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Spicy Muthiya Ki Sabji

Neelam Barot
20 minutes
Prep Time
40 minutes
Cook Time
6 People
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ABOUT Spicy Muthiya Ki Sabji RECIPE

Spicy and tempting sabji from Gujarati cuisine. This one is a famous dish from Kathyawad/ Rajkot city.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Stir fry
  • Boiling
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. For making muthiya:
  2. Coarsely ground wheat flour 1 bowl
  3. Chopped and washed fresh methi leaves 2 cup
  4. Gram flour 2 tbs
  5. Maize flour 2 tbs
  6. Salt as your taste
  7. Haldi powder 1/2 tsp
  8. Red chilli powder 2 tsp
  9. Ajwain 1/2 tsp
  10. Sesame seeds 1 tsp
  11. Green garlic, green chilli and ginger paste 1 tbs
  12. Curd 1 1/2 cup
  13. Oil 2 tbs (for moin)
  14. Soda slide pinch off
  15. Oil for deep frying
  16. For gravy :
  17. Oil or ghee 2 1/2 tbs
  18. Curd 400 grms
  19. Jeera and rai 1/2 tsp mix
  20. Salt to taste
  21. Hing 2 pinch full
  22. Tejpatta 2
  23. Cloves 2
  24. Star anise 1
  25. Haldi powder 1/2 tsp
  26. Kashmiri red chilli powder 2 tsp
  27. Dhaniya jeera powder 1 tbs
  28. Water 1 glass
  29. Crushed chilli ginger garlic paste 1 tsp
  30. Chopped green garlic leaves 1/2 cup
  31. Chopped green coriander leaves 1/2 cup
  32. For garnish :
  33. Fresh coriander leaves 1 tsp
  34. Green garlic 1 tsp


  1. Take a plate add all flours and dry spices.
  2. Add methi leaves in it add pinch of soda, sesame seeds and mix well.
  3. Now add crushed garlic chilli ginger paste and oil, then again mix.
  4. Now add dahi/curd adding little by little into the mixture.
  5. Make a semi hard dough for muthiya. And make small balls from it's called muthiya.
  6. Now make a small balls from dough.
  7. Now take a kadai add enough oil for deep fry and keep on flame for simmer.
  8. Now deep fry all balls into the oil on medium flame.
  9. Deep fry all muthiyas same as and keep aside.
  10. Now for gravy :
  11. Take a kadai add oil and keep on flame .
  12. When it simmer add jeera, rai, cloves, tejpatta, star anise and hing.
  13. Add garlic chilli and ginger paste and saute for 2 minute.
  14. Now add turmeric powder and beated yogurt into the kadai and keep stirring without leaving.
  15. Add red chilli powder, dhaniya jeera powder and salt .
  16. Add extra 1/2 glass water and keep boiling in slow flame for 10 minute.
  17. After that remove from the flame, add fresh chopped coriander leaves and keep aside.
  18. Spicy gravy is ready for sabji.
  19. At a time of serving again keep gravy on flame add muthiya and simmer for 5 to 7 minute.
  20. Sprinkle some green garlic coriander leaves and leave for 5 to 6 minute before serving.
  21. Now your spicy muthiya sabji is ready.

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Sheetal Sharma
Sheetal Sharma   Apr-24-2017

Nice dish for vegetarians! Thanks

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