Tameta Muthia Nu Shaak

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Makes 4 servings
Ingredients
For the methi-doodhi muthia

• 1 cup finely chopped fenugreek (methi) leaves
• 1/2 cup grated bottle gourd (doodhi / lauki)
• 1/4 cup whole wheat flour (gehun ka atta)
• 2 tbsp besan (Bengal gram flour)
• 3 tbsp low fat curds (dahi), page 100
• 1/2 tsp ginger-green chilli paste
• 1 tsp sugar
• 1 tsp lemon juice
• 1/2 tsp turmeric powder (haldi)
• a pinch of carom seeds (ajwain)
• salt to taste

Other ingredients

• 1/2 tsp mustard seeds ( rai / sarson)
• 1 tsp grated ginger (adrak)
• 4 to 5 curry leaves (kadi patta)
• 1/4 tsp asafoetida (hing)
• 2 cups finely chopped tomatoes
• 1 tsp turmeric powder (haldi)
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• salt to taste
• 2 tsp sugar (optional)
• 2 tbsp chopped coriander (dhania)

Method
For the methi-doodhi muthia

1. Combine all the ingredients together in a bowl and knead into a soft dough adding 1 to 2 tbsp of water if required.
2. Divide it into 2 equal portions and shape each portion into a cylindrical roll of approx. 150 mm. (6") length and 25 mm. (1") diameter.
3. Steam in a steamer till done.
4. Cut into 12 mm. (½") slices and keep aside.

How to proceed

1. Heat a non-stick kadhai on a medium flame and when it is hot, add the mustard seeds and roast for 10 to 15 seconds.
2. Add the ginger, curry leaves and asafoetida and stir gently for about 10 seconds. Sprinkle little water if it starts burning.
3. Add the tomatoes, turmeric powder, coriander-cumin seeds powder and salt.
4. Mix well, reduce the flame and simmer in a covered vessel for 10 to 12 minutes.
5. Add the sugar methi-doodhi muthias and 1 cup of water. Mix gently and bring to boil.
6. Simmer for 3 to 4 minutes and then add the coriander, mix again and heat for a minute.
7. Serve hot.