Jul 30, 2017 Apr 12, 2020 by [Archana Potdar] · This post may contain affiliate links · 18 Comments

Tameta Methi Muthia nu Shaak

Name: Tamata nu Shaak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4-5 muthias; 1 tbsp Oil; 1 tsp cumin seeds; 1 tsp ginger paste; 4-6 cloves garlic (crushed); 2 green chilli (chopped fine); 2 Onion (chopped fine); 4 Tomato (chopped fine); 1/4 tsp turmeric powder; 1 tsp Coriander seed powder; 1 tsp cumin powder; 1/2 tsp goda masala (optional); 1 tsp red chilli powder; Salt (to Taste); 1/2 tsp Sugar; 1 cup Water; Coriander leaves

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Tameta Methi Muthia nu Shaak is a traditional dish made in Gujarat.

Literality means muthias in tomato gravy.Here I have used methi muthia to make my gravy.

When I made methi muthia I wanted to try making the gravy to go with fulkas. The blend of the spices and the tangy tomato gravy is amazingly delicious.

Basically, this delicious dish is made from steamed muthia that means it is low fat.

#Taaze Methi ke #Muthia #Fresh Fenugreek #Dumplings in tomato gravy

Tameta Methi Muthia nu Shaak

I have copied this muthia from here and have loved it.

Since I was out of coriander I have garnished with holy basil or Tulshi.

Tamata nu Shaak

Tameta Methi Muthia nu Shaak is a traditional dish made in Gujarat. Muthias are made from fresh leafy vegetables and whole wheat flour.

5 from 8 votes

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Course: Accompaniments, Brunch, Dinner, Side Dish

Cuisine: Gujarati, Indian

Keyword: Green Leafy Vegetables, Indian Curry, Tomato Muthia

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories:

Author: ArchanaPotdar

Equipment

Kadhai/wok
Spoons and Ladles
Knife
Chopping Board

Ingredients

4-5 muthias
1 tablespoon Oil
1 teaspoon cumin seeds
1 teaspoon ginger paste
4-6 cloves garlic crushed
2 green chilli chopped fine
2 Onion chopped fine
4 Tomato chopped fine
¼ teaspoon turmeric powder
1 teaspoon Coriander seed powder
1 teaspoon cumin powder
½ teaspoon goda masala optional
1 teaspoon red chilli powder
Salt to Taste
½ teaspoon Sugar
1 cup Water
Coriander leaves

Instructions

In kadhai/wok heat oil splutter the mustard. Add the jeera and let them sizzle.
Fry the ginger and garlic till the raw smell goes away.
Fry the green chillies and onions till the onions become transparent.
Add the tomatoes and cook till the tomatoes are soft.
Add all the powders and mix well.
Add the fried muthia and water.
Simmer for 4-5 minutes the Muthia will soak up gravy.
Sit in the chopped coriander leaves and serve.

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