Rasiya Muthiya

For the muthiyas/dumplings: Put all the ingredients in a bowl and mix to form a dough. You won't need any water, as the ingredients are moist enough to bind. Form oval shaped balls from the dough and keep them aside.

In a bowl, add yogurt, tumeric powder, salt, chill powder, cumin powder, coriander powder and mix it well. Keep it aside.

Heat oil in a big pan over medium heat.

Add mustard seeds, once they crackle, add fenugreek seeds and then cumin seeds.

Then add asafoetida, green chillies and curry leaves.

Then sauté onion and add garlic and ginger. Cook till the onion is translucent. Add water and bring it to boil.

Add the muthiyas/dumplings to it, one by one. And the the water keep boiling. Cook on medium heat for about 10 minutes.

Then add the yogurt mixture and stir well.

Cook for 5 minutes stirring it now and then to ensure that the yogurt doesn't curdle.

Take the pan off the heat and the rasiya muthiya is ready, garnish with chopped coriander leaves and serve hot.