Dhokray muthiya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
# Pure Vegetable Oil, 1 cup# Onions, raw, 1 cup, sliced # Spinach, fresh, 250 grams # Red Ripe Tomatoes, 4 large whole (3" dia) # Carrots, raw, 4 strip, large (3" long) # Potato, raw, 4 large (3" to 4-1/4" dia.) # Peas, fresh, 1 cup # Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)# Fenugreek leaves 1 cup# Dill weed, fresh, .25 cup sprigs # Beans, french, 1 cup # Beans, red kidney, 1 cup # Bean (Fava), Crisp Broad, 1cup# Salt, 2 tsp # Red chilli, 3 tsp# Turmeric, ground, .5 tsp # Garlic Paste, 2 tsp# Ground Coriander seed, 3 tsp # Cumin powder, 2 tspMUTHIYA:Millet Flour, 500 gms# *ghee, 3/4 cup# *Green Chilli Pepper paste, 1 tsp# *Coriander (cilantro) leaves paste, 1 tsp# *Red chilli, 1/2 tsp# Salt, 1 tsp # *Ground Coriander Seed, 1 tsp # *turmeric, 1/2 tsp # *cumin powder, 1/2 tsp# *Coriander (cilantro) leaves, raw, 1 pinch
1. Take oil in a pan. Add onion and fry till light golden brown.
2. Add fenugreek leaves, 1/4 cup water, red chillies, coriander powder, cumin powder, turmeric, salt, garlic and tomatoes, fry till oil separates.
3. Add spinach, carrots, potatoes, peas, three kinds of beans, and 1 cup water, cover and cook on medium heat.
4. When vegetables become tender, add 2-3 cups of water, eggplant, dill weeds, green chillies and mix. Bring to boil, and then add muthiya, and cook on low heat. After 2-3 mins add coriander leaves. Again simmer for 10-12 mins.
MUTHIYA:
1. Mix all the ingredients except ghee.
2. Add the ghee gradually and continue mixing. Make it into dough. Cut into small balls.
3. press the small dough balls in your wrist to get finger depression prints on one side.
Number of Servings: 25
Recipe submitted by SparkPeople user SADIASIDDIQA.
2. Add fenugreek leaves, 1/4 cup water, red chillies, coriander powder, cumin powder, turmeric, salt, garlic and tomatoes, fry till oil separates.
3. Add spinach, carrots, potatoes, peas, three kinds of beans, and 1 cup water, cover and cook on medium heat.
4. When vegetables become tender, add 2-3 cups of water, eggplant, dill weeds, green chillies and mix. Bring to boil, and then add muthiya, and cook on low heat. After 2-3 mins add coriander leaves. Again simmer for 10-12 mins.
MUTHIYA:
1. Mix all the ingredients except ghee.
2. Add the ghee gradually and continue mixing. Make it into dough. Cut into small balls.
3. press the small dough balls in your wrist to get finger depression prints on one side.
Number of Servings: 25
Recipe submitted by SparkPeople user SADIASIDDIQA.
Nutritional Info Amount Per Serving
- Calories: 273.6
- Total Fat: 17.1 g
- Cholesterol: 9.6 mg
- Sodium: 500.6 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 5.2 g
- Protein: 6.1 g
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