A simple Maharashtrian stir-fry with tender ridge gourd, crunchy peanuts, and aromatic goda masala. This comforting, everyday dish is quick to make and pairs perfectly with hot chapatis or dal rice.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
191cal
4gprotein
16gcarbs
14g
Ingredients
500 g Ridge Gourd (About 2 medium, also known as Dodka or Turai)
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
8 leaves Curry Leaves
1 medium Onion (finely chopped)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
Light and fiber-rich Dodkyachi Bhaji with soft Poli - a perfectly spiced, gut-friendly delight!
This maharashtrian dish is perfect for lunch. With 932.24 calories and 21.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Key Maharashtrian spice blend)
1 tsp Salt (Adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
0.5 tsp Jaggery (grated, optional for a hint of sweetness)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the ridge gourd: Wash the gourd well. Use a peeler to lightly scrape off only the sharp, hard ridges, leaving the tender green skin in between. Chop it into small, 1/2-inch cubes. It's a good practice to taste a tiny piece to ensure it's not bitter.
2
Start the tempering: Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Then add cumin seeds, asafoetida, and curry leaves. Sauté for another 20 seconds until fragrant.
3
Sauté aromatics: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
4
Add spice powders: Lower the heat and add the turmeric powder, red chili powder, and goda masala. Stir continuously for about 30 seconds to prevent burning and to release their aromas.
5
Cook the ridge gourd: Immediately add the chopped ridge gourd and salt. Mix everything thoroughly to coat the vegetable with the spices.
6
Simmer until tender: Cover the pan with a lid and cook on low to medium heat for 10-12 minutes. The ridge gourd has high water content and will cook in its own juices. Stir occasionally to prevent sticking. Cook until the pieces are soft and tender.
7
Add finishing touches: Once the gourd is cooked, stir in the coarsely crushed roasted peanuts and the optional jaggery. Mix well and cook for another 2 minutes, allowing the flavors to meld.
8
Garnish and serve: Turn off the heat, garnish with freshly chopped coriander leaves. Serve hot with phulkas, chapatis, or as a side dish with dal and rice.
6
Serving size: 1 serving
741cal
17gprotein
121gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
