This is a classic Gujarati preparation of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. A traditional recipe from surat,

I didnt have a picture of this recipe,picture by my friend Deepti Prabhu.


For The Methi Muthias (makes Approx. 18 To 20)

3 cups chopped Methi (fenugreek leaves)

Salt to taste

1/2 cup Whole wheat flour

1/2 cup Besan

3 tsp Ginger-green chilli paste.

2 1/2 tsp Sugar

1/2 tsp Haldi

1 tsp Chilli powder

a pinch Fruit Salt

3 tbsp Oil

Oil for deep frying

Other Ingredients
1 cup Baby Potatoes , peeled

1 Raw Banana (1”) cubes

3 to 4 Brinjal(small black variety)

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1 1/4 cups Surti papdi(fresh val) , stringed and cut into halves

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3/4 cup Purple Yam (Kand) , peeled and cut into cubes


3/4 cup Yam (Suran) , peeled and chopped


3/4 cup Sweet potato(ratalu)

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1/4 cup fresh Toovar dana(arhar)


2 tbsp Oil

1/2 tsp Ajwain

1/4 tsp Asafoetida

a pinch of Fruit Salt

Salt to taste

To Be Mixed Together For Coriander-coconut Masala

1 cup freshly grated Coconut

1/2 cup finely chopped Coriander leaves

1/3 cup finely chopped Green Garlic (fresh lehsun)


1 tbsp Dhana-jeera powder

2 tsp Ginger-green chilli paste

1 1/2 tsp Chilli powder

1 tbsp Sugar

1 tbsp Lemon juice

Salt to taste

3 tbsp finely chopped Coriander leaves


For the Methi Muthias

Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.Add all the remaining ingredients and knead into a soft dough, adding water only if required.

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Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.

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Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.

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How to proceed:

Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.

Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.

Combine the fresh vaal, purple yam, yam,sweet potato, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.

Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.

Allow the steam to escape before opening the lid.

Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.

Serve hot garnished with coriander.

Happy Cooking !!!


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