This recipe has also been passed to me by my friend's mother. Studying for CA final exams, I often got very cranky. I have mentioned this before too that I don't like to eat same kind of food repeatedly. Mom would get very annoyed and tired of this habit of mine. One day she rang aunty to make something "different" for me. She immediately sent this lip smacking dish. Not only is this dish packed with Indian flavours but it's healthy too. Steamed dumplings are cooled and then stir-fried in a wok with spices like cumin, curry leaves, garlic and green chili. You can obviously control the heat factor. If you ask me, I look to have water run down my nose at times!
I don't like gourd. To be honest with you, I hardly eat it. But I quite enjoy it when it is disguised as kofta kadhi, lauki parantha and this Lauki muthiya. This healthy dish comes together easily and makes for a great starter/ snack/ braekfast. You can even think of it to be Indian style manchurian which is steamed and not fried. Spiced with garlic and green chilli, this dish tastes wonderful with good prominence of fennel seeds and curry leaves in it.
Spicy Indian dumplings which are easy to make and healthy. Serve it for breakfast, evening snack and even as an appetizer for guests.
For the dough
2 cups grated lauki (bottle gourd)
1/2 cup wheat flour
1/2 cup oats
1/2 cup poha (flattened rice)
salt to taste
1 Tbsp red chili powder
1 Tbsp fennel seeds
1 Tsp carom seeds
1/2 Tsp garam masala powder
2 Tbsp Oil
1 Tsp cumin seeds
5-6 cloves garlic (chopped)
10-15 curry leaves
1 chopped green chili
Juice of 1/2 lemon
2 Tbsp white sesame seeds
Combine gourd, wheat flour, flattened rice, oats, salt, red chili powder, fennel seeds, garam masala and carom seeds in a bowl and mix well using hands. Add more wheat flour, poha, oats if required. (Do not add water)
Divide dough into small cylindrical shapes and steam in a steamer for 10-15 minutes on medium heat. To check if dumplings are cooked, insert a knife.
Take off steamer and let them cool down for a bit.
Cut each steamed dumpling into two parts.
Take a wok/frying pan and add oil. Once oil is hot, add cumin seeds, curry leaves, chopped garlic and green chili. Cook garlic for 2-3 minutes.
Now add steamed dumplings and give a good stir. Squeeze half a lemon for the tang.
Taste and add more red chili and salt if required.
Take off heat.
Garnish with sesame seeds, coriander and serve with fresh coriander chutney.
Since gourd releases its natural water on adding salt, there is no need to add water at all for making dumplings.
Idli steamer can be used to steam the dumplings. Oil the plates and put one shaped dumpling in each depression of the plate.
If you can't find poha (flattened rice), add more oats or wheat flour instead.
Other vegetables like grated cabbage and carrot can also be added.
Don't forget to cool down dumplings before adding to the wok/frying pan.
Hope you enjoy the dish!