Rasiya Muthiya

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

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
Summer
Gujarat
Vegan

Ingredients

Method