Dodka Bhaji
Ridge gourd cooked with chana dal and traditional spices.
About this dish
Dodka (Ridge Gourd) Bhaji is a classic Marathi preparation that transforms a humble gourd into a flavorful meal. In Mumbai households, it is often paired with Chana Dal to add texture and protein. The dish is known for its mild, sweet undertones and the use of 'Kuta' (crushed roasted peanuts), which provides a nutty finish common in the coastal and inland regions of Maharashtra.
Ingredients
The Main Ingredients
- 500g Ridge Gourd (Dodka), peeled and chopped into cubes
- 1/4 cup Chana Dal (Bengal gram), soaked for 30 mins
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida
Aromatics and Spices
- 1 medium Onion, finely chopped
- 1/2 tsp Turmeric powder
- 1.5 tsp Malvani Masala or Red chili powder
- 1 tsp Ginger-garlic paste
- Salt to taste
- 1/2 cup Water
The Finishers
- 2 tbsp Roasted peanut powder (coarse)
- 1 tbsp Fresh coriander, chopped
- 1 tsp Jaggery (optional)
Method
- 1
Peeling the Dodka
Use a peeler to remove the sharp ridges of the gourd. You don't need to remove all the skin, just the tough ridges. Cut the gourd into 1-inch cubes. If the seeds are very large and hard, discard them; otherwise, keep them for texture.
- 2
Soaking the Dal
Soak the Chana Dal in hot water for at least 30 minutes. This is critical because the dal takes longer to cook than the gourd. Draining the water before adding to the pot.
- 3
Tempering
Heat oil in a pressure cooker or a deep pan. Add mustard seeds. Once they pop, add cumin and hing. The hing should expand and become fragrant within seconds.
- 4
Sautéing onions
Add the onions and sauté until they turn light brown. Add the ginger-garlic paste and sauté for another minute until the raw scent is replaced by a savory aroma.
- 5
Spice integration
Add turmeric and Malvani masala (or red chili powder). Stir quickly on low heat. Malvani masala adds a coastal Mumbai depth that standard chili powder lacks.
- 6
Combining Dal and Gourd
Add the soaked Chana Dal and the chopped Dodka. Stir well for 2-3 minutes so the vegetables are coated in the oil and spices.
- 7
Cooking process
Add salt, jaggery, and 1/2 cup of water. If using a pressure cooker, cook for 2 whistles on medium heat. If using a pan, cover and cook for 15-18 minutes until the dal is soft but not mashed.
- 8
Adding the Kuta
Once cooked, open the lid and stir in the coarse peanut powder. The powder will thicken any remaining liquid into a delicious, nutty coating for the gourd.
- 9
Final garnish
Garnish with fresh coriander. Give it a final stir and let it rest for 2 minutes before serving so the peanuts can absorb the flavors.
Notes & variations
- Don't throw away the ridge gourd peels! They can be used to make a spicy 'Salla' or chutney.
- If you don't have Malvani masala, use a mix of Garam Masala and extra red chili powder.
- The peanut powder should be coarse (danedar) for the best mouthfeel.
- This dish can be made dry or with a little gravy; adjust water according to your preference.
Serve with
Perfect with hot Phulkas or as a side with Varan Bhaat (Dal and Rice).
Cook's note
Taste a small piece of the ridge gourd before cooking; occasionally they can be bitter, which will ruin the whole dish.