Green Tandarjo Muthia and Tomato Curry

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
For Muthia

• 500 gms chawli (cow pea) leaves
• 250 gms fenugreek (methi) leaves
• 200 gms whole wheat flour (gehun ka atta)
• 1 tsp green chilli paste
• 6 tbsp oil
• 1 tsp turmeric powder (haldi)
• 1 1/2 tsp chilli powder
• salt to taste

Tomato curry

• 4 medium sized tomatoes, chopped
• 2 tbsp jaggery (gur)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• 1 pinch of asafoetida (hing)
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp oil
• 1 tsp chilli powder

Method
Muthia’s (green tandarjo kebabs)

1. Wash and finely chop tandarjo and methi.
2. Add flour, oil, salt, green chilli, turmeric powder.
3. Mix it well, knead to very soft dough.
4. Add water if required.
5. Apply some oil in your hands so you can make 2” long cylindrical rolls.
6. Add water if needed.
7. Steam for 35-40 minutes in steamer.

Tomato curry

1. Heat the oil; add asafoetida, mustard seeds, chilli powder and tomatoes.
2. Stir well.
3. Add jaggery, salt, dhanjira powder, turmeric powder.
4. Add water.
5. Cook at medium heat for 3-4 minutes.
6. Once the curry is ready dip all the muthia in tomato curry and stir for 2-3 minutes.
7. Serve steaming muthia with tomato curry.