Methi Muthiya Curry / Gujarati Muthiya In Punjabi Red Curry

Methi Muthiya Curry / Gujarati Muthiya In Punjabi Red Curry

Today I want to confess one thing. I have a very bad habit of making things in excess. Don’t know why but can never make a smaller batch and my family has a very small appetite. The result is….. Leftovers. But it has another positive side too. Then my mind works to make something else out of that leftover. Mostly that new avatar of the dish (leftover) gets finished soon, but occasionally that further adds to the burden on my fridge. Silly me, still not learn a lesson and make a smaller batch. It’s only for people like me a famous Punjabi sufi poet has written “Waris shah na aadtan jandiyan ne bhanvein kattiyee porian porian ji’ i.e. old habits die hard 😀

Continuing with my bad habit, same thing happened few days back. I made a Gujarati steamed snack… Methi muthiya. Spicy Muthiya with that tempering of sesame and mustard was so good that we finished more than half of the quantity. But you can’t eat more than your appetite, so as usual leftover 😔. And that got shifted at the back of refrigerator…Again as usual 😝

Methi muthiya

After a couple of days, I was searching my fridge for some vegetable to be cooked and my eyes fell on those muthiya. Those already tasty muthiya came on the table as a new avatar….a spicy gravy with steamed dumplings i.e. Methi Muthiya Curry.

Methi Muthiya Curry

Print Recipe
Methi Muthiya Curry / Gujarati Muthiya In Punjabi Red Curry
Methi Muthiya Curry
Course Main Course
Prep Time 10 min
Cook Time 20 min
Servings
Course Main Course
Prep Time 10 min
Cook Time 20 min
Servings
Methi Muthiya Curry
Instructions
  1. Grind onion and tomatoes separately to form paste. Keep aside.
  2. Pound ginger, garlic and green chillies to crush them.
  3. Heat oil in a pan. When it becomes hot, add whole dried red chili, bay leaves, cumin seeds, and mustard seeds.
  4. As soon as the seeds crackle, add onion paste and saute it for a minute.
  5. Add pounded ginger, garlic and green chillies. Saute it further till raw smell of onion and garlic is no more.
  6. Add tomato puree and saute it further till tomatoes get cooked and dry up.
  7. Next add well beaten curd. Mix well and cook for another couple of minutes.
  8. Add all the dry masalas and salt. Saute it further till masala leaves oil.
  9. Finally add muthiya and water. Mix and let it come to boil on high flame.
  10. When it comes to boil, reduce the flame and let it simmer for 8-10 minutes.
  11. Serve hot with roti or rice.
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I am sending this recipe for Blogging Marathon #95 Week 3 Day 2

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12 thoughts on “Methi Muthiya Curry / Gujarati Muthiya In Punjabi Red Curry

  1. Though you end out with leftovers, you end up giving them new avatars each time and kudos to your creativity. To be honest with you, the new avatar of Methi muthiya is more tempting than the original one.

  2. Unused to be like that Ritu. Only now I am learning to make dishes in small portions. But there is a wonderful advantage to this habit. You got two posts with muthias. This curry looks so delicious.

  3. I try not to make too much but usually end up with leftovers. I think it’s a good problem to have – cos there’s always something or the other in the fridge for quick meals 🙂 This is such an innovative recipe with leftovers. Love the idea of using muthia in a curry sauce.

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