Monday, January 08, 2007

Bottle Gourd Steamed Muthia

1 small bottle gourd peeled and grated
1.5 cup wheat flour
1 cup chickpea flour
½ cup rava (sooji)
4 green chillies
1 inch piece of ginger
4 pods of garlic
½ tablespoon turmeric powder
1 teaspoon cummin powder
1 teaspoon corriander powder
2 tablespoons lime juice
2 teaspoons sugar
Chopped coriander leaves
20 oz yogurt
20 oz oil
salt to taste

For Seasoning:
2 tablespoons oil
1 teaspoon sesame seeds
1 teaspoon mustard
1 table spoon fine chopped corriander leaves
1 table spoon fresh grated coconut

Squeeze out all the water out of the grated bottle gourd and mix all the above ingredients
Texture of the mix should not be of dripping consistency, that is when you try to pour the mix, it should not fall.

Note: Add a little bit of the squeezed bottlegourd water if the mixture is too thick OR if the mixture turns too thin add more wheat flour and adjust salt accordingly

Steam the bottle gourd mix for about 30 minutes, check by inserting a knife and it should come out clear, else steam longer. When done let it cool

Cut the cooled muthia to small cubes.

In a large pan, heat oil for seasoning. Add mustard, when mustard splutters, add sesame and the muthia pieces. Mix gently with coconut and corriander.

Bottle Gourd Steamed Muthia tastes good as is. It can also be eaten with tomato sauce, mint chutney or can be eaten with rice and rotis.

1 comment:

Vani said...

Love the recipe for the muthia, Bubbalili! They look delicious! I'm saving this recipe for trying later.