My Favorite Childhood Food: Bottle Gourd Dumplings (Muthia)

This week I have some awesome guest posts for you guys from some of my favorite Indian food bloggers. The topic you ask? What’s you’re favorite childhood food? What is the one dish that brings you back home when you were little and makes you feel like a kid again?

For me this is muthia. I wasn’t a very picky kid growing up and I pretty much ate everything my mom gave me, especially muthia with some plain yogurt on the side. I was obsessed as a kid. Every time my mom would ask me what I wanted for dinner I’d scream MUTHIA!  Muthia is traditional Gujarati dish made with bottle gourd and seasoned with sesame seeds ( my favorite). I would eat pretty much anything covered in sesame seeds. It’s soft and crunchy (if you stir fry them a bit longer) with a nice hint of garlic, perfect for dipping in a nice tangy bowl of yogurt! Try it for yourself!

Bottle Gourd Dumplings (Muthia)

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Ingredients

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• 2 cup whole wheat flour
• 1/4 tsp baking soda
• 1 tbsp vegetable oil
• 1/4 tsp ajwain
• 1/4 tsp turmeric
• 1/4 tsp asafoetida
• 1–2 green chilis chopped finely
• 1 tsp ginger,minced
• 1 tsp coriander powder
• 2 tbsp chopped cilantro (optional)
• juice of 1/4 of a lemon
• 1/2 tsp sugar
• salt and pepper to taste
• 1 cup shredded bottle gourd

For Frying

• 1 tbs oil
• 1/2 tsp aseofitida
• 1 tbsp sesame seed
• fresh cilantro or coconut flakes for garnish

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Instructions

1. Mix the baking soda, oil and flour together till uniform. Add ajwain, turmeric, asafoetida, coriander powder, ginger,lemon juice, sugar, salt and pepper .
2. Lightly squeeze the shredded bottle gourd and reserve the water in a separate bowl for later.
3. Fold the bottle gourd tinto the batter until it is the consistency of playdough. If needed add the water you squeezed out of the bottle gourd to get the correct consistency.
4. Using greased hands, shape the muthia by rolling the dough out into 1” wide cylinders that are each 3-4 inches long and then gently squeezing with your fist. Now steam the muthia on a greased plate for 20-25 minutes on medium heat. Make sure that the muthia do not overlap each other. You will know if the muthia are cooked through by using the toothpick test.
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6. Let the muthia cool until they are easy to touch without burning and then slice them into 1/2 inch thick slices.
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8. In a separate pan, heat the remaining tbsp of oil and add 1/2 tsp asafoetida and sesame seeds. Stir in the muthia and cook until they turn light brown and look crispy on the outside.
9. Garnish with coconut flakes and/or cilantro and serve.

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