Muthiya Bruschetta
Ingredients

Talod Muthiya Mix

  • Packet (approx. 200 g) 
  • Bottle gourd (grated) – 1 cup 
  • Carrot (grated) – ½ cup 
  • Spinach (finely chopped) – ½ cup 
  • Cauliflower (grated) – ½ cup 
  • Oil – 2 tbsp

For Raw Mango Pineapple Topping: 

  • Raw mango (finely chopped) – ½ cup 
  • Pineapple (finely chopped) – ½ cup 
  • Onion (finely chopped) – ¼ cup 
  • Green chilli (finely chopped) – 1 tsp 
  • Black salt – ½ tsp 
  • Roasted cumin powder – ½ tsp 
  • Red chilli powder – ½ tsp 
  • Sugar – 1 tsp 
  • Fresh mint leaves (chopped) – 1 tbsp

For Assembly:

  • Oil – 1 tbsp (for pan frying)
  • Feta cheese – ¼ cup (crumbled)
  • Pomegranate pearls – 2 tbsp

Method

  1. In a mixing bowl, add Talod Muthiya Mix, grated bottle gourd, carrot, spinach, cauliflower and 2 tbsp oil. Mix everything well and knead into a soft dough using the moisture from vegetables. Add a little water only if required.
  2. Shape the dough into cylindrical rolls with soft hands.
  3. Grease a steamer plate lightly with oil and place the rolls on it. Steam for 15 minutes on medium to slightly high flame.
  4. Check after 15 minutes and remove the steamed rolls. Let them cool slightly, then cut into thick slices. Apply a little water on the knife to prevent sticking.
  5. To prepare the topping, mix raw mango, pineapple, onion, green chilli, black salt, roasted cumin powder, red chilli powder and sugar in a bowl. Add chopped mint leaves and mix well. Keep aside.
  6. Heat 1 tbsp oil in a pan and lightly pan-fry the muthiya slices from both sides until crisp outside and soft inside.
  7. For assembly, place the pan-fried muthiya slices on a platter. Spoon a small amount of prepared topping over each slice.
  8. Add crumbled feta cheese on top and garnish with pomegranate pearls.
  9. Serve immediately as Muthiya Bruschetta.