Veggie Foodie

Ingredients:

Muthia

• 3 tbsp besan (Gram flour)
• 1 tbsp wheat flour (to make muthia softer)
• 3 tbsp kasuri methi (dry fenugreek), pre-soaked for 2 hours and then drained
• 1 tsp red chili powder
• 2 tsp dhana-jiru powder (coriander seed + cumin seed powder)
• 1/2 tsp Soda bicarb
• 1-2 tbsp peanut (or any other) oil
• 1 tsp salt (or to taste)
• Some water

Valor

• 750 grams valor (frozen or fresh) rinsed
  (if fresh, remove the tips and tough fiber from both the edges)
• 3 tbsp peanut (or any other) oil
• 1/2 tsp soda bicarb
• 1 1/2 tsp salt (or to taste)
• 1 tsp red chili powder
• 2 tsp dhana-jiru (coriander seed + cumin seed powder)
• some water

Method:

1. Mix all the muthia ingredients in a mixing bowl, add water a few drops at a time to thick consistency
2. In a large pan, heat the oil
3. Add valor, salt, soda bicarb, water and gently mix… make sure there is enough water so that the valor is just about dipped in it
4. Make small muthia (dumplings) and put on top of valor and cover the pan
5. Cook on medium-low flame till muthia are cooked (will grow in size)
6. Once valor and muthia are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that valor is coated with the spices
7. Cook covered at low heat for 2-3 minutes
8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

Remarks: