Green Beans with Muthia

Green Beans with Muthia (Patties)

Serves 4

www.ZsusVeganPantry.com

For the muthia:

½ cup whole wheat flour

½ cup chickpea flour

1 tablespoon sugar

1 tablespoon dried fenugreek leaves or 2 tablespoons minced cilantro

½ teaspoon garam masala

½ teaspoon ground turmeric

½ teaspoon sea salt

pinch of baking soda

1 teaspoon minced fresh ginger

½ teaspoon minced green chillies

3 tablespoons neutral oil

2 to 4 tablespoons water, as needed

For the sauce:

2 tablespoons neutral oil

1 teaspoon caraway seeds

1 teaspoon mustard seeds

½ teaspoon asafoetida

1 tablespoon coriander-cumin powder

½ teaspoon chili powder

2 teaspoon natural sugar

1 teaspoon turmeric

1 teaspoon sea salt

1 pound fresh green beans

1 green chilli

1 (1-inch) piece ginger, sliced

3 cups water

1. Make the muthias (patties) by combining the flours, sugar, fenugreek, garam masala, turmeric, salt, baking soda, ginger, chillies, and oil. Add water as needed to create a soft dough. Add only as needed. Knead the dough and cut into 20 pieces. Flatten each piece to create small disc, about ½-inch thick. Set aside.

2. Make the sauce by heating the oil in a large skillet over medium heat. Stir in the caraway, mustard and asafoetida. Cook until the seeds begin to pop, about 1 minute. Add the coriander-cumin, chili powder, sugar, turmeric salt, green beans, chili, ginger and water. Bring to a boil, reduce to simmer, cover and cook until the green beans are crisp-tender.

3. Add the prepared muthias one at a time, cover the skillet and simmer until the muthias are tender, about 10-15 minutes. Serve.