Dudhi (Bottle Gourd) .. I know of many who do not like this veggie … This veggie by most is considered to be the food eaten when your are sick or when you need to eat light food …. When I was young I hated this vegetable myself just due to the mere fact that it was just so bland in taste 🙂 … As I mentioned earlier this vegetable has many nutritional values … The tricky part is how to make it as part of one of your meals … hmm … so here is one recipe that you could include it in … not very difficult to make … might need some special utensils .. But definitely worth a try 🙂 ..
‘Muthia’ comes from Western part of India … mostly eaten in Gujarat and Rajasthan .. There are many variations to this .. Could be eaten as breakfast, as a ‘tea time’ snack or for lunch or for dinner … This was my first shot at making this so I might have not made it the authentic way …
Kadhi is a delicious soup of which the two main ingredients are Yogurt and Gram Flour ..
So here is how I made it … Learnt it from my Mother – in – law 🙂
Ingredients (Serve 2 people)
For making the Muthias:
2 cups Whole Wheat Flour
1/2 of a medium-sized Dudhi (Bottle Gourd)
2 tbsp Yogurt
2 tsp Oil
2 tsp red chilli powder (based of your taste for how hot you would like to eat it)
Salt to taste
Water to knead the dough and for steaming the Muthias
For making Tampering for the Muthias & Kadhi:
2 tbsp Oil
2 tsp Mustard seeds
5-6 Curry Leaves
1 pinch of Asafoetida (Hing)
For making the Kadhi:
1 cup Yogurt
2 cups Water
2 tbsp Gram Flour (Besan)
1 -2 Green Chillies
1 pinch of dry Methi Seeds (Fenugreek Seeds)
Salt to Taste
1 tsp Red Chili Powder
Jaggery (according to taste. Could use Sugar instead)
For Garnishing Muthias:
Fresh Coriander Leaves (finely chopped)
Fresh Grated Coconut
Fresh Lemon juice (1 lemon)
Method – Muthias
- Peel the skin of the Dudhi and grate it. Squeeze out all water from the Dudhi.
- In a big bowl, mix together wheat flour, squeezed Dudhi, and all the other ingredients for making the Muthia. Mix the ingredients well, before adding any water, as the yogurt and Dudhi tend to make the mixture a little soggy. Add little water as needed. If the dough turns out to be too soggy then add some dry wheat flour to it to knead it. Remember to make the dough a little softer than a regular chapatis’ dough.
- The Muthias need to be steamed. For this you will need some big vessel or a steamer or a pressure cooker without its whistle. Also you would need a metal colander or something that has holes in it to allow steam trough it.
- Add one cup of water in the steamer or the vessel that you will be using to cook the Muthias in and let it warm up.
- Apply some oil to both your palms, and start making cylindrical shapes out of the dough, by taking small portions of the dough at a time. Remember not to make the cylinders too thick, as this would not let the Muthias cook well.
- Once you have made cylinders out of the entire dough, place them in the colander by stacking them neatly.
- Cover the steamer or the vessel and cook it for 5 -10 mins.
- To know if the Muthias are done, prick it with a fork or a knife or a tooth pick and see if it comes out dry. If not cook it more. If the water in the vessel or the steamer has evaporated, add more to it.
- Once all the Muthias are cooked, cut small round pieces of each cylinder.
- Now add the ingredients of the tampering to a vessel. Once you hear the crackling sound, add the cut round Muthia pieces to the tampering and saute it for 5 mins. Turn of the heat.
- Add the garnishing and mix well.
- All done you are ready to enjoy it 🙂
Method – Kadhi
- Mix together Yogurt, water, gram flour, methi seeds, salt, green chili and red chili powder. Make sure that there are no lumps and its a smooth mixture.
- Start heating the above mixture on medium heat and bring it to boil 3-4 times.
- Add jaggery and boil the mixture till the jaggery is melted.
- Now prepare the tampering for the Kadhi and add it to the above mixture.
- The Kadhi is all done and ready to be relished 🙂
- You could eat it with Kadhi if eating as a meal
- You could try it out with Green Chutney or Tamarind Chutney or Tomato Ketchup 🙂