Ingredients:

• Bottle Gourd – 1/2 kg
• 1 tsp – sombu
• 1-inch piece – Ginger, finely chopped & 1-inch piece – Ginger
• 2 – green chillies, chopped & 1 – green chilli, whole
• 1 tbsp – besan
• 1 tbsp – rava
• 1 tbsp – Wheat flour
• 1 tsp – salt
• 1 tsp – Red Chillies powder
• 1 tsp – Dhania powder
• 1 tsp – Garam Masala powder
• Coriander leaves
• Ghee
• 1 tsp – Jeera
• 1 – Tomato, chopped
• 1 – onion, chopped

Method:

1. Grate the Bottle gourd.
2. Don’t squeeze the water out.
3. Add to it sombhu, ginger, green chillies, besan, rawa, wheat flour, salt, red chillies powder, dhania powder, garam masala powder, coriander leaves and mix well.
4. Make oval shapes of this mixture and steam it for 15 minutes.
5. Remove from fire and allow it to cool. Cut it into small cubes.
6. In a kadai, add a few tsps of ghee and add jeera.
7. Blend tomato, onion, ginger and a green chilli.
8. Add the puree to the jeera.
9. Saute well till it forms a thick consistency.
10. Now add the Muttia to the gravy. Garnish with coriander leaves

Recipe courtesy of Kalpana Kannan