Karela Muthias

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4.
Ingredients

• 1/2 cup finely chopped bitter gourd (karela), with the peel
• 1/3 cup chopped onions
• 2 large sized cloves of garlic (lehsun), chopped
• 1 tsp grated ginger (adrak)
• 1 to 2 green chillies, chopped
• 1 tbsp chopped coriander (dhania)
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp low fat curds (dahi)
• 1/4 cup jowar (white millet) flour
• 1/4 cup whole wheat flour (gehun ka atta)
• 1/2 cup besan (Bengal gram flour)
• 1/8 tsp soda bi-carb
• salt to taste

For the tempering

• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 tsp oil

For the garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Combine all the ingredients except the soda bi-carb in a bowl and knead into a soft dough using enough water.
2. Add the soda bi-carb and mix well.
3. Place the dough on a steamer and steam for 10 to 12 minutes or till a knife inserted into the muthia comes out clean.
4. Cool, cut into 25 mm. (1") cubes and keep aside.

For the tempering

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When they crackle, add the asafoetida and then the pieces of muthia. Sauté them over a medium flame till they are lightly browned.
3. Serve immediately, garnished with the coriander.