Servings : Serves 4-6
Muthiya is a gujrati/kutchi dish that consists of a coconut stew with pieces of lamb or goat meat, various vegetables of choice, cooked beans or peas and pieces of bajra rotis that work as dumplings. The word muthiya means something that is shaped in your hand when you close to form a fist. This is how generally the bajra/millet dumplings are shaped for this dish. But I prefer to just make my rotis the usual flattened way and then break them up into pieces before adding them into the dish as I find this ensures they are cooked through and are not gummy to eat.
Making muthiya can be a little labour intensive but the dish is highly satisfying. Combining all these hearty components (meat, veggies, beans, dumplings, coconut milk) tends to lend incredible layers of flavour to the dish, making the meal both delicious and comforting.
- 500gm goat/lamb/beef meat, cleaned and boiled until tender (reserve the stock)
- 4 tbsp oil
- 3 medium onions, finely chopped
- 4 tomatoes, blended
- 2 tsp fresh methi/fenugreek leaves (you can alternatively use half a tsp dried methi)
- 1 tbsp tomato paste/puree
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2-3 green chillies, chopped
- 4 potatoes, peeled and cut into chunks
- 1 medium eggplant, cut into sections
- 1 cup cluster beans, ends trimmed and cut into 1 inch pieces
- 2 cups cooked pigeon peas (or you can use any bean that you prefer like cowpeas or kidney beans etc)
- 1 bunch fresh or frozen spinach, finely chopped
- 3-4 cups coconut milk
- juice of 1 lime
- fresh chopped coriander
- salt to taste
- 2-3 bajra rotis, cut up into pieces (recipe link given in instructions below)
Link for Bajra Rotis HERE.
Break up the cooked bajra rotis into small bite sized bits.
Heat the oil in a large pan, then add the cumin seeds and let them splutter. Add the methi leaves followed by the onions and fry until onions are golden, then add the ginger and garlic pastes and fry until aromatic. Next add the chillies, freshly grated tomatoes and the tomato paste/puree. Cook these down until the tomatoes thicken then add a little salt plus the cumin powder, coriander powder, chilli powder and turmeric powder. Stir them in. Next add the potatoes, eggplant cubes and guwar pieces. Cook these until they soften, adding an occasional splash of the stock reserved from the boiled meat.
Now add in the boiled meat and fry them in this sauce so that they may better absorb all the flavours. Then add the spinach and peas/beans and stir them in.
Turn the heat down, cover the pan and allow everything to heat through properly for a few minutes. Next add the coconut milk to loosen up the mixture. The amount of coconut milk will depend on how saucy or dry your mixture is to begin with. Start with 2 cups and then add more coconut milk (or warm water) if needed.
Simmer for a few minutes on low heat then add the pieces of bajar roti and stir them in gently to avoid breaking them too much. Squeeze in the lemon juice and then sprinkle the garam masala plus the freshly chopped coriander. Give it all a final mix and taste. The end result should be rich and saucy, not too dry. Serve with a spicy chutney of your choice.