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Muthia (Mystery Veggie – II)
June 25, 2007 | 22 Comments
The mystery veggie in the Olan post also features in these muthias. The original recipe (from Tarla Dalal’s The Complete Gujarati Cookbook) calls for bottle gourd (doodhi/lauki). We dropped the onion, and used 2 cups of ground up mystery veggie instead of grated bottle gourd.
The rest of the recipe remains the same.
Ingredients:
For the muthias
2 cups bottle gourd (lauki/doodhi), grated
**we used pureed mystery veggie
1 onion, grated (optional)
**we didn’t use it
1 cup whole wheat flour (atta)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
juice of 1 1/2 small limes
2 tsps sugar
2 to 3 tablespoons chopped coriander
1/2 teaspoon soda bi-carb
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
**we used 1 tablespoon
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
**we used 1 tablepoon
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut
Method:
For the muthias
1.Strain the liquid out of the grated bottle gourd and onion, keeping the liquid aside to use if required to knead the dough.
2.Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
3.Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8 inches) long and 25 mm. (1 inch) in diameter.
4.Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
5.Microwave on HIGH for 2 minutes. Allow it to stand for 1 minute.
** we steamed them for 10 minutes.
6.Repeat steps 4 and 5 to make 2 more rolls.
7.Cool and slice into 20 mm. (3/4 inch) pieces and keep aside.
How to proceed
1.To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When they crackle, add the asafoetida.
2.Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
3.Garnish with the coriander and coconut.
4.Serve hot with green chutney.
Filed Under: Bottle Gourd, Gujarat, muthia, The-Complete-Gujarati-Cookbook, vegan recipes, vegetarian recipes, Watermelon, watermelon-rind
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22 Comments
Hi bee,
Nice presentation with nice simple but looks gr8 photo.
Perfect recipe from Tarla Dalal’s book. Looks delicious…….TC.:)
looking at the photographs and dishes, i am going to book this book next…
Hmm…mum-in-law used to make this ‘kaap’ with bottle gourd…are you using petha?
It is beyond me. Best part is your mystery vegetable looks colourless. It is not showing through in the muthia
)
I think it is some kind of white squash
Chayote Squash?
Mexican/Tatuma squash?
pic here: http://www.melissas.com/images/products/2327a.jpg
Is it white pumpkin?
srivalli
http://www.cooking4allseasons.blogspot.com
It looks yummy bee. a perfect snack. Viji
White radish?
Padma
Bee,
I think the recipe is lovely as it is with bottle gourd.
I guess your subtitution is zucchini.
Knowing that you cooked a lot of radish dishes over the weekend, I am tempted to guess radish
But Olan with radishes…. hmmm… can’t imagine that…
I agree with Padma & Sig, as you guys worked on loads of radish over with weekend
yup, i put my vote for radishes too, radish in olan shud taste fine… and in these muthias too…. radish it is…
Methinks Radish from your harvest.
Better get my act together and cook some muthiah’s I can’t wait any longer.
those muthia look yum
i don’t think i’ve added fennel anytime, would love to do that next time!
zuchini?
[...] Muthia (Mystery Veggie – II) [...]
Thats a long ingredient list. Its better if I have it at your home, save some for me
I have a gut feeling that it is some kind of squash…
I think it’s either zucchini or acorn squash as the picture doesn’t show the color of the veggies and the above two I guess blends so well in the recipe and are almost colorless.
so hope my guess is right.
[...] MUTHIA with watermelon rind [...]
Just made these with cabbage…its the perfect recipe. Thanks a lot!