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Ingredients
|
Quantity
|
|
Grated bottle ground
|
4 cups
|
|
Whole wheat flour
|
¾ cup
|
|
Bajra flour
|
¾ cup
|
|
Bengal gram flour
|
1 full cup
|
|
Salt
|
to taste
|
|
Sugar
|
2 tbsp
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|
Cumin powder (roasted & powdered)
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1 ½ tsp
|
|
Turmeric
|
2 tsp
|
|
Green chillies (crushed)
|
10
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|
Ginger (crushed)
|
5 cm (2”) piece
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|
Garlic (optional) (crushed)
|
½ pod
|
|
For frying:
|
|
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Oil
|
6 tbsp (60gms)
|
|
Gingelly seeds
|
1 ½ tsp
|
|
Asafoetida
|
a pinch
|
|
Garnish:
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|
|
Grated coconut and chopped coriander leaves
|
|
Squeeze out moisture from grated gourd. Add the flour and
the remaining ingredients. Mix well and knead lightly. Form into croquette
shape. Steam for half an hour. Cool. Cut into 1.75 cm ( ¾”) pieces. Heat the
oil. Add gingelly sees and asafoetida. As seeds brown, add ‘Muthia’ and fry
till pieces brown lightly on the outside. Garnish with grated coconut and
chopped coriander leaves.
N. B. Cabbage
can be used instead of gourd. Fenugreek leaves may also be used instead, in
which case do not squeeze. Two ripe bananas mashed up may also be used when
preparing Muthia with fenugreek leaves.
