Bottle gourd Dumplings/ lauki ke gatte

It is a very light dish, easy to digest and tastes great. 

It is steamed snack prepared with gram flour, wheat flour, veggies, spices and the hero of the recipe is Lauki.

It is an irresistible snack which can be served as a snack or during lunch. You can also make this for your light dinner.

It can be packed in your lunch box too. 

RECIPE 

Prep time: 25 minutes 

Cook time: 45 minutes 

Total time: 1 Hour 10 minutes 

Serves: 3-4 people 

INGREDIENTS:

• 1 medium bottle gourd 
• 1 large onion, chopped 
• 1 spring onion, chopped and some for garnishing 
• 1 large tomato, chopped 
• 2 green chillies, finely chopped 
• 5-6 curry leaves 
• 2 tbsp coriander leaves, chopped and few for garnishing 
• 1 tbsp ginger-gatlic paste
• 1 cup wheat flour 
• 1/2 cup gram flour
• 1/4 tsp baking soda
• 1/2 tsp ajwain
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder 
• 1/2 tbsp fennel seeds 
• 1/2 tsp pepper powder 
• Salt as per taste
• A pinch of asafoetida (Hing)
• 1 tbsp lemon juice 
• 5 tbsp oil
  
  

METHOD:

1. Grate the bottle gourd. 
2. In a bowl, mix the grated bottle gourd, 2 tbsp oil, baking soda, ajwain, turmeric, coriander powder, salt, fennel seeds, ginger-garlic paste, and pepper and mix well.
3. Now add wheat, gram flour and mix well to form the soft dough. 
4. Let this dough rest for 15 minutes. 
5. Using greased hands, shape the muthiya by rolling the dough out into 1'' wide cylinders that are each 3-4 inches long and place them in a greased sieve, and keep this sieve over a pot of boiling water.
6. Cover the sieve and cook until the gattas are cooked around 20-25 minutes on medium heat.                                          NOTE: Make sure that the muthia do not overlap each other. You will know if the muthiya are cooked through by using the toothpick test.
7. Let the muthiya cool and then slice them into 1/2 inch thick slices.
8. In a separate pan, heat the remaining tbsp of oil and add 1/2 tsp mustard seeds.
9. When the seeds crackle,  add astofoetida, curry leaves and green chilli. 
10. Add onion, spring onion, tomato, lemon juice, salt, red chilli powder and muthiya.
11. Stir in the muthiya and cook for 5 minutes. 
12. Garnish with coriander leaves, spring onion and serve.