Ingredients:

• 1 cup – Wheat flour
• 1 cup – Leftover cooked rice(preferably small grain)
• 5 to 6 – Spinach leaves, finely chopped
• 1 cup – Bottle gourd, grated
• 1 – Green chilli, crushed
• Salt to taste
• For seasoning:
• 1 sprig – Spring onion with greens, finely chopped
• 2 to 3 flakes – Garlic, crushed
• 1/2 inch – Piece of ginger, grated or finely chopped
• 1 tsp – Soya sauce
• 1 tbsp – Tomato sauce
• 1 tsp – Red Chilli Garlic sauce
• 2 tbsp – Water.

Method:

1. For Moothiyas:
2. Mix the flour and the rice in a large bowl.
3. Squeeze out the water from the bottle gourd and add gourd to the bowl.
4. Now add spinach, chilli and salt. Mix lightly to form a rough lump.
5. Put a perforated two level steamer, to heat.
6. Shape the portions of the mixture into 1 inch long cylinders.
7. Arrange in the perforated section of boiler, allowing the water to simmer at the bottom.
8. Cover and press a heavy object on lid the.
9. Steam for 20-25 minutes, and take off fire.
10. Serve hot with curd, OR
11. Cool and cut into 1 ” thick slices.
12. Before Serving:
13. Heat a non-stick pan, add all sauces and water.
14. Add ginger, garlic, salt it required, bring to a boil.
15. Add chopped slices, spring onions, toss well.
16. Serve hot and fresh with sauce or chutney or curd.

Recipe courtesy of Saroj Kering