New Update
| Main ingredients | Ridge gourds (turai), Cumin seeds, Carom seeds, Asafoetida, Onion, Green chillies, Garlic, Tomatoes, Red chilli powder, Coriander powder, Turmeric powder, Fresh fenugreek leaves (methi), Gram flour, Whole wheat flour, Baking soda, Garam masala powder, Sugar, Fresh coriander leaves |
| Cuisine | Gujarati |
| Course | Main course vegetarian |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 2 medium ridge gourds (turai)
- Salt to taste
- 2-3 tablespoons oil + for deep frying
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- ¼ teaspoon asafoetida (hing)
- 1 medium onion, sliced
- 2-3 green chillies, chopped
- ½ tablespoon chopped garlic
- 2 medium tomatoes, chopped
- 2 teaspoons red chilli powder
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- ½ cup chopped fresh fenugreek leaves (methi)
- ½ cup gram flour (besan)
- ¾ cup whole wheat flour
- A pinch of baking soda
- ½ teaspoon garam masala powder
- ½ teaspoon sugar
- Chopped fresh coriander for garnish
Method
- Halve the ridge gourds horizontally and scrape them. Take water in a bowl, add salt and mix well. Halve each gourd piece vertically and cut into half-moon pieces and dip in the salted water.
- Heat 2-3 tablespoons oil in a non-stick pan, add cumin seeds and once they start to the colour, add ½ teaspoon carom seeds and asafoetida and sauté for a few seconds.
- Add onion and green chillies, mix and sauté till the onions turn translucent.
- Add garlic, mix and sauté for 30 seconds. Add tomatoes, mix and saute till they turn pulpy.
- Add 1 teaspoon red chilli powder, 1 teaspoon coriander powder and turmeric powder and mix well. Add ¼ cup water and salt and mix well.
- Add ridge gourd, mix well, cover and cook on medium heat for 8-10 minutes.
- Heat sufficient oil in a kadai.
- For muthiya, take fenugreek leaves in a bowl, add gram flour, whole wheat flour, baking soda, salt, remaining coriander powder, garam masala powder, remaining red chilli powder, remaining carom seeds, sugar and 1 tablespoon oil and mix well. Add ½ cup water and knead to a soft dough.
- Divide the dough into equal portions and shape into cylinders. Slide them into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Add these fried muthiyas to the ridge gourd mixture and mix well. Add 1 cup water, cover and cook on medium heat for 4-5 minutes.
- Transfer into a serving bowl, sprinkle coriander and serve hot.
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