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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.
For 4 servings
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.
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.
Sauté aromatics: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
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.
Cook the ridge gourd: Immediately add the chopped ridge gourd and salt. Mix everything thoroughly to coat the vegetable with the spices.
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.
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.
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.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 190.95 calories per serving with 4.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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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.
Soak 2 tablespoons of chana dal for an hour, drain, and add it along with the onions for extra texture and protein.
Add 2-3 tablespoons of freshly grated coconut along with the peanuts at the end for a coastal Maharashtrian flavor.
Slit 1-2 green chilies and add them along with the onions for an extra kick of heat.
Add one small potato, finely diced, along with the ridge gourd. You may need to cook it for a few extra minutes.
Ridge gourd is an excellent source of dietary fiber, which helps prevent constipation, promotes regular bowel movements, and supports a healthy gut microbiome.
With its high water content (over 90%), ridge gourd helps in maintaining the body's fluid balance, keeping you hydrated and refreshed.
This dish is low in calories and fat while being high in fiber, making it a satisfying and nutritious choice that can help you feel full without consuming excess calories.
Dodkyachi Bhaji provides essential vitamins and minerals from the gourd, onions, and spices, along with healthy fats and protein from peanuts.
Yes, it is a very healthy dish. Ridge gourd is low in calories and high in dietary fiber and water content, which aids digestion and hydration. The dish uses minimal oil and is packed with nutrients from vegetables and spices.
One serving (approximately 1 cup or 165g) of Dodkyachi Bhaji contains around 130-150 calories, making it a light and nutritious option for a meal.
While Goda Masala provides the authentic Maharashtrian taste, you can substitute it with a mix of garam masala and a tiny pinch of cinnamon and clove powder. However, the flavor will be different from the traditional recipe.
Occasionally, ridge gourds can be naturally bitter. It's not due to the cooking process. To avoid this, it's always a good idea to taste a tiny piece of the raw gourd before you start cooking.
Store any leftover bhaji in an airtight container in the refrigerator. It stays fresh for up to 2-3 days. Reheat in a pan or microwave before serving.
Yes, to make a gravy version, you can add about half a cup of water or thin coconut milk after sautéing the spices and let it simmer with the ridge gourd. You can also add a paste of peanuts and water to thicken the gravy.
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