Dudhi Muthiya with Green Chutney
This recipe could be served as a vegetable or even as starters.
500 gms dudhi or lauki (bottlegourd); grated,
2 tbsp wheat flour,
2 tbsp rice flour,
2 tbsp or more besan (gram flour),
2 green chillies; deseeded and finely chopped,
2 medium onions; halved and sliced,
1/2 cup chopped coriander leaves,
3/4 tsp roasted jeera (cumin) powder,
Salt to taste,
Oil for tempering,
Few curry leaves,
1/2 tsp rai (mustard seeds),
1/4 tsp heeng (asafoetida).
A handful of coriander leaves,
1 small green chilli,
1/2 cup chopped (pudina) mint leaves,
Salt to taste.
Press the grated dudhi with your palms and remove all the extra juice. (Use this juice in any other recipe, instead of water.) Add flour, salt, green chillies, little coriander and jeera powder and knead well. Make small muthiyas (round or elongated balls) and place them on a greased steamer and steam for about 15 minutes. Heat oil in a kadhai (wok) add mustard seeds, curry leaves and asafoetida, let them splutter and add the onions. Fry onions till they turn light brown and then add little salt, turmeric powder and red chilli powder, mix well. Then add the muthiyas and cover with lid. Cook for two minutes. Meanwhile grind together all the ingredients for chutney and add little water to get a thinner consistency than that of normal chutney. While serving, place these muthiyas in a bowl and pour chutney over them.