For muthia, I’ve been experimenting vegetables one by one. After my successful story with Zucchini Muthia, this time I tried with carrots. Actually, I bought some zucchini for my muthia plan because, at that time, my level of marginal utility for muthia was high! :) I prepared everything on counter for muthia preparation and opened fridge for zucchini. gosh! my zucchini had gone! They were no more in zucchini shape but like a messy mashed potato. Yuck! And I forced myself to throw them away in bin. Oh God! Now how can I make my muthia? Despite my zucchini left me, I became more determined to make this, anyhow. There were 2 medium carrots were left and looking sadly at me and wondering if I’m gonna to use them instead. OK! I’ll try carrots today.
Needless to say, that was yummiest version of muthia. This is third time I tried. So, I thought I would share with my readers too. If you can’t find bottle guard/doodhi or zucchini, don’t worry! the carrots are there for you!! :)
I followed the same recipe what I prepared for zuccini muthia. Please follow the recipe here. You just need to replace grated carrots instead. In addition, I added some leftover Alu subji/Potato curry. Feel free to use any leftover subji if you have any.
Note: I strongly recommend you to let your steamed muthia cool down completely. At least for 5-6 hours. Your muthia will be nice that way even if you’ve used just a tsp oil in tadka.
A warm Carrot Muthia with tea!
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