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Gujarati Cuisine - Shaak

Methi Na Moothia Oonthiyu Ringan na Sambhariya  

Methi Na Moothia

Spiced fenugreek leaf dumplings with a touch of sweet-sour to counter the bitter taste of the fenugreek-this is a novel way of eating this bitter vegetable.

serves 4 - preparation time: 10 mins - cooking time: 25 mins

2 cups fenugreek leaves
3 cups bengal gram flour
1/4 tsp soda bicarbonate
11/2 lemons
Water to knead the dough
11/2 tbsp sugar
3 tbs oil
1/4 tsp asafoetida powder
1 tbsp green chilli-ginger paste
Salt to taste

For tampering:
1/2 tsp mustard seed
1/2 tsp cummin seed
8 curry leaves
1/4 tsp asafoetida powder
2 tbs oil
1 tsp red chilli powder
1/2 ssp turmeric powder

The fenugreek leaves; Wash the leaves and finely chop.Set aside,to drain.

Make well in the centre of the gram flour, and add the chopped fenugreek leaves. Season with mentioned ingredients and mix well. Add just enough water to make a workable dough.Add the water slowly and very little at a time. Knead the dough lightly but well Adjust the seasoning to taste and once again knead. Dampen the palms with a little water and roll the dough into sausage shape between the palms,of 2" diameter.

Steam the rolls (Moothias) for 20 minutes on a high flame.To test the moothia,pierce with a fork-it should come out clean when the Moothias are done.Take off the flame and cool on a plate.Then cut in to 1/2" thick pieces.

For Tampering : Heat the oil in a pan,add the mustard seeds first and let them crackle.Add the other tempering ingredients.Add the Moothia pieces and stir fry over a high flame for 5 minutes.

To serve:
Serve hot as far as possible with a meal or for tea.

The test for well prepared Mothias is that they will be soft and will absorb oil.



serves 4

100 gms yam (sooran)
350 gms potatoes   (lemon size)
200 gms sweet potatoes
200 gms small brinjals
3 ripe bananas
250 gms Surti papdi
8 to 10 tbsp oil
Salt to taste

For filling
115 gms coconut (1/2)
1/2 cup coriander leaves
1 pod garlic
1/2 corianderr leaves
5 green chillies
2 tsp sugar
1/4 tsp soda bicarbonate
1/2 tsp salt

For Dumplings
1 bunch fenugreek leaves
1/2 tsp turmeric powder
2 tsp chilli powder
115 gms bengal gram flour
1 lime
2 tbsp hot oil

The yam and sweet potatoes: Peel and cut into 1" cubes.The potatoes: Peel slit upto half-way down their length.
The brinjals: Remove stems and slit into quarters upto half-way down their lenghth.
The bananas: Cut into two  pieces without removing the skin.Slit each of the two pieces into quarters half-way down their length.
The fenugreek leaves: Clean,sprinkle with 1 teaspoon salt and set aside.The salt helps to remove the bitterness from the fenugreek leaves.
The coconut: Grate and set aside.
The beans (papdi): Thread,wash and set aside.
The ginger and green chillies: Grind together and set aside.
The garlic : Remove the skin and finely chop.Set aside.
The dumplings: Mix the fenugreek leaves, a pinch of turmeric powder,chilli powder, gram flour, hot oil and salt to taste. Add water little by little to form a stiff paste. Make balls of this paste and deep fry in hot oil till golden brown and set aside.
The filling: Mix together the grated coconut, chopped corander leaves,garlic,ground ginger,green chillies,sugar,soda bicarbonate, asafoetida and salt.

Divide the above mixture into three portions. Stuff the brinjals,potatoes,bananas with 2 portions. Smear the yam and the sweet potatoes with the remaining third,setting aside 2 teaspoons of the third portion of the filling.Heat oil in a shallow pan. When hot add the 2 teaspoons of the filling mixture. Saute well.

Add 2 cups of water and bring to a boil. Then add the beans (papdi) and a pinch of soda bicarbonate.Cover  the pan with a lid and cook over low flame for 5-7 minutes. Add the stuffed brinjals and cook with lid on, for another 10-15 minutes. Add the potatoes,sweet potatoes and yam cubes. Cook with lid on over low flame until all the vegetables are done.When nearly done simmer for 3 minutes. When the preparation is done, the fat will separate.

Ringan na Sambhariya

Stuffed brinjals prepared the traditional way

Serves 4 - preparation time: 20 mins - cooking time: 15 mins

3/4 kg small rounded brinjals
4 tbsp coriander seeds
4 tbsp khus khus
1/2 pod garlic
1 cup coriander leaves
4 tbsp dry coconut (grated)
2 tbsp tamarind
3/4 tsp turmeric powder
2 tsp chilli powder
1/2 tsp garam masala
4 tbsp oil
Salt to taste

The brinjals: Cut the brinjals lenghthwise,three fourths to the top,keeping the stalks intact.Soak in salted water for 1/2 an hour.Drain off the water and set the brinjals aside.
The masala: Roast together coriander seeds, khus khus and dry coconut.Remove from flame and add to it garlic,coriander leaves,turmeric powder,chilli powder and garam masala.Grind to a fine paste.

The tamarind: Soak in 1/2  cup hot water.Blend and then sieve,retaining the juice and discarding the pulp.


Stuff the brinjals with the ground masala and set aside.Saute the whole brinjals in oil, on a low flame,turning them frequently till cooked on all sides.This will take approximately 45 minutes.Add the tamarind water stir for 2 minutes and adjust seasoning to taste.


Serve hot with gheevali rotlis.
You may add 11/2 teaspoons of sugar or gur with  the tamarind water, to lessen the sour taste of tamarind.


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