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

For 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
While grating the bitter gourd, start grating without peeling and avoid including the white portion and seeds inside it.