Dudhi Muthiya

Ingredients

• 3 cups grated dudhi (opo squash, remove any seeds)
• 2 1/4 cups dal chokha no lot (handvo flour)
• 1-2 green chilies
• 1 inch piece of ginger
• 2 cloves garlic
• 1/2 tsp turmeric powder
• 1 Tbsp lemon juice
• 1 Tbsp jaggery
• 1/4 tsp hing (asafoetida)
• 1 1/2 tsp salt (or to taste)
• 1/4 tsp baking soda
• 1 Tbsp oil
• 1/4 cup cilantro
• Vaghar (Tadka)
• 2 Tbsp oil
• 1/4 cup water
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 2 tsp sesame seeds
• 10-12 curry leaves

Instructions

1. Make a paste by crushing in a mortar and pestle or grating ginger, garlic, and chili.
2. In a large bowl, combine dudhi, ginger, chili, salt, turmeric, jaggery, lemon juice, hing (asafoetida), and oil. Mix well. Let sit for 5 minutes. The dudhi will release water as it rests.
3. Add the handvo flour. Mix well.
4. Grease a steamer tray. Divide the dough into 4 parts. Form logs with a 1 1/2 inch diameter with each part and set each log down the steamer tray.
5. Steam the muthiya for 20-25 minutes. The muthiya are cooked when a knife can be inserted and comes out clean.
6. Allow the muthiya to cool for 10 minutes. Then cut into 1/2 inch slices.
8. Make a vaghar by heating oil in a small pan. Add mustard seeds, sesame seeds, fenugreek, curry leaves, and garlic.
9. Add the muthiya to the vaghar. Cook until golden, flipping halfway to cook both sides.

Nutrition

• Calories: 204
• Carbohydrates: 25
• Protein: 8
• Fat: 8
• Saturated Fat: 1
• Polyunsaturated Fat: 3
• Monounsaturated Fat: 4
• Trans Fat: 0.02
• Sodium: 514
• Potassium: 385
• Fiber: 4
• Sugar: 6
• Vitamin A: 98
• Vitamin C: 27
• Calcium: 52
• Iron: 2