I have never been overly fond of lauki (doodhi, ghia, bottle gourd, sorakkai). It is a fairly bland vegetable and often acquires the taste of the spices that are added. Until Hari made me lauki kofta. I just loved it. We then experimented with a Gujarati muthia – another resounding success. In the traditional recipe, a teaspoon of sugar is added. But it is equally tasty without sugar.

Ingredients
2 cups grated bottle gourd
1/4 cup grated onions (optional)
1/2 cup whole wheat flour
1/2 cup chickpea flour (besan, kadalai mavu)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi, manjal podi)
1/2 tsp cumin seeds (jeera, jeeragam)
1/2 tsp fennel seeds (saunf, perunjeeragam)
1 tsp lemon juice
2 tsp raisin paste (I avoided this)
2 tbsp chopped coriander leaves (dhania pata, kothamalli elai)
2 pinches baking soda
1/2 tsp asafoetida (hing, perunkayam)
Salt to taste
1/2 tsp mustard seeds (sarson, kadugu)
1 tsp sesame seeds (til, ellu)
To Garnish
2 tbsp chopped coriander leaves
Method
Squeeze the excess liquid from the bottle gourd and onions
Set aside to use when kneading the dough
Combine bottle gourd, onions, whole wheat flour, chickpea flour, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, raisin paste, baking soda, asafoetida, coriander leaves and salt in a bowl
Using the liquid squeezed from the bottle gourd and onions, a  little at a time, knead this into a soft dough
Divide the mixture into 4 equal portions
Shape each portion into a cylindrical roll, 6″ in length and 1″ in diameter
Transfer the rolls to a steamer
Steam for 20-25 minutes
Transfer to an air fryer and ‘fry’ for about 15 minutes or till golden brown
Remove and let it cool slightly
Cut into 1/2″ pieces
Set aside
Heat a small wok and add mustard seeds
When they begin to splutter, add the sesame seeds and roast for a few seconds
Add this to the muthia pieces
Garnish with coriander leaves
Serve hot
Enjoy!