|Bottle gourd||4 Cup (64 tbs), grated|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Bajra flour||3⁄4 Cup (12 tbs)|
|Bengal gram flour||1 Cup (16 tbs)|
|Roasted cumin powder||1 1⁄2 Tablespoon|
|Green chilies||10 , crushed|
|Ginger piece||2 Inch, crushed|
|Oil||60 Gram (6 Tablespoon)|
|Gingelly seeds||1⁄2 Teaspoon|
|Grated coconut||1 Tablespoon (For Garnish)|
|Chopped coriander leaves||1 Tablespoon (For Garnish)|
1. Squeeze out moisture from grated gourd. Add the flour and the remaining ingredients. Mix well and knead lightly.
2. Form into croquette shape. Steam for half an hour. Cool. Cut into 1.75 cm. (3/4") pieces.
3. Heat oil. Add gingelly seeds and asafoetida. As seeds brown, add 'Muthia' and fry till pieces brown lightly on the outside.
4. Garnish with grated coconut and chopped coriander leaves.