Karela Muthias

Preparation :10 mins
Cook :18 mins
Total Time :28 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup grated bitter gourd (karela) , unpeeled (refer handy tip)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped garlic (lehsun)
1 tsp ginger (adrak) paste
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1/2 tsp turmeric powder (haldi)
1 tbsp low-fat curds (dahi)
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup jowar (white millet) flour
1/2 cup besan (bengal gram flour)
salt to taste

For The Tempering
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
low calorie green chutney

Method :

Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using little water.
Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 150 mm. (6\") in length and 25 mm. (1\") in diameter.
Steam the rolls in a steamer for 15 minutes or till the knife comes out clean.
Cool slightly and slice the muthias into 12 mm ( ½”) pieces and keep aside.

How to proceed
How to proceedFor the tempering, heat oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle add asafoetida and sauté on a medium flame for a few seconds.
Add the muthia pieces, mix well and cook on a medium flame for 1 to 2 minutes.
Garnish with coriander and serve hot with green chutney.
Handy tip
Handy tipWhile grating the bitter gourd, start grating without peeling and avoid including the white portion and seeds inside it.