Vegetable Muthiya - By Chef Falguni Somaiya

Ingredients:

- 250 gm Wheat Flour / Multigrain Flour (If using multigrain flour, use single flour)

- 250 gm Bajra Flour

- 125 gm Gram Flour

- 50 gm Semolina (Suji)

- Salt to taste

- 50 gm Tamarind Pulp

- 50 gm Jaggery

- 25 gm Sugar

- 2 tbsp Red Chilli Powder

- 1/2 tsp Turmeric Powder (Haldi)

- 125 ml Oil + Oil for tempering

- 2 Bay Leaves

- 2 Dry Red Chillies

- 1 tsp Mustard Seeds

- 1 tsp Cumin Seeds (Jeera)

- 1/2 tsp Asafoetida (Hing)

- Few Curry Leaves

- 2 tbsp Sesame Seeds

- 3 tbsp Freshly Grated Coconut

- 2 tbsp Pomegranate Seeds (Anaar)

- 1/4 bunch Fresh Fenugreek Leaves (Methi), finely chopped

- 1/4 bunch Spinach (Palak), chopped

- 4 Green Chillies, finely chopped

- 1/4 bunch Fresh Coriander, finely chopped

- 1 Big Carrot, grated

- 100 gm Bottle Gourd, grated

- 1 Potato, grated

- 1 Beetroot, grated (optional)

- 1 Radish, grated

- 2 Radish Green Leaves, finely chopped

- 1 tsp Baking Soda

- Curd as needed to knead a soft dough

Method:

1. In a bowl, mix all the flours, semolina, salt, sugar, and spices well.

2. Make a well in the center and add tamarind pulp, grated jaggery, grated vegetables, chopped greens, and curd.

3. Knead a soft dough.

4. Shape the dough into cylindrical logs.

5. Steam the logs for 20 to 25 minutes or until cooked through.

6. Let the steamed logs cool, then cut them into pieces.

7. Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, bay leaves, dry red chillies, sesame seeds, and curry leaves. Sauté until fragrant.

8. Add the steamed muthiya pieces and fresh coriander. Mix well.

9. Serve hot garnished with sesame seeds, grated coconut, fresh coriander, and pomegranate seeds.