Lauki - Bottle Gourd Muthia (Ghiya ke Gatte)

4 person

Ingredients

1. 2 cups grated bottle gourd (doodhi / lauki)
2. 1/4 cup grated onions
3. 1/2 cup whole wheat flour (gehun ka atta)
4. 1/2 cup semolina (rava / sooji)
5. 1/2 cup besan (bengal gram flour)
6. 1 tsp ginger (adrak) paste
7. 1 tsp green chilli paste
8. 1/2 tsp turmeric powder (haldi)
9. 1/2 tsp cumin seeds (jeera)
10. 1 tsp lemon juice
11. 1 tsp sugar
12. 2 tbsp chopped coriander (dhania)
13. 2 pinches of baking soda
14. 3/4 tsp asafoetida (hing)
15. Rock salt to taste
16. 3 tsp oil
17. 1/2 tsp mustard seeds ( rai / sarson)
18. 8 curry leaves (kadi patta)
19. 1 tsp sesame seeds (til)
Very important : If Bottle Gourd is bitter, discard it immediately as it may be poison.

For The Garnish

1. 2 tbsp finely chopped coriander (dhania)

Directions

1. To make doodhi muthia, squeeze out excess water from the grated bottle gourd and onions and discard the liquid.
2. Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger paste, green chilli paste, turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, ½ tsp of asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough.
3. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
4. Shape each portion into a cylindrical roll approximately 150 mm. (6″) length and 25 mm. (1″) in diameter.
5. Arrange 2 rolls on a greased sieve and steam in a steamer for 20 minutes.
6. Repeat step 5 to steam 2 more rolls.
7. Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
8. For the tempering, heat the remaining 2 tsp of oil in a deep non-stick pan and add the mustard seeds, curry leaves, sesame seeds and remaining asafoetida and sauté on a medium flame for a 30 seconds.
9. Add the doodhi muthia pieces and sauté on a medium flame for 4 to 5 minutes or till they turn light brown in colour and crisp.
10. Serve the doodhi muthia immediately garnished with coriander.