Undhiyu is a Gujarati speciality curry made with a variety of vegetables. The vegetables are half slit and filled with a mixture of spices and cooked slowly so that all the spices blend in making the curry delicious. This curry wouldn’t be complete without muthia (dumplings) made with fresh fenugreek ( called Methi in Gujarati). Whenever I manage to get fresh fenugreek, I make a batch of muthias and freeze them to use when needed.
Ingredients for roughly 40 Muthia or Fenugreek Dumplings:
- 2 cups of wholemeal flour
- 1 cup chickpea flour
- 1 cup chopped fresh fenugreek leaves(I like my muthias to have lots of fenugreek but you can reduce this amount if you want to)
- 1 teaspoon fresh ginger – finely blended
- 4 cloves of garlic – finely blended
- 2-3 green chillies – finely chopped
- Half teaspoon salt
- Half teaspoon turmeric
- 2 tablespoons cooking
- Three quarter teaspoon soda bi carbonate
- 1 litre oil for frying the muthia (dumplings)
1. Mix the wheat flour and chickpea flour.
2. Add the fresh fenugreek to the flour.
3. Add all the spices and herbs. Mix well.
4. Using lukewarm water, form a dough. Grease your hands and transfer the dough to a clean worktop.
5. Divide the dough into small smooth balls – quite small ( about the size of small marbles) as they will fluff a bit when you fry them.
6. Fry the muthias in hot oil. The muthias will fluff up a bit -which is good as they should be nice and soft when you add them to the undhiyu. The taste of these muthias with fenugreek blended with the herbs is heavenly!
7. Any extra muthias can be frozen to be used for adding to undhiyu or any mix vegetable curry. The recipe for Undhiyu can be found in this blog here.