Turia Muthia Nu Shaak Recipe - Gujarati Style Turai Sabzi
Turia Muthia Nu Shaak is an authentic Gujarati recipe that is made from ridge gourd and cooked in fenugreek leaf dumplings called muthia. Serve this along with phulkas for a simple dinner or lunch.
Turia Muthia nu Shaak is an authentic Gujarati recipe that is made from ridge gourd also known as turia or turai and cooked in fenugreek leaf dumplings called muthia. These muthias or the gram dumplings also help the gravy to thicken while the ridge gourd adds nutritional value and fiber to this dish. You can also substitute the turia with mixed vegetables or just simple french beans as well.
Serve this delicious Turia Muthia Nu Shaak Recipe (Turai Sabzi-Gujarati Style) with hot and light Phulkas and chatpata peanut salad to make it a complete meal for a weekday lunch.
If you like this recipe, look into more of the Gujarati Gravy Recipes such as-
25 M
40 M
65 M
4 Servings
Ingredients
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Ingredients for Muthias
- 1/2 cup Methi Leaves (Fenugreek Leaves)
- 3/4 cup Gram flour (besan)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 Green Chilli , chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Sugar
- 1/2 teaspoon Enos Fruit Salt
- 3 tablespoons Oil
- Salt , to taste Main Ingredients
- 3 Ridge Gourd (Turai/ Peerkangai) , cut into cubes
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 2 Tomatoes , chopped finely
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 inch Ginger , chopped
- 1 Green Chilli , slit
- 1 tablespoon Oil
- 1 teaspoon Jaggery
- Salt , to taste
How to make Turia Muthia Nu Shaak Recipe - Gujarati Style Turai Sabzi
To prepare Turia Muthia nu Shaak, we will first make the muthia.
In a mixing bowl, combine the fenugreek leaves, besan, turmeric powder, green chilli, sugar, lemon juice, eno, oil and salt to taste.
Knead this mixture into a soft dough, adding little water only if required.
Divide the Muthia mixture into equal lemon sized portions and shape them into elongated fingers using your palms and fingers.
Heat a paniyaram pan with a few dropd of oil on medium flame to fry the muthias.
We can either shallow fry or deep fry them.
Once the pan is hot, add the muthias and fry them on medium heat until browned and cooked.
Keep the methi muthias aside.
Heat the oil in a pressure cooker, add the mustard seeds, cumin seeds and asafoetida.
When the seeds crackle, add in the ginger, green chlli, tomatoes, ridge gourd, turmeric powder, jaggery and salt.
Add water as required.
Close the pressure cooker and cook for about 4 whistles and turn off the flame.
Once the pressure has released, return the cooker to the flame.
Add the muthias into the shaak and alow the shaak to simmer for about 3-4 minutes.
Add more water if required, so that the muthia gets soft.
Serve this delicious Turia Muthia Nu Shaak Recipe with hot and light Phulkas and chatpata peanut salad to make it a complete meal for a weekday lunch.
