Doodhi Muthia with Egg Curry

Instructions

1. 1

   Prepare the Muthia Dough

   • In a large mixing bowl, combine the grated bottle gourd, whole wheat flour, gram flour, and semolina.
   • Add yogurt, grated ginger, chopped green chilies, 2 tablespoons of oil, sugar, and lemon juice.
   • Add the dry spices: turmeric powder, red chili powder, coriander-cumin powder, asafoetida, salt, and baking soda (if using).
   • Mix everything with your hands to form a soft, pliable dough. Do not add any extra water; the moisture from the bottle gourd is sufficient. The dough will be slightly sticky.
2. 2

   Shape and Steam the Muthia

   • Bring 2-3 cups of water to a boil in a steamer or a large pot.
   • Grease your hands with a little oil. Divide the dough into 4 equal portions.
   • Roll each portion between your palms to form a cylindrical log, about 1.5 inches thick and 6 inches long.
   • Place the logs on a greased steamer plate, ensuring there is space between them for even cooking.
   • Steam on medium-high heat for 18-20 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
3. 3

   Cool and Slice

   • Once steamed, carefully remove the logs from the steamer and place them on a plate or cutting board.
   • Allow the logs to cool down completely for at least 20-30 minutes. This step is crucial to prevent them from crumbling while slicing.
   • Once cooled, use a sharp knife to slice the logs into 1/2-inch thick rounds.
4. 4

   Temper and Pan-Fry

   • Heat the remaining 2 tablespoons of oil in a wide, non-stick pan or kadai over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the sesame seeds and curry leaves. Sauté for 30 seconds until fragrant.
   • Carefully add the sliced muthia to the pan in a single layer.
   • Toss gently to coat the muthia with the tempering. Pan-fry for 6-8 minutes, flipping occasionally, until they are golden brown and crisp on both sides.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve the Doodhi Muthia hot with green coriander chutney, mint chutney, or a cup of masala chai.