Vaal Papdi muthia sabzi is a Gujarati style delicious sabzi made with flat beans and methi muthia.
The sabzi tastes more or less like undhiyu. You can add veggies like brinjal and potato to this sabzi. However I like to make it with papdi and muthia. The muthias are steamed and then shallow fried in this recipe. However, one can use steamed muthias too without frying. The sabzi tastes great with chapatis. Here is the recipe for Vaal papdi muthia sabzi:
250 gms flat beans (vaal papdi)
1 tbsp oil (tel)
1 tsp carom seeds (ajwain)
½ tsp asafoetida (hing)
1 tsp turmeric powder (haldi)
1 tsp jaggery powder (gud)
¼ cup fresh coconut, grated (nariyal)
¼ cup chopped coriander leaves (hara dhaniya)
salt to taste (namak)
For methi muthia
1 cup chopped fenugreek leaves (methi leaves)
¾ cup gram flour (besan)
3 tbsp wholewheat flour (gehu ka aata)
1 tsp carom seeds (ajwain)
1 tbsp ginger green chillies paste (adrak hari mirch paste)
1 tsp red chilli powder (laal mirch)
½ tsp turmeric (haldi)
1 tsp oil (tel)
salt to taste
For masala paste
5 to 6 cloves of garlic (lehsun)
1 tbsp chopped ginger (adrak)
4 to 5 green chillies (hari mirch)
1 cup coriander leaves (hara dhaniya)
- Firstly, wash, string and chop the flat beans. Keep aside.
- Next blend ginger, garlic, green chillies, coriander leaves to a fine paste. Keep this masala paste aside.
- To make muthias – in a mixing bowl, add chopped methi leaves, besan, wholewheat flour, carom seeds, ginger green chillies paste, carom seeds, turmeric, red chilli powder, salt and oil.
- Add water as required and make a soft dough.
- Apply oil to your hands and shape the dough into cylindrical rolls.
- Arrange the rolls on a greased plate and steam for 10 to 15 minutes.
- Once done, allow it to cool slightly.
- Cut into small pieces.
- These muthias can be used as it is in the sabzi or they can be deep/shallow fried.
- I have shallow fried the muthias. Keep the fried muthias aside.
- Heat 1 tbsp oil in a pan. (You can use more oil ( 3 to 4 tbsp oil) if you are alright with using more oil. I prefer using less oil).
- Add carom seeds and asafoetida.
- When the seeds start crackling, add chopped flat beans.
- Cover and cook for 5 to 7 minutes.
- Next, add green masala paste, salt, jaggery powder and turmeric powder. Mix well.
- Cover and cook till the flat beans are cooked.
- Now, add grated coconut, chopped coriander, fried muthias and mix well.
- Cover and cook for 2 to 3 minutes.
- Vaal papdi muthia sabzi is ready to be served with hot chapatis.
- I have cooked the veggies in 1 tbsp oil. You can use more oil if desired.
- When fresh green garlic is available, you can add chopped green garlic alongwith chopped coriander and grated coconut. Green garlic elevates the taste of this sabzi.
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