Some people like to add Plantain to the dish but I was advised otherwise from my MIL. The steamed dumplings are often referred to as Muthia and is also consumed as a tea time snack. The dumplings can be made in many ways, one variant is described here.
The dish is cooked in a generous amount of oil and requires a lot of work. But I loved the flavours and the excitement of making something different from the mundane.
Serves 8-10
Ingredients:
1. 1 yam, peeled, cubed
2. 1 sweet potato, peeled, cubed
3. 2-3 potatoes, peeled, cubed
4. 1 round eggplant, cubed
5. 2 carrots, peeled, cut in rings
6. Snow peas/Navy beans/Fava Beans (Sem or Surati papdi), de-veined and split, 1 pound
7. 7-8 cloves garlic, shredded/crushed
8. a handful of cilantro, shredded, finely chopped
9. 2-3 green chili, crushed
10. Besan or chickpea flour, 3-4 cups
11. Methi or fenugreek leaves, chopped, appx 2 bunches
12. 2 tsp red chili powder
13. 2 tsp coriander powder
14. Salt to taste
15. 2 tsp turmeric powder
16. Tomatoes, 1, cubed
17. Mustard seeds, 1 tsp
18. Cumin seeds, 1 tsp
19. Garam masala
Directions:
1. Make a moist dough of ingredients 10-15 with oil. Then add water to make a smooth dough.
2. Make cylindrical balls of the dough and steam. Set aside and cool.
3. Heat a generous amount of oil in a deep bottomed wok or pressure cooker.
4. Add mustard and cumin seeds to the oil and let it crackle.
5. Next add ingredients 7-9 and stir fry for a minute.
6. Now add ingredients 1-6 and some water.
7. Close the lid of the pressure cook and let the vegetables cook.
8. When the vegetables are cooked, add red chili powder, salt and garam masala.
9. Throw in the steamed dumplings and chopped tomato.
10. Mix well.
Serve with hot Rotis
Fantastic and super tempting dish.
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