Bottle Gourd Dry Muthiya - Lauki Muthiya

Name: Bottle Gourd Dry Muthiya - Lauki Muthiya
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups grated bottle gourd; 1 3/4 cup wheat flour; 1/4 cup besan flour; 2 tbsp bajara flour; 4 tbsp curd; 1 tsp lemon juice; 1 tsp + 1 tsp sugar; 2 tsp ginger chilli paste; 2 tsp + 2 tsp oil; 1 tsp turmeric powder; 1/2 tsp + 1/2 tsp hing; 4 tsp red chilli powder; 1 tsp mustard seeds; 1 tsp whole coriander; 1 tsp saunf; 1 tsp sesame seeds; 4 tsp grated coconut; 1/2 tsp soda; Few curry leaves; Some chopped coriander; Few chopped green chillies; if required Water, otherwise no water; As per taste Salt

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#TTR #Cookpad #Cookpadindia
#Cookpadenglish #Cooksnapchallenge
#BottlegourdMuthiya #LaukiMuthiya
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
It is a very tasty and healthy dish, popular in gujaratis . They love to enjoy with masala tea ..

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

40 minutes

4 servings

2 cupsgrated bottle gourd
1 3/4 cupwheat flour
1/4 cupbesan flour
2 tbspbajara flour
4 tbspcurd
1 tsplemon juice
1 tsp + 1 tsp sugar
2 tspginger chilli paste
2 tsp + 2 tspoil
1 tspturmeric powder
1/2 tsp + 1/2 tsp hing
4 tspred chilli powder
1 tspmustard seeds
1 tspwhole coriander
1 tspsaunf
1 tspsesame seeds
4 tspgrated coconut
1/2 tspsoda
Few curry leaves
Some chopped coriander
Few chopped green chillies
if required Water, otherwise no water
As per taste Salt

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Steps

40 minutes

1

Wash and peel bottle gourd. Grate it. Take a bowl add grated bottle gourd.
2

Add salt, oil, sugar, curd, soda, turmeric powder, hing, red chili powder, and ginger chili paste. Combine well. Mix for a minute, so the bottle gourd will release water.
3

Now take all 3 flours, combine well. Now add into muthiya masala.
4

Knead a semi-soft dough to make muthiyas. If needed, you can add water as required.
5

Now make medium size of muthiyas, with help of your palm and fingers.
6

Put into a vessel of the steamer or in a pressure cooker.
Cook for 20 minutes or for 4 whistles.
7

Let it cool down completely. Cut into small sizes.
8

On a slow flame, keep a pan, add oil, hing, mustard seeds, curry leaves, chopped green chilies, whole coriander, saunf, sesame seeds sate it.
9

Now add cut muthiyas, mix well. Add sugar. Fry till a little crispy. Turn off the gas, add lemon juice, grated coconut, and chopped green coriander. Mix well.
10

Ready to serve. Garnish with chopped coriander and grated coconut. Enjoy masala tea.
11

#LoveToCook, #ServeWithLove
#ManishaPUREVEGTreasure

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Manisha Sampat @PURE_VEG_TREASURE

on April 01, 2022 11:05

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