Savory Karela Muthia: Steamed Bitter Gourd Dumplings Recipe
Karela Muthia Recipe – Bitter Gourd Steamed Dumplings
Delve into the vibrant world of Gujarati cuisine with this delightful Karela Muthia recipe, where the unique flavor of bitter gourd (karela) transforms into a delectable snack that’s not only nutritious but also bursting with flavor. These steamed dumplings are a perfect accompaniment to your evening tea or coffee, and they’re sure to impress your family and friends with their enticing aroma and taste. Let’s embark on this culinary journey!
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 3, peeled and grated |
| Gram flour (besan) | 4 tablespoons |
| Rice flour | 2 tablespoons |
| Jowar flour (Sorghum) | 2 tablespoons |
| Ginger | ½ teaspoon, grated |
| Garlic | ½ teaspoon, chopped |
| Green chili paste | ½ teaspoon |
| Cooking soda | 2 pinches |
| Turmeric powder (Haldi) | ½ teaspoon |
| Cumin powder (Jeera) | ½ teaspoon |
| Garam masala powder | ½ teaspoon |
| Salt | As required |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Sesame seeds (Til seeds) | 1 teaspoon |
| Dry red chilies | 2 |
| Sunflower oil | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 5 grams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 3 grams |
| Total Fat | 4 grams |
| Saturated Fat | 0.5 grams |
| Sodium | 200 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 30 minutes |
| Total Time | 35 minutes |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Cuisine | Course |
|---|---|
| Gujarati | Snack |
Diet
| Diet |
|---|
| Vegetarian |
Instructions
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Prepare the Karela: Start by thoroughly washing the karelas under running water. Once clean, peel and grate them into a mixing bowl. To eliminate excess moisture, squeeze the grated karela by hand, allowing the bitter juice to drain away while retaining the grated vegetable.
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Combine the Ingredients: In the same mixing bowl, add gram flour (besan), jowar flour, rice flour, grated ginger, chopped garlic, green chili paste, cooking soda, turmeric powder, cumin powder, garam masala, and salt. Use a hand whisk to mix all the ingredients together until well combined.
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Knead the Dough: Gradually add a small amount of water to the mixture while kneading it into a firm dough. The dough should hold together without being overly sticky. Adjust the water as necessary to achieve the right consistency.
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Shape the Muthia: Grease your palms with a little oil to prevent sticking. Divide the dough into four equal portions. Roll each portion between your palms to form thick logs, each about 6 inches long. Place the shaped logs on a plate.
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Steam the Muthia: Prepare a steamer (you can use an idli or dhokla steamer) and bring water to a boil. Once boiling, place the logs on the steamer plate and steam for approximately 15 to 20 minutes, or until a toothpick inserted into the logs comes out clean.
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Cool and Cut: After steaming, remove the logs from the steamer and allow them to cool slightly. Once cool enough to handle, cut each log into 1-inch pieces and set aside.
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Tempering: In a tadka pan, heat a splash of sunflower oil over medium heat. Add cumin seeds, mustard seeds, dry red chilies, and a pinch of asafoetida (if desired). Sauté until the seeds start to splutter and release their aroma.
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Fry the Muthia: Carefully add the cut muthia pieces to the pan with the tempering. Shallow fry them for about 5 to 6 minutes, turning occasionally until they are golden brown and crispy on the outside.
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Serve: Your Karela Muthia is now ready to be served! Plate them up and enjoy these delicious steamed dumplings with a side of green chutney for a refreshing contrast. Pair them with a cup of Punjabi style espresso coffee for a delightful evening snack.
Cooking Tips
- Selecting Karela: Choose fresh and firm karelas for the best flavor. If they are too bitter for your taste, you can sprinkle some salt on the grated karela, let it sit for a few minutes, and rinse before using.
- Additions: Feel free to enhance the recipe by adding chopped coriander or other spices to suit your palate.
- Storage: Leftover muthias can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan to retain their crispiness.
This Karela Muthia recipe captures the essence of Gujarati cuisine, blending health benefits with delightful taste and texture, making it a perfect addition to your culinary repertoire. Enjoy the deliciousness!
