Rasiya Muthiya

Name: Rasiya Muthiya (Muthiya in Sauce)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 tbsp toasted sesame seeds; 2 tbsp toasted sunflower seeds; 15 steamed Muthiya; 2 tsp ground cumin; 2 tsp ground coriander; 2–3 green chillies, cut into 1 cm slices; 1 tsp salt; 30 g ginger, finely grated; 2 tbsp gram flour; 5–6 curry leaves; 400 ml tin coconut milk; 2 tbsp sunflower or rapeseed oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tbsp chilli flakes; juice of 1 lemon; 5 tbsp finely chopped fresh coriander

Muthiya in Sauce

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Biting Biting

By Urvashi Roe

Published 2022

About

My favourite cousins are the Vadgama sisters – Saroj, Chandrika, Mina and Daksha. They are all exceptional cooks because their mum, Jaya Fai, was a strict teacher, even more strict than my mum who taught me to cook after I had done my O levels. My friends all went off on holiday but I wasn’t allowed to go as I had to spend the summer learning a new dish every day. Mina is famous for her rasiya muthiya

Ingredients

Asia
India
Side dish
Gujarat
Vegan
Summer

Ingredients

Method