Muthiya Bhaji
Seasonal leafy greens simmered with soft steamed rice-flour dumplings, a hearty everyday Chhattisgarhi vegetable dish.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 170 kcal
Equipment
- •Steamer
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 5 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 170 kcal
Instructions
- 1
Mix the rice flour, a little salt, and warm water. Knead into a firm dough.
- 2
Roll the dough into small oval dumplings (muthiya). Steam for 12-15 minutes until firm.
- 3
Wash the leafy greens well. Chop them roughly.
- 4
Heat mustard oil in a heavy pan. Sizzle the cumin seeds, then stir in the garlic and green chillies.
- 5
Add the greens and turmeric. Cover and cook until soft and wilted, adding a splash of water if needed.
- 6
Gently stir in the steamed muthiya and salt. Simmer for 8-10 minutes so the dumplings take on the flavours.
- 7
Serve hot with rice or roti (flatbread).
Chef's tips
Pick tender young greens for a milder taste. Do not overcook the muthiya in the bhaji (greens dish) or they will fall apart.
Ingredient substitutions
- mixed leafy greens → spinach or amaranth leaves
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Adding too much water, making the dish soupy instead of letting the greens lightly coat the dumplings.
Serving suggestions
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