We have a cabbage situation in our house. I don't particularly like cabbage. A doesn't particularly like cabbage. But somehow, these sneaky little things always end up in our grocery cart.
So I made muthias again. What was unexpected this time was the gorgeous color of the muthias. Some of the cabbage stayed purple, while the rest turned a dark green.
2 cups cabbage, grated(squeezed dry and water reserved to be used of needed)
* Or zucchini, ash gourd, cauliflower stems, or a lesser amount of leafy greens like fenugreek or spinach
1/2 cup rice flour
1 cup semolina (rawa)
1 cup Bengal gram flour (besan)
* Any combination of flours can be used- wheat, millet, gram flour, rice.
1 green chilli pepper,chopped
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon fennel seeds
2 tbsp lemon juice
1 tsp sugar
a handful of chopped cilantro
1/2 teaspoon soda bicarb
1/4 teaspoon asafoetida (optional)
1 tablespoon oil
salt to taste
– Mix all the ingredients to make a soft dough (if needed, add reserved liquid from veggies). Divide into four and roll each part into 1 inch thick logs with oiled hands. Place the logs in a covered microwave safe dish and steam for 3-4 minutes. Cool, and cut into 1 inch thick pieces.
The muthias can now be tempered with oil, sesame seeds, mustard seeds, and coconut. Like this.
I decided to dress them up with tomato rasa– a thin tomato sauce.
– 1 tbsp oil
– 1 14 oz can tomato puree
– 1 tsp cumin seeds
– 1 tsp powdered coriander
– 1/2 tsp red chilli powder
– 1/4 tsp turmeric
– salt to taste
– Heat the oil in a saucepan. Add the spices and let them sizzle. Then add the puree and 1/2 a cup of water. Season and bring to a boil. Simmer for five minutes.
– Add the muthias to the sauce right before serving with rice or flatbreads.