- 1) 250 grams bottle gourd, grated.
- 2) 250 grams carrots, grated separately.
- 3) 2/3 green chilies,( or as per taste,) chopped,
- 4) a pinch of qasoori methi (optional),
- 5) ½ inch piece of ginger, grated,
- 6) ¼ cup green peas or sweet corn (optional),
- 7) ½ teaspoon cumin seeds,
- 8) ½ teaspoon asafoetida,
- 9) Salt to taste,
- 10) ½ cup fine semolina,
- 11) 1 cup gram flour, slightly roasted (besan), may require less or more.
- 12) juice of one lime
- 13) oil (optional)
- 1) In a non-stick pan, heat a little oil (if using) and add cumin seeds and asafoetida. If you want to avoid oil totally, just roast these two.
- 2) Then add the chopped chilies and then add carrots. Stir and cover for two minutes.
- 3) Then add grated bottle gourd (with its juice ), qasoori methi (if using), grated ginger, green peas or corn (if using) and salt. Cover and cook for 2 to 3 minutes.
- 4) Add semolina and stir well then add lime juice and gram flour. Mix very well and cover.
- 5) Cook for 2 minutes more. By this time, most of the water would have been dried. If the mixture is still watery add little more gram flour.
- 6) Keep on stirring till the mixture forms a ball and starts leaving the sides of pan.
- 7) Pour it in a clean glass dish (greasing is optional) and level.
- 8) Let it cool completely and then cut into desired shapes.
- 9) These can be eaten as they are. You may shallow fry them with little oil or even pour a tadaka of hot oil with sesame seeds and coriander seeds. Sprinkle some chopped coriander leaves and enjoy with ketchup or chautney.
They can be made in advance. You need to cool the mixture completely before cutting the shapes. You may freeze the dish for few hours, that makes cutting the shapes easier. These shapes can be added to your favourite curry or pulao too.