Are you looking for a healthy, everyday vegetable dish that is quick to prepare? This Dodkyachi Bhaji recipe (Dry Ridge Gourd Sabzi) is exactly what you need! Ridge gourd, known as dodka in Marathi, is a highly nutritious vegetable, but it is often disliked by many. However, with this simple Maharashtrian-style preparation, even picky eaters will finish their plates!
This easy Dodkyachi Bhaji recipe uses basic pantry ingredients like onions, tomatoes, and roasted peanut powder to create a flavorful, comforting dry curry. It requires absolutely no extra water to cook, as the vegetable steams perfectly in its own natural juices. Whether you are a beginner in the kitchen or a busy professional looking for a quick lunchbox recipe, this step-by-step guide will help you make the best ridge gourd sabzi effortlessly. Let’s get cooking!
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Ingredients:
- 300g Ridge Gourd (Dodka), finely chopped
- ½ ladle of Oil
- ½ tsp Mustard seeds (Rai)
- ½ tsp Cumin seeds (Jeera)
- A pinch of Asafoetida (Hing)
- A few Curry leaves (Kadi patta)
- 2 medium Onions, finely chopped
- 1 medium Tomato, finely chopped
- 1 tbsp freshly crushed paste (6 Garlic cloves, ½ inch Ginger, 1 mild Green Chili)
- 1 tsp Kolhapuri Masala (or your everyday red chilli spice mix)
- A pinch of Turmeric powder (Haldi)
- 3 tbsp Roasted Peanut powder (coarsely crushed)
- Salt to taste
- Fresh Coriander leaves, finely chopped
Also Read – Sabudana Khichdi Recipe: Spicy & Sweet (2 Ways) | Fasting
Step-by-Step Instructions:
- Prepare the Tempering: Heat oil in a pan or kadhai on medium heat. Once hot, add the mustard seeds, cumin seeds, asafoetida (hing), and curry leaves. Let them splutter.
- Sauté the Aromatics: Add the finely chopped onions. Sauté until they soften and turn translucent. Add a little fresh coriander at this stage for extra flavour.
- Add the Flavour Paste: Stir in the freshly crushed ginger-garlic-green chilli paste. Sauté for a minute until the raw garlic smell goes away.
- Cook the Tomatoes: Add the chopped tomatoes along with salt to taste. Cook for a minute until the tomatoes turn soft and mushy.
- Mix in the Spices: Lower the gas flame so the spices don’t burn. Add turmeric powder and the Kolhapuri masala. Mix well.
- Add the Ridge Gourd: Add the finely chopped ridge gourd (dodka) to the pan. Mix everything thoroughly so the masala coats the vegetable evenly.
- Add Peanut Powder: Stir in the coarsely crushed roasted peanut powder. Add a handful of freshly chopped coriander leaves and mix.
- Cook on Low Heat: Cover the pan with a lid and let the Dodkyachi Bhaji cook on a low flame for about 10 minutes. Stir occasionally so it doesn’t stick to the bottom. Do not add water, as the ridge gourd will release its own juices to cook in.
- Final Simmer: After 10 minutes, check if the vegetable is tender. If it is still slightly raw, cover and cook for another 5 to 7 minutes until perfectly cooked and dry.
- Serve: Your delicious and healthy dry ridge gourd sabzi is ready to serve!
Cooking Tips:
- Choose Tender Ridge Gourd: Always pick young, tender ridge gourds from the market. They cook faster, taste naturally sweeter, and you don’t even need to peel the hard ridges off! If using a mature ridge gourd, lightly peel the hard, fibrous skin before chopping, so it doesn’t ruin the texture.
- Avoid Adding Water: Ridge gourd has a very high water content. Cooking it on low heat with a lid allows it to steam in its own juices, bringing out the best flavour.
- Coarse Peanut Powder: Use coarsely crushed roasted peanuts instead of a fine powder to give your sabzi a delightful, nutty crunch in every bite.
- Control the Heat: Always lower the flame before adding dry spice powders to prevent them from burning and turning bitter.
Also Read – How to Soak Sabudana for Perfect Non-Sticky Khichdi
Variations:
- Vegan Version: You’re in luck! The classic recipe listed above is naturally 100% vegan.
- No-Peanut Version (Moong Dal Add-in): If you are allergic to peanuts or just want a change, skip the peanut powder. Instead, soak some yellow Moong Dal for 30 minutes and add it to the pan at the same time as the ridge gourd. It makes the dish protein-rich and incredibly tasty.
