Gujarati Spring Vegetables with Chickpea and Fenugreek Dumplings

Serves
serves 6 to 8
Time
1 hour 30 minutes

MATT TAYLOR-GROSS

By Heena Patel

Published on April 8, 2016

Ingredients

For the Dumplings

1 cup chickpea
¹⁄₄ cup fine semolina
2 tsp. kosher salt
2 tsp. sugar
1 tsp. ground turmeric
1 tsp. sesame seeds
¹⁄₄ tsp. baking soda
¹⁄₄ tsp. garam masala
¹⁄₂ cup fresh fenugreek leaves, minced (or 3 Tbsp. dried)
2 tbsp. vegetable oil, plus more for frying
1 tsp. minced garlic
1 tsp. minced small green
Indian chile or serrano

For the Vegetables

6 tbsp. vegetable oil
2 tsp. ground turmeric
1 tsp. ajwain seeds
¹⁄₄ tsp. asafetida
4 small new potatoes, peeled and halved
1 sweet potato, peeled and cut into 1-inch chunks
2 cups packed cilantro leaves, roughly chopped
2 cups peeled fresh fava beans
1 cup peeled fresh edamame
1 cup peeled fresh (or frozen, thawed) peas
¹⁄₂ cup plus 2 Tbsp. finely grated fresh or frozen, thawed coconut
2 tbsp. garam masala
2 tbsp. minced garlic
2 tbsp. minced ginger
2 tbsp. sesame seeds
1 ¹⁄₂ tbsp. sugar
1 tbsp. minced small green
Indian chile or serrano
Kosher salt
Lime wedges, for serving

ADVERTISEMENTAD

By Heena Patel

Published on April 8, 2016

Though it is typically made with root vegetables, come spring, Heena Patel likes to put a bright seasonal spin on the southern Gujarati vegetable dish undhiyu. The muthias, or chickpea dumplings made with fresh fenugreek leaves, are a traditional addition and add a faintly sweet, celery root—like aroma and flavor.

Featured in: The Vegetable Diaries: How I Adapted to Cooking in a Foreign Land Where Nothing Tastes Right

Ingredients

For the Dumplings

1 cup chickpea
¹⁄₄ cup fine semolina
2 tsp. kosher salt
2 tsp. sugar
1 tsp. ground turmeric
1 tsp. sesame seeds
¹⁄₄ tsp. baking soda
¹⁄₄ tsp. garam masala
¹⁄₂ cup fresh fenugreek leaves, minced (or 3 Tbsp. dried)
2 tbsp. vegetable oil, plus more for frying
1 tsp. minced garlic
1 tsp. minced small green
Indian chile or serrano

For the Vegetables

6 tbsp. vegetable oil
2 tsp. ground turmeric
1 tsp. ajwain seeds
¹⁄₄ tsp. asafetida
4 small new potatoes, peeled and halved
1 sweet potato, peeled and cut into 1-inch chunks
2 cups packed cilantro leaves, roughly chopped
2 cups peeled fresh fava beans
1 cup peeled fresh edamame
1 cup peeled fresh (or frozen, thawed) peas
¹⁄₂ cup plus 2 Tbsp. finely grated fresh or frozen, thawed coconut
2 tbsp. garam masala
2 tbsp. minced garlic
2 tbsp. minced ginger
2 tbsp. sesame seeds
1 ¹⁄₂ tbsp. sugar
1 tbsp. minced small green
Indian chile or serrano
Kosher salt
Lime wedges, for serving

ADVERTISEMENTAD

Instructions

Step 1

Make the dumplings: In a large bowl, whisk the chickpea flour with the semolina, salt, sugar, turmeric, sesame seeds, baking soda, and garam masala. Add the fenugreek, oil, garlic, chile, and 7 tablespoons water, stir until a dough forms, and knead the dough in the bowl until smooth. Pinch off about 20 pingpong-ball-size pieces of dough, shape each into a 1-inch-long oval, transfer to a parchment paper—lined baking sheet, and refrigerate.

Step 2

Pour oil to a depth of 2 inches in a 6-qt. Dutch oven, attach a deep-fry thermometer, and heat to 350°. Working in batches, fry the dumplings until golden brown, about 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to paper towels to drain.

Step 3

Make the vegetables: In a large saucepan, warm the oil over medium heat. Add the turmeric, ajwain seeds, and asafetida and cook, stirring, until fragrant, about 1 minute. Stir in both potatoes, cover the pan, and cook until almost tender, about 10 minutes. Add the cilantro, fava beans, edamame, peas, 1⁄2 cup coconut, the garam masala, garlic, ginger, sesame seeds, sugar, chiles, and 2 cups water, season with salt, and cook, stirring, until all the vegetables are tender, about 10 minutes.

Step 4

Stir the dumplings into the pan and cook until warmed through, 6 to 8 minutes more. Remove the pan from the heat, sprinkle the stew with the remaining 2 tablespoons coconut, and serve with lime wedges.