Sunday, October 22, 2017

Valor Muthiya Nu Shaak (Hyacinth Beans/ Broad Beans)

Valor muthiya nu shaak is a specialty of Gujarat. It is a seasonal vegetable which is rich in fiber and full of vitamins. The beans may also be combined with potatoes or eggplant (brinjal). The most tiring or time consuming job in this whole process is the cleaning the beans. They should be de-stringed and the pod opened. To make this vegetable, deep fried, fengugreek leaves, spices and gram flour muthiya are cooked with the valor. The dish should be served with hot chapatis/ roti or bhakri.

Prep Time: 30 minutes
Cooking Time: 25 minutes
Servings: 4

  • 2 1/2 cups of valor 
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 3/4 cup tomatoes, chopped
  • 4 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/3 teaspoon carom/ ajwain seeds
  • 1/2 teaspoon hing
  • 2 tablespoons of fresh coriander leaves, chopped
  • Salt to taste
To make methi/ frenugreek muthiya:
  • 1 1/2 cups fresh methi, chopped
  • 1/2 cup gram flour
  • 1/2 cup wheat flour
  • 1 tablespoon rava/ semolina
  • 1 tablespoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon green chili paste
  • 1 teaspoon dhanajeera powder (cumin and coriander powder)
  • 1 teaspoon sugar
  • 3 teaspoons oil
  • Pinch of soda bicarb
  • Oil for frying the muthiya
  • Salt to taste
  1. First, wash and de-string the bean pods. Then, open the bean pods. 
  2. In a bowl, add all the ingredients to make muthiya and mix well. Then, add a little water to make the dough thick. Grease your palms and make small oval cylindrical rolls from the dough. 
  3. Deep fry the muthiya in hot oil on medium heat until golden in color.
  4. Heat oil in a pan and add mustard and cumin seeds. When they crackle, add hing (ajwain), turmeric powder and the beans.
  5. Add chili powder, coriander-cumin (dhanajeera) powder, salt, and a pinch of soda bicarb to the pan. Mix well and add 2 cups of water. Now, let it simmer until the beans are half cooked.
  6. Add the fried muthiya to the pan along with chopped tomatoes. Mix and simmer. When the beans and muthiya become soft, turn off the stove.
  7. Garnish with fresh chopped coriander leaves.
  8. Serve hot with roti, bhakri or rice with dal.

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