Turia Muthia Nu Shaak Recipe (Turai Sabzi-Gujarati Style

• Produce

  • 1/4 tsp Asafoetida
  • 1 Chilli, green
  • 1/2 tsp Chilli, red powder
  • 3/4 tsp Ginger
  • 1 Ginger
  • 2 Tomatoes

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Fenugreek
  • 3 4 cup Gram Flour
  • 1/2 tsp Mustard seeds
  • 2 Salt
  • 4 tsp Sugar
  • 1 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Other

  • 3 Ridge gourd , peeled cut into cubes

Found on archanaskitchen.com

Description

Ingredients

• 1/2 cup Fenugreek Leaves ( Methi)
• 3/4 cup Gram flour (besan)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 Green Chilli
• 3/4 teaspoon Ginger , garted
• 2 teaspoons Sugar
• 1 tablespoon Lemon juice
• 1/4 teaspoon Baking soda
• 3 tablespoons Cooking oil
• Salt , to taste
• 3 Ridge Gourd , peeled cut into cubes
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Asafoetida (hing)
• 2 Tomatoes , chopped finely
• 1 Ginger , grated
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red chilli powder , (adjust)
• 2 teaspoons Sugar
• 1 tablespoon Cooking oil
• Salt , to taste

Directions

• To prepare Turia Muthia nu Shaak-which is also called as Turai Sabzi, combine all the ingredients for the muthias in a bowl and knead into a soft dough, adding little water only if required.
• Divide the Muthia mixture into 15-20 oval portions. Now we need to fry the muthias.
• Heat oil in a small Frying pan, so it takes in just enough oil to fry the muthia. We can either shallow fry or deep fry them. Once the oil is hot,add the muthias and fry them on medium heat until browned and cooked. Keep the methi muthias aside.
• Heat the oil in a pan, add the mustard seeds, cumin seeds and asafoetida. When the seeds crackle, add in the grated ginger, grated tomatoes, turmeric powder, chilli powder, sugar and salt. Add the turia (turai), and simmer covered until the turia (turai) is cooked.
• Add in one muthia at a time into the gravy. Cover and simmer the turia shaak (turai vegetable) for another 10 to 15 minutes, until the vegetables are fully cooked, adding more water if required, so the dumpling get a more tender and softer consistency.
• Serve the Turia Muthia Nu Shaak along with Phulkas and Jeera Rice or even with plain rice.