Authentic Gujarati Dudhi Muthia Nu Shaak with Warm Phulkas
Tender bottle gourd dumplings are simmered in a spiced, tangy yogurt gravy that melts in your mouth. This comforting vegetarian delicacy highlights the sweet and sour harmony of traditional regional home cooking.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Squeeze excess water from the grated bottle gourd and reserve the liquid for later use.
2
In a mixing bowl, combine grated bottle gourd, whole wheat flour, gram flour, ginger-green chili paste, turmeric, chili powder, ajwain, a tablespoon of oil, and salt to form a soft dough without adding extra water.
3
Divide the dough into equal portions, shape them into cylindrical logs (muthia), and steam them in a steamer for about 15 minutes until firm.
4
Once cooled slightly, slice the steamed muthia logs into round discs and set aside.
5
Heat remaining oil in a deep pan, add mustard seeds, cumin seeds, asafoetida, and curry leaves, letting them splutter in the hot oil.
6
Lower the heat, whisk in the sour yogurt along with a cup of water, continuous stirring to prevent curdling, and bring it to a gentle simmer.
7
Add the reserved bottle gourd liquid, jaggery, and salt, allowing the gravy to thicken slightly.
8
Gently drop the sliced muthia discs into the simmering yogurt gravy and cook for 5 minutes so they absorb the flavors.
9
Garnish with freshly chopped coriander leaves and serve hot alongside freshly made warm phulkas.
Ingredients
2 cups grated bottle gourd (dudhi)
1 cup whole wheat flour
1/2 cup gram flour (besan)
1 tsp ginger-green chili paste
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp ajwain (carom seeds)
2 tbsp vegetable oil
1 cup whisked sour yogurt
1 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
8-10 fresh curry leaves
1 tbsp jaggery powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.