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Karela Muthia
Aruna
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.
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Resting Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Snack
Cuisine
Gujarati, Indian
Servings
4
People
Ingredients
1x
2x
3x
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
For Tempering
2
tsp
Oil
1
tsp
Cumin Seeds
1
Large Pinch
Asafoetida, Hing
8-10
Curry Leaves
Instructions
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
.
Notes
I used
Tarla Dalal's recipe for Karela Muthia
as the base for my dish. I made mine with no onions or garlic.
Keyword
Karela Muthia, Muthia
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@aahaaram
or tag
#aahaaram
!