- Spicy Version: Increase the amount of Kolhapuri masala or add an extra crushed spicy green chilli to turn up the heat.
- Kids-Friendly Version: Skip the green chilli entirely and use a mild Kashmiri red chilli powder instead of the spicy Kolhapuri masala. The natural sweetness of the onions and peanuts will make it very appealing to kids!
Serving Suggestions:
This dry Dodkyachi Bhaji pairs wonderfully with hot Maharashtrian Jowar (Sorghum) or Bajra (Pearl Millet) Bhakri. It also tastes fantastic with soft chapatis, phulkas, or as a side dish alongside a comforting bowl of Dal-Rice (Varan Bhaat). Because it is a dry curry, it is highly recommended for school or office tiffin boxes!
FAQs:
Q1: Do I need to peel the ridge gourd before chopping?
Ans: If the ridge gourd (dodka) is very young and tender, you do not need to peel it. However, if it has thick, mature, and fibrous ridges, it is best to lightly peel the tough parts off before chopping so the texture of the Dodkyachi Bhaji remains pleasant and easy to chew.
Q2: Can I make this Dodkyachi Bhaji without peanuts?
Ans: Yes! As a great alternative to peanuts, you can add soaked yellow Moong Dal. Simply soak the dal for 30 minutes before cooking and add it to the pan along with the ridge gourd.
Q3: Why shouldn’t I add water to this ridge gourd sabzi?
Ans: Ridge gourd has a naturally high water content. When you add salt and cover the pan, the vegetable releases its juices and cooks perfectly in its own steam. Adding extra water will make the dish mushy and dilute the flavours.
Q4: What is Kolhapuri Masala? Can I use something else?
Ans: Kolhapuri Masala is a traditional, robust, and slightly spicy Maharashtrian spice blend. If you don’t have it in your pantry, you can easily substitute it with everyday red chilli powder mixed with a little bit of Garam Masala or Goda Masala.
Quick & Easy Dodkyachi Bhaji Recipe | Ridge Gourd Sabzi
Ingredients
- 300 g Ridge Gourd Dodka, finely chopped
- ½ ladle of Oil
- ½ tsp Mustard seeds Rai
- ½ tsp Cumin seeds Jeera
- A pinch of Asafoetida Hing
- A few Curry leaves Kadi patta
- 2 medium Onions finely chopped
- 1 medium Tomato finely chopped
- 1 tbsp freshly crushed paste 6 Garlic cloves, ½ inch Ginger, 1 mild Green Chili
- 1 tsp Kolhapuri Masala or your everyday red chilli spice mix
- A pinch of Turmeric powder Haldi
- 3 tbsp Roasted Peanut powder coarsely crushed
- Salt to taste
- Fresh Coriander leaves finely chopped
Instructions
- Prepare the Tempering: Heat oil in a pan or kadhai on medium heat. Once hot, add the mustard seeds, cumin seeds, asafoetida (hing), and curry leaves. Let them splutter.
- Sauté the Aromatics: Add the finely chopped onions. Sauté until they soften and turn translucent. Add a little fresh coriander at this stage for extra flavour.
- Add the Flavour Paste: Stir in the freshly crushed ginger-garlic-green chilli paste. Sauté for a minute until the raw garlic smell goes away.
- Cook the Tomatoes: Add the chopped tomatoes along with salt to taste. Cook for a minute until the tomatoes turn soft and mushy.
- Mix in the Spices: Lower the gas flame so the spices don’t burn. Add turmeric powder and the Kolhapuri masala. Mix well.
- Add the Ridge Gourd: Add the finely chopped ridge gourd (dodka) to the pan. Mix everything thoroughly so the masala coats the vegetable evenly.
- Add Peanut Powder: Stir in the coarsely crushed roasted peanut powder. Add a handful of freshly chopped coriander leaves and mix.
- Cook on Low Heat: Cover the pan with a lid and let the Dodkyachi Bhaji cook on a low flame for about 10 minutes. Stir occasionally so it doesn’t stick to the bottom. Do not add water, as the ridge gourd will release its own juices to cook in.
- Final Simmer: After 10 minutes, check if the vegetable is tender. If it is still slightly raw, cover and cook for another 5 to 7 minutes until perfectly cooked and dry.
- Serve: Your delicious and healthy dry ridge gourd sabzi is ready to serve!
