying muthiya and preparing undhiyu.
Asafoetida a pinch.
Jeera a pinch.
Dried red chillies (3-4).
Lemon Juice (2-3 TBs).
PROCEDURE:
Take a big bowl and add all vegetables except tomatoes to it and marinate it with the paste of ground nut, coriander and green chillies, ginger-garlic paste for 45-50mins and set aside.
Take a neat bowl add ingredients for muthiya balls and add little oil and salt to it and with water knead it into a soft dough. Now make small small oval shape dumpling balls out of it and set aside. Now heat oil in a deep bottomed wok and deep fry the balls and keep aside. Now remove the excess oil and proceed with the remaining oil in the wok. Add asafoetida, jeera, dried red chillies and allow it to pop, now ass they start popping add all the marinate vegetable and stir and fry well till golden brown now add chopped tomatoes, turmeric powder, if required add water near about 1/2 cup -3/4th cup. Now as they start getting softer add salt to it, (adding of salt previously trend to breakage and melting of vegetables). Now close the lid and cook them till tender soft, when you find vegetables got cooked add muthiya balls and cook them, now add lemon juice to it. Now off the flame and close the lid for 4-5mins. Now its ready, garnish with coriander leaves if required and serve with paratha, roti or naan.
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