Ingredients For the dough
1 cup spinach, shredded ■ 1 cup bottle gourd, ■ grated 1/2 cup ■ sprouted moong, boiled ■ 1/4tsp turmeric powder 1/4tsp asafoetida ■ 3tbsp gram flour 2tbsp ■ ■ oil 2tsp green chilli paste ■
1/2tsp sugar Salt to ■ ■ taste Oil for greasing ■
3tbsp oil 2tsp mustard ■ ■ seeds 1/2tsp asafoetida ■ 1/2tsp turmeric powder ■ 1tsp chilli powder 2tbsp ■ ■ curd Salt to taste ■
Add all the ingredients for the dough in a deep bowl and knead well. Add water if required. Apply a little oil on your hands and divide the mixture into four equal portions.
Shape each portion into a cylindrical roll. Steam the rolls in a steamer for 20 to 25 minutes. Remove and keep aside to cool. Then, heat oil in a deep pan and add mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, salt and curd. Mix well and pour the tadka over the muthia.