I had planned to try the recipe for Karela Muthia | Steamed Bitter Gourd Dumplings for ages and found the perfect opportunity this month when I had to cook with an ingredient whose English name began with B for the A to Z cooking Challenge.
Karela or Bitter Gourd is a vegetable that you cannot ignore or just tolerate. You either love its strong bitter taste or then you simply hate it. I, for one, love it but for some strange reason my love for Karela is not showcased on this blog and I have set about rectifying it. I have just the recipes for Kakarakaya Kobbari Endu Kobbari Kharam | Andhra Karela in Dry Coconut (Kopra) Masala, Kakarakaya Vepudu | Bitter Gourd Stir-fry and Kerala Pavakka Theeyal on the blog as of now.
There are several things that I loved about Karela Muthias is that the flavour of bitter gourd comes through without overpowering the palate. In fact, people realise that you have used bitter gourd only after a few seconds and that can come as quite a surprise. Moreover, this simple recipe uses loads of karela; I used 200 gms to make about 20 muthiyas. Of course, this is also a diabetic friendly recipe. 🙂
Do also try my recipe for Steamed Methi Muthias.
These Karela Muthias can be used as a side for a regular meal or then as a tea-time snack. I served them with Chundo and the sweet-sour taste of this Gujarati mango relish paired well with the bitterness of the Karela Muthia.
I used Tarla Dalal’s recipe for Karela Muthia as the base for my dish. I made mine with no onions or garlic.
Recipe for Karela Muthia
Karela Muthia are steamed bitter gourd dumplings from Gujarat. It showcases the bitter gourd perfectly and makes for a low calorie, healthy, diabetic friendly tea-time snack.
- 1/2 Cup Grated Bitter Gourd, Karela (Grate with peel)
- 1/3 Cup Wheat Flour
- 1/3 Cup Jowar Flour
- 1/2 Cup Besan Flour
- 1 tsp Ginger Paste or Grated Ginger
- 1 tsp Finely Chopped Green Chillies
- 1/2 tsp Turmeric
- 1 Handful Finely Chopped Fresh Coriander
- 1 tbsp Curd, Dahi
- Salt to Taste
- 2 tsp Oil
- 1 tsp Cumin Seeds
- 1 Large Pinch Asafoetida, Hing
- 8-10 Curry Leaves
In a large bowl, mix all ingredients together into a soft dough. Use a little water, if required.
Bring water to a boil in a steamer or pressure cooker (without the weight).
Divide the dough into 2 equal parts and roll each portion into a 5" long roll about 1.5" in diameter.
Steam the rolls for 8 to 10 minutes.
Let the steamer cool a bit.
Remove the steamed rolls and cut them into discs about 1/2" thick.
In a large kadhai or frying pan, over medium flame, heat the oil.
Add cumin seeds and let them crackle.
Add curry leaves and asafoetida. Stir-fry for a few seconds.
Add the Karela Muthia to the tempering and gently stir-fry for 3 to 5 minutes.
Serve the Karela Muthia hot with some Kothmir Chutney or Chundo.
I used Tarla Dalal's recipe for Karela Muthia as the base for my dish. I made mine with no onions or garlic.