Fansi Muthia Nu Shaak Recipe

Cooking Directions

• STEP 1.In a pressure cooker add 400 gms green beans (french beans) cut into 1 inch pieces, salt to taste and ¼ cup water. Pressure cook for 2 whistles and release the pressure immediately by lifting the weight with a fork or holding the cooker under running water. This is done so that the beans retain their fresh green colour and do not over cook. Open the cooker and keep aside.
• STEP 2.To make the methi muthias, add ½ cup besan flour,½ tsp turmeric powder, ½ tsp Enos fruit salt, 1 tsp sugar, 2 tbsp kasuri methi, ¼ tsp asafoetida and salt to taste. Mix the dry ingredients together and add juice of 1 lemon and 1 tbsp oil.
• STEP 3.Add a little water at a time, combine the ingredients well and make a thick dough. Grease palms and finger and take a small portion of the dough, shape it into a small ball or oval shaped muthia.
• STEP 4.Heat the paniyaram pan and add oil in all the cavities of the pan. Place a muthia in each cavity and fry them on medium to low heat till they are golden brown on all sides. The muthias will puff up because of the Enos fruit salt. Once they are cooked they will have a golden crust. Remove from the pan and keep aside. Fry the rest of the batch.
• STEP 5.In a preheated kadai, add 1 tbsp oil, ½ tsp mustard seeds and allow it to crackle. Then add the ajwain and ¼ tsp asafoetida.
• STEP 6.To this add the cooked beans, ½ tsp amchur powder, ½ tsp turmeric powder, 1 tsp coriander powder,1 tsp red chilli powder, 1 tsp jaggery and salt to taste. Mix the beans and spices together well.
• STEP 7.Add the fried muthias to the kadai and sprinkle a little water. Stir to mix well. Cover the pan to steam cook the fansi muthia nu shaak on low heat for 5 minutes till all the masala gets well absorbed into the muthias and the beans. Keep stirring intermittently. Turn off the heat. Check for seasoning and adjust accordingly.

Special Comments

• STEP 1.Fresh methi leaves can be used instead of kasuri methi.
• STEP 2.Muthias can be added to a variety of sabjis.