Prep the Ridge Gourd: Wash the ridge gourd (dodka) thoroughly. Grate it using a medium-sized grater. It is very important that you do not squeeze out the natural water from the grated ridge gourd.

Make the Chilli-Garlic Paste: Crush the spicy green chillies and garlic cloves together in a mortar and pestle to make a fresh paste.

Temper the Spices: Heat oil in a thick, heavy-bottomed pan. Add the mustard seeds and let them splutter. Follow with cumin seeds, curry leaves, and asafoetida (hing).

Sauté the Aromatics: Add your freshly crushed green chilli and garlic paste. Sauté lightly, then add the chopped onion. Cook until the onion is nicely roasted and golden.

Add the Veggies: Stir in the turmeric powder. Add the grated ridge gourd to the pan. Sauté on a medium flame for about 2 minutes until the natural moisture of the gourd slightly reduces. Add salt to taste.

Incorporate the Besan: Lower the flame to the absolute minimum. Gradually add the gram flour (besan) to the pan. Mix continuously to ensure there are no lumps.

Add Peanut Powder: Toss in the coarsely crushed roasted peanuts and mix thoroughly.

Steam the Pithle: Sprinkle a very small splash of water over the mixture to help the besan cook without burning. Cover the pan with a lid and let it steam on a strict low flame for 5 to 7 minutes.

Garnish and Serve: Remove the lid, give it a gentle stir, and garnish with freshly chopped coriander. If you like a little tang, squeeze some lemon juice on top. Serve hot!