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!