This is a great Gujarati dish with loads of great vegetables and meat with coconut cream, tastes amazing, a great traditional comfort food!
Ing;
2 to 3 cups boiled meat (keep aside to be ended at the end)
1/2 cup oil
1 tsp mustard seeds
1 tsp cumin seeds
1 hot pepper
1 med onion sliced thinly
3 potatoes peeled and cubed
1 tsp ginger and garlic
1/2 cup crushed tomatoes
1/2 tsp turmeric
1 tsp cayenne
1/2 tsp cumin and coriander powder
salt to taste
2 tbsp tomato paste
1 big eggplant cut in 2 inch cubes
4 cups spinach chopped
1 14 oz can of toovar lilva (bharazi) (pigeon peas)
2 cups red kidney beans
11/2 cups cluster beans or (guvar) (boiled)
11/2 cups drumsticks (optional) (boiled) (saragavo)
1 19 oz can of coconut cream with milk
2 tbsp fresh or dried fenugreek leaves
1 tbsp lemon pepper
1 tbsp gharam masala
1 to 2 cups chora dal (cracked black eyed beans) boiled can also be added to this dish…
For the dumplings
11/2 cup millet flour or (bajri)
2 tbsp bharazi or toovar lilva
11/2 tsp ginger and garlic
3 tbsp spinach
1 tsp cayenne pepper
1/2 tsp cumin and coriander powder
1/2 tsp turmeric
the spinach and toovar are part of the whole ing of the muthia so just keep some aside to add to these dumplings. Bind the dough with water so you have some dumplings which should be not too soft and too hard…. You can go ahead and steam these on the stove with a little water, and keep aside to add it to the muthia in the end!
Method:
Boil meat and keep aside, boil the guvar and saragavo and keep aside. Heat oil in a big pot and add the cumin seeds, mustard seeds, and the peppers, once they crackle add the onions and saute till it is golden brown but make sure you don’t burn the onions or the muthias will come out bitter. while the onions are browning prepare the muthia dumplings and steam them keeping it ready to be ended in the end when the muthias are completely cooked. Once the onions are nice and golden brown add ginger and garlic, crushed tomatoes, and potatoes, saute all these ingredients really well until they are half done. Next the turmeric, cayenne, cumin and coriander powder and salt to taste. Next add the tomato paste, and egg plant making sure you stir all the ingredients really really well, at this point add the fenugreek leaves, the toovar and the red kidney beans. Next add the cut up eggplant, spinach, and stir next add the bharazi and the kidney. Cover and let cook for about 7 t0 10 min or until the potatoes and the eggplant is completely cooked through….. Once the ingredients in the muthia is all cooked through then add the cluster beans or guvar and the drumsticks. dumplings, boiled meat and the coconut milk, lastly sprinkle the gharam masala and you are ready to serve and devour this amazing dish