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.

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Ingredients

Method


    Muthia’s (green tandarjo kebabs)

    1. Wash and finely chop tandarjo and methi.
    2. Add flour, oil, salt, green chilli, turmeric powder.
    3. Mix it well, knead to very soft dough.
    4. Add water if required.
    5. Apply some oil in your hands so you can make 2” long cylindrical rolls.
    6. Add water if needed.
    7. Steam for 35-40 minutes in steamer.
    8. Tomato curry
    9. Heat the oil; add asafoetida, mustard seeds, chilli powder and tomatoes.
    10. Stir well.
    11. Add jaggery, salt, dhanjira powder, turmeric powder.
    12. Add water.
    13. Cook at medium heat for 3-4 minutes.
    14. Once the curry is ready dip all the muthia in tomato curry and stir for 2-3 minutes.
    15. Serve steaming muthia with tomato curry.
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    This recipe was contributed by dristie on 28 Apr 2004


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