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?
- 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.
- 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 all the through.
- 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 and becomes soft.
- Finely sprinkle some chopped cilantro.
- Stir it in and serve. Serving suggestion: serve this with phulka roti or paratha. Serve chaas, kachumber salad on side to make complete meal.
