Tameta Muthiya nu Shaak (Gujarati Tomato Curry with Steamed Dumplings)

BM# 63: Journey through the Cuisines 

Week 3: Gujarati Cuisine 

Day 20: T for Tameta Muthiya nu Shaak

Recipe from Tarla Dalal.com:
Can't believe we are at the end of the 3rd week in our 'Journey through the cuisines' mega marathon. Here's the last of the Gujarati dishes in the series and it's yet another easy to make, simple everyday tomato curry with muthiyas.

I made Palak-Methi muthiyas -- steamed this time to add to the tomato shaak. Even the fried muthiyas would work just as good in this recipe. I made a similar Gujarati tomato curry with sev for one of the previous BMs.
I make tomato curry quite often, but adding muthiyas to it makes it special enough to serve even for guests. Make the muthiyas ahead of time and put them in the curry just before serving. This dish can be served withe either rice or roti for a yummy meal.

Tameta Muthiya nu Shaak

Ingredients:

• 3~4 Medium Tomatoes, chpped
• 1 recipe Palak Methi Muthiyas
• ½tsp Mustard seeds
• ½" Ginger piece, finely grated
• 5~6 Curry leaves
• ¼tsp Asafoetida/ Hing
• ½tsp Turmeric
• 1tsp Ground Coriander
• 1tsp Ground Cumin
• 1tsp Sugar (optional)
• To taste Salt
• ½tsp~1tsp Red Chili powder

Method:

1. Prepare Palak Methi muthiyas.
2. Heat oil in a pan, add the mustard seeds. Once the seeds start to splutter, add the curry leaves, ginger and asafoetida and saute for 30 seconds.
3. Add the tomatoes, turmeric, ground coriander, ground cumin, red chili powder, sugar, salt and 1/2cup of water.
4. Cover and cook till the tomatoes turn mushy.
5. Just before serving, add the palak methi muthiyas, mix gently and cook on a medium flame for another minute.
6. Serve right away with rotlis.

Here are my Gujarati dishes I made this week:
O for Oondhiyu
P for Piyush
Q for Quick Pan Handvo
R for Rasawala Chana
S for Sambhariyu Shaak
T for Tameta Muthiya nu Shaak

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.

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