Tameta muthia nu shaak recipe- deep fried dumplings aka muthia are simmered in spicy, tangy tomato gravy.
If you translate the dish name word by word, tameta means tomato, muthia is fried dumplings made from besan, fenugreek leaves and spices. While shaak means curry or sabzi.
Muthia are simmered for some time in the gravy. So they become soft, juicy and plump.
I have adapted this recipe from tarala dalal’s cookbook.
As you know that muthia are made two ways: steamed and fried. In our family, steamed muthia are for snacking while fried ones are always for curry like this, undhiyu, vatana muthia or valor muthia (my MIL makes this one best, I will share her recipe).
During the winter season, methi leaves are easily available. So I use them a lot in many different recipes.
I know plucking the leaves very boring and time consuming task. This is what I do: I usually buy grocery on Saturday. On Sunday, while watching movie, pluck the leaves and store in paper towel lined plastic container. Once done, close with the lid, keep in the fridge. As needed, I take out the leaves, wash well and use in the recipe. This way leaves stay fresh for a week.
How to make tameta muthia nu shaak (Step by Step Recipe with Photos):
Please go through this fried methi muthia recipe for step by step pics. For this curry, we need only half batch.
1) To make curry, heat the oil one medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.
2) Add ginger paste and green chilies, fry for a minute.
3) Add curry leaves and chopped tomatoes.
4) Mix it well.
5) Add turmeric powder, cumin powder, coriander powder, red chili powder, salt and sugar.
6) Stir it well.
7) Let cook till some tomatoes get soft, NOT mushy all the through.
8) Add fried muthia and 1 cup of water.
9) Mix well and let it simmer.
10) Cook for 4-5 minutes, muthia will soak up some gravy and becomes soft.
11) Finely sprinkle some chopped cilantro.
12) Stir it in and serve.
Tameta muthia nu shaak recipe (Gujarati tomato muthia curry)
Ingredients (1 cup = 240 ml)
For methi muthia recipe:
- 1 ¼ cups Fenugreek leaves (methi leaves) plucked, measured then washed
- ¼ cup Whole wheat flour (Chapati atta)
- ¼ cup Besan (gram flour)
- 1 Green chilies chopped finely
- ½ teaspoon Ginger paste or freshly grated or crushed
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- Salt to taste
- 1 teaspoons Sugar
- ½ teaspoon Lemon juice
- 1 ½ tablespoons Oil + more for deep frying
- 2-3 tablespoons Water or more or less
For tameta nu shaak:
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 5-6 Curry leaves
- 1 teaspoon Ginger paste or freshly grated or crushed
- 2 small Green chilies chopped finely
- 3 medium or 2 cups Tomato chopped
- ¼ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- Salt to taste
- ½ teaspoon Sugar or Jaggery
- 1 cup Water
- few sprigs Cilantro or coriander leaves chopped finely for garnishing
Making methi muthia recipe:
- Take atta, besan, salt, sugar, turmeric, chili powder with ginger paste and green chilies in a bowl. Mix it.
- Add 3 tablespoons of oil. Rub it into flour with fingertips.
- Then add washed fenugreek leaves and lemon juice.
- Again mix it with hands.
- Start making dough by adding little water at a time. Sometimes you might not need any water to make dough.
- Grease your hand with little oil and make small sized muthias like this.
- Heat the oil to deep or shallow fry and meanwhile it is getting ready, shape all the muthias same way.
- Now oil is hot, fry them.
- Keep moving them around for even browning. Fry till they are crisp and golden brown from all sides.
- Then drain the extra oil using slotted spatula.
- Remove it to the paper towel lined plate.
Making tomato shaak:
- Heat the oil one medium heat. Once hot add mustard seeds, let them pop.
- Then add cumin seeds and let them sizzle.
- Add ginger paste and green chilies, fry for a minute.
- Add curry leaves and chopped tomatoes. Mix it well.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, salt and sugar.
- Stir it well.
- Let cook till some tomatoes get soft, NOT mushy.
- Add fried muthia and 1 cup of water.
- Mix well and let it simmer.
- Cook for 4-5 minutes, muthia will soak up some gravy.
- Finely sprinkle some chopped cilantro.
- Stir it in and turn off the stove