Ingredients
1 cup whole wheat flour (atta)
¼ cup gram flour (besan)
1 tablespoon Jain schezwan sauce
1 medium bottle gourd (dodhi/lauki)` peeled and grated
2-3 tablespoons semolina (rawa)
2-3 tablespoons finger millet (bajra) flour
1-2 green chillies` crushed
2 teaspoons sugar
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala powder
1 teaspoon coriander powder
Salt to taste
1 teaspoon soda bicarbonate
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander leaves
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon white sesame seeds
2-3 dried red chillies
5-6 curry leaves
Method
1. Heat sufficient water in a deep non-stick pan. Place a steamer` cover and let the water boil.
2. Squeeze out excess water from bottle gourd and put in a bowl. Add wheat flour` gram flour` semolina` finger millet flour` green chillies` sugar` turmeric powder` chilli powder` garam masala powder` coriander powder` salt` soda bi carbonate` lemon juice and 1 tablespoon coriander leaves and mix. Add 1 tablespoon oil and mix well.
3. Divide the mixture into equal large portion` shape into thick rolls and place in the hot steamer. Cover and steam for 30-35 minutes. Remove from steamer and cool.
4. Cut the muthias into 1 inch pieces.
5. Heat remaining oil in a non-stick pan. Add mustard seeds and let it splutter. Add white sesame seeds` dried red chillies and curry leaves and sauté till curry leaves crackle.
6. Add muthias` mix and cook for 1-2 minutes. Add coriander leaves and schezwan sauce` mix` cover and cook for 2 minutes.