Lauki Muthiya

I have adopted this recipe from  Bottle gourd is a pathetic vegetable that never gets standing votes in the house holds though this is a worshiped vegetable in Ayurvedha. Nevertheless  this is a versatile vegetable with which we can make different courses from soups to desserts. Muthiya or Mukhia means fistful; this dish is shaped with the fist and hence the name; these steamed and spiced dish can be had both as snack or tiffin.
1.       Bottle gourd – 1 grated
2.       Wheat flour – 1 cup
3.       Bengal gram flour – ½ cup
4.       Semolina – ½ cup
5.       Green chilies – 1 tbsp finely chopped
6.       Ginger – ½ tbsp grated
7.       Coriander – 2 tbsp finely chopped
8.       Red chili powder – 1 tsp
9.       Coriander powder – 1 tbsp
10.   Salt as per taste
11.   Turmeric powder – 1 tsp
12.   Baking soda – 1 tsp
13.   Oil – 2 tbsp
For seasoning:
14.   Oil – 1 tbsp
15.   Mustard seeds – 1 tsp
16.   Cumin seeds – 1 tsp
17.   Sesame seeds – 1 tbsp
18.   Curry leaves – 1 sprig
19.   Salt as per taste
20.   Coriander powder
21.   Red chili powder – 1 tsp
22.   Grated ginger – 1 tsp
23.   Chopped green chilies – ½ tbsp
24.   Dry mango powder – 1 tsp
25.   Coriander – 2 tbsp finely chopped


Step 1: Get the steamer ready on stove with water in it. Add all the ingredients from 1-13 and mix thoroughly; you should be able to make oblong shapes out of them. Do not add water, the juice of bottle gourd should be sufficient, if the dough is sticky or too watery, add more wheat flour to get the right consistency. You can add little water if required.

Step 2:  Form oblong shapes from the dough and steam cook them for 10 minutes. Verify if they are done with a toothpick or knife.

Step 3: Let them cool for some time. Cut them into ½” slices

Step 4: Now in non-stick pan heat oil, add mustard seeds, cumin seeds and sesame seeds, curry leaves and let them crackle. Add chillies and ginger and sauté for a minute.

Step 5: Simmer the heat and add all dry ingredients; beware not to burn them. Toss the sliced muthias along with coriander.

Step 6: Serve hot as a snack or tiffin.


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