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Muthiya by : Naseem Jamal


1 cup Chori ( I use the small brownish chori (cow peas) soak overnight boil with salt and freeze portions.
You can then use this to make muthiya whenever.
1 can green pigeon peas
1 pkt frozen guvar
1 pkt. Chopped frozen spinach. (fresh is better)
4 - 5 potatoes - peeled and cut in large pieces
1 egg plant
singhu (optional)
Fresh green beans - cut in large pieces.
2-3 onions chopped
½ - ¾ can of crush tomatoes
2 teaspoons garlic.
2 tablespoons dhana jeera powder & red chillies to taste
1 tsp harder (turmeric).
1 cup bajro flour
coconut milk or powder (your choice)
Some people will use mixed frozen vegetables. I am not a fan of carrots, corn in Muthiya.


In a thick bottom, large pan, heat some oil and fry onions till golden. Add crush tomatoes and all spices - garlic, ginger, dhana jeero, harder, chillies etc.
Add salt and fry masala for two minutes or so.
Add chicken and sauté in the sauce for 3-4 minutes. Next add potatoes, egg plant, frozen spinach, guvar.
Cook for 5 minutes or so add water 2 cups or so Coconut milk ,Lemon juice. Add rest of vegetables and. taste for salt. Turn off stove at this time.
Do not over cook muthiya at this point.

In s shallow pan or bowl, combine 1 cup of bajro flour with salt, chopped dhania and some sauce from the muthiya mixture.
Mix well. If sticky, you have put too much liquid. You can add some flour so you can handle the dough easily.
Using your four fingers and thumb , shape muthiya (small size is better) and set them in a tray.

Turn on the heat again and bring muthiya to roaring boil.
Add salt, lemon, liquid if necessary. Drop muthiyas carefully in boiling muthiya otherwise they will disintegrate.

Cook until potatoes and chicken are done. Not too mushy.

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