Choli Muthia nu Shaak

Choli Muthia nu Shaak

Prep time: 

Cook time: 

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Serves: 4

Indian long green beans, called Choli in Gujarati, are not easily available fresh here. You can use frozen choli available in Indian grocery stores or Chinese long beans.
  • 1 bag of frozen choli (Indian long green beans), thawed
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon asafetida
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon of salt or to taste
  • 1 teaspoon sugar or golf ball size piece of jaggery
  • 1 tablespoon chopped cilantro, for garnish
  • Water as needed
For Muthia (dumplings):
  • ½ cup chickpea flour
  • 1 tablespoon coarse bhakri flour or cream of wheat
  • 1 tablespoon olive oil
  • ½ teaspoon salt or to taste
  • Pinch of asafetida
  • ¼ teaspoon turmeric
  • ¼ teaspoon chili powder
  • ½ cup thinly sliced ribbons of spinach
  • 1 tablespoon yogurt or buttermilk
  • Water as needed
  1. Make dough for Muthia: Combine two flours, oil, dry spices and salt in a medium mixing bowl. Add spinach and yogurt or buttermilk. Add water gradually and make soft dough (like dumpling dough). Set aside.
  2. In a wok or a frying pan, heat oil on a medium-high heat. Add mustard seeds and let it sizzle. Add asafetida, turmeric and chili powder. Add choli and ¾ cups of water. Season with salt and let water come to boil.
  3. Using two spoons drop small muthia (about 1 teaspoon in a shape of oval) in the water. Cover the wok or pan and let choli and muthia cook, about 10 to 12 minutes. Stir gently few times; add more water if shaak is too dry.
  4. Uncover the wok or pan; add sugar, dhana-jeeru and stir. Let it cook for 2-3 minutes.
  5. Garnish with cilantro and serve warm with Rotali or Paratha.