Muthiya Shaak
Steamed gram flour dumplings made with grated bottle gourd, gently simmered in a spiced yogurt gravy. This Gujarati classic is light, tangy, and deeply comforting, pairing beautifully with roti or steamed rice for a wholesome meal.
For 4 servings
- prep · ~10 min
Prepare the muthiya dough.
1.Squeeze out excess water from the grated bottle gourd and set the water aside.2.In a mixing bowl, combine the bottle gourd, besan, whole wheat flour, ginger, green chili, turmeric powder, red chili powder, and salt.3.Mix well with your hands until everything comes together into a soft, slightly sticky dough. Rest for 5 minutes.TIPDo not add extra water; the moisture from the bottle gourd is enough to bind the dough. - prep · ~20 min
Shape and steam the muthiya.
1.Grease your palms with a drop of oil. Divide the dough into 4 equal portions.2.Roll each portion into a smooth cylindrical log about 5 inches long and 1.5 inches thick.3.Place the logs in a greased steamer basket and steam for 20 minutes, or until a toothpick inserted in the center comes out clean.TIPLet the muthiya cool slightly before slicing to prevent them from crumbling. - prep · ~5 min
Slice the steamed muthiya.
Once cool enough to handle, cut each log into 1-inch thick round pieces. Set aside.
- temper · ~2 min
Make the tempering for the gravy.
1.Heat the remaining oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida; sauté until fragrant, about 30 seconds.4.Add curry leaves and stir for a few seconds until crisp. - mix · ~2 min
Build the yogurt base.
Lower the heat to low. Whisk in the yogurt smoothly, stirring continuously to prevent curdling. Add the coriander powder and turmeric powder.
TIPKeep the heat low when adding yogurt; high heat will cause the yogurt to split. - simmer · ~5 min
Simmer the gravy.
Add the reserved bottle gourd water and additional water to the pan. Stir in the sugar and salt. Bring to a gentle simmer and cook for 5 minutes until the raw yogurt aroma disappears.
- simmer · ~7 min
Add the muthiya to the gravy.
Gently slide the sliced muthiya into the simmering gravy. Cover and cook on low heat for 5-7 minutes, allowing the dumplings to absorb the flavors.
TIPDo not stir vigorously or the muthiya might break. Gently shake the pan instead. - garnish · ~1 min
Finish with lemon and cilantro.
Turn off the heat. Drizzle with lemon juice and garnish generously with chopped cilantro.
- rest · ~5 min
Rest the shaak before serving.
Let the dish rest for 5 minutes to allow the flavors to meld and the muthiya to finish absorbing the gravy.
TIPMuthiya Shaak tastes even better after resting for an hour; reheat gently before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated bottle gourd well to remove excess water, which prevents a sticky dough.
- 2Rest the mixed dough for 5 minutes to allow the flours to absorb moisture evenly.
- 3Let the steamed muthiya cool slightly before slicing to avoid crumbling.
- 4Keep the heat on low when adding yogurt to the gravy to prevent curdling.
- 5Gently shake the pan instead of stirring when adding muthiya to the gravy to keep them intact.
- 6Rest the finished shaak for at least 5 minutes so the muthiya absorb the gravy fully.
- 7Muthiya Shaak tastes even better the next day; reheat gently on low heat.
Adapt it for your goals.
Jain (no onion-garlic)
This recipe is already Jain-friendly as it uses no onion or garlic. Ensure the yogurt is made without animal rennet and skip the asafoetida if it contains wheat starch.
High ProteinHigh-Protein
Replace 1 tbsp of whole wheat flour with an extra tbsp of besan for a higher protein and gluten-free version.
VeganVegan
Substitute yogurt with an equal amount of thick, unsweetened plant-based yogurt (e.g., coconut or soy) and ensure lemon juice is added for tang.
Low OilLow-Oil
Reduce the tempering oil to 1 tsp and skip the oil for greasing; use a non-stick steamer basket instead.
Gluten FreeGluten-Free
Replace whole wheat flour with an equal amount of besan (chickpea flour) to make the muthiya entirely gluten-free.
Why this is on our healthy list.
Good Source of Plant Protein
Chickpea flour (besan) provides a substantial amount of plant-based protein, supporting muscle repair and satiety.
Rich in Dietary Fiber
Bottle gourd and whole wheat flour add fiber, aiding digestion and promoting a feeling of fullness.
Probiotic-Friendly
The yogurt gravy introduces live cultures that support gut health when the dish is served fresh and gently reheated.
Low-Calorie Base
Bottle gourd is high in water content and very low in calories, making this dish a light yet satisfying meal option.
Naturally Low in Fat
With minimal oil used only for tempering, this steamed-then-simmered dish keeps the fat content modest and heart-friendly.
Frequently asked questions
Yes, you can substitute grated zucchini or yellow squash, but squeeze out excess water as they are more watery than bottle gourd.
