Tuesday, 27 January 2015

DOODHI CHYA SHENGOLYA / SAUTEED BOTTLE GOURD ROLLS




DOODHI CHYA SHENGOLYA / SAUTEED BOTTLE GOURD ROLLS

INGREDIENTS

Doodhi / bottle gourd grated
1 cup
Besan / chick pea flour
½ cup
Rice flour
½ cup
Rawa / semolina
¼ cup
Garam masala pdr                          
½ tsp
Red chilli pdr
1 tsp
Haldi / turmeric pdr
¼ tsp
Salt
T.T.
Oil
3 tbsp + 3 tbsp
Fresh coconut scraped
2 – 3 tbsp
Coriander leaves chopped
3 – 4 sprigs
Jeera / cumin seeds
½ tsp
Til seeds / sesame seeds
1 tbsp
Kadhipatta / curry leaves
1 sprig
Green chillies roughly each cut in  3 – 4 pieces
2 nos

METHOD:


1.       Mix together the doodhi, rawa, rice flour, besan, garam masala pdr, chilli pdr, haldi and salt.


2.       Add into it half of the coriander leaves and 2 – 3 tbsp of oil. When you press the mix in your hands it should form shape.



3.       Sprinkle water little at a time and form a smooth dough.


4.       Divide the dough into 2 – 3 portions. Shape them like a roll or a thick sausage.

5.       Apply a little oil on your hands to do so if it gets a little sticky.



6.       Put these rolls in a steamer and steam them for 10 – 15 min.


7.       Remove and cool. Slice through and cut them into ½ inch slices. Be careful while doing this, they are delicate and can break easily. Even if they do, don't worry, add the crumb to the pan.


8.       Heat 2 – 3 tbsp oil, add in the cumin seeds and til seeds along with the curry leaves and chillies.


9.       When they lightly sizzle add in the sliced rolls.


10.   Sauté the slices till they turn a light brown outside and crisps up a little.


11.   Sprinkle in a little coriander leaves and little coconut. Reserve a little of both for garnish.

12.   Sauté around for half a min.


13.   Serve immediately garnished with scraped coconut and coriander leaves.






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