Green Tandarjo Muthia and Tomato Curry
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Green tandarjo Muthia and tomato curry is a Gujarati Jain vegetable recipe with the steamed green muthias simmered in a tangy and spicy tomato curry. The methi and tandarjo are chopped and added to the Muthia dough and then relished with tomato curry and rice.
- Wash and finely chop tandarjo and methi.
- Add flour, oil, salt, green chilli, turmeric powder.
- Mix it well, knead to very soft dough.
- Add water if required.
- Apply some oil in your hands so you can make 2” long cylindrical rolls.
- Add water if needed.
- Steam for 35-40 minutes in steamer.
- Tomato curry
- Heat the oil; add asafoetida, mustard seeds, chilli powder and tomatoes.
- Stir well.
- Add jaggery, salt, dhanjira powder, turmeric powder.
- Add water.
- Cook at medium heat for 3-4 minutes.
- Once the curry is ready dip all the muthia in tomato curry and stir for 2-3 minutes.
- Serve steaming muthia with tomato curry.
This recipe was contributed by dristie on 28 Apr 2004
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