Walor Muthia Nu Shaak Recipe (Flat Beans Stir Fry With Dumplings)
Ingredients

• 3 cups of walor papdi (flat beans), cut into 1/2 inch pieces
• 1 cup of brinjal, diced
• 1/2 teaspoon ajwain seeds
• 1/2 teaspoon mustard seeds
• an inch piece of ginger, grated
• 1 large tomato, finely chopped
• 1/4 teaspoon asafoetida powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon red chilli powder
• 1 tablespoon of oil
• salt to taste

• 50 grams fenugreek leaves, finely chopped
• 1/4 cup gram flour
• 1/4 cup wheat flour
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• 1/4 teaspoon asafoetida powder
• 1 teaspoon enos fruit salt
• 1 teaspoon lemon juice
• 1 tablespoon oil
• salt to taste

Walor Muthia Nu Shaak Recipe (Flat Beans Stir Fry With Dumplings)

Method

1. To begin making the Walor Muthia Nu Shaak, In a small bowl combine all the ingredients for the muthia adding very little water to make firm dough. Divide the dough into 15 small portions. Shape them in ovals and lightly press them down.
2. Prepare a steamer and place the muthia's in the steamer's colander and allow it to steam for 10 minutes on medium-high heat. After 10 minutes, you will notice the color has changed to golden yellow. Turn off heat; take the colander filled with muthia's out of the steamer and keep aside.
3. The next step is to make the Walor Muthia nu Shaak Recipe. Heat a teaspoon of oil in the pressure cooker medium heat; add the ajwain seeds, mustard seeds and asafoetida.
4. When the seeds crackle, add the ginger, tomatoes, turmeric powder, coriander powder, cumin powder, chilli powder, sugar and salt and saute for a few seconds.
5. Stir in the brinjal, the cut flat beans and 1/4 cup of water. Cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles. After a couple of whistles, turn off the heat.
6. We will now release the pressure immediately by placing the cooker under cold running water. This process helps to release the pressure immediately and also stops the cooking process of the vegetables. By stopping the cooking process, the beans and the eggplant retain its rich color.
7. Open the cooker, and you will notice a semi gravy like consistency of the shaak. At this stage, add the steamed dumplings. Turn the heat back on and simmer until the dumplings absorb the juices.
8. Turn off the heat, garnish with chopped coriander leaves and serve.
9. We serve Walor Muthia Nu Shaak along with a hot bowl of Gujarati Kadhi and Rotli's.