The Ridge Gourd Bhaji That Is Sweet, Tangy and Spicy All At Once and Impossible To Stop Eating!

A simple, everyday Maharashtrian sabzi that hits all the right notes - sweet, tangy, and spicy. This dodkyachi bhaji is light, flavourful, and perfect with chapati or bhakri. Ingredients For the Masala Peanuts – 1 cup Garlic – 7 TO 8 cloves Oil – 1 tsp Cumin seeds – 1 tsp Sesame seeds – 1 tbsp Dry grated coconut – 1 cup Spices & Flavouring Turmeric powder – 1 tsp Red chilli powder – 1 tsp Kala masala – 1 tbsp (or garam masala – 3–4 tsp) Jaggery – 1 tbsp Tamarind – small piece Fresh coriander – 1 cup, chopped For the Sabzi Ridge gourd – 1 kg (peeled lightly and cut into medium pieces) Oil – 3 tbsp Mustard seeds – 1 tsp Hing – a pinch Water – 1 cup Salt to taste Method Step 1: Roast the Ingredients Dry roast peanuts till they start to pop. Remove and keep aside. In the same kadhai, heat a little oil and sauté garlic for a few seconds. Add cumin seeds, sesame seeds, and dry coconut. Roast till the coconut turns lightly golden. Switch off the flame and transfer everything along with the peanuts. Step 2: Grind the Masala Add turmeric, chilli powder, kala masala, jaggery, tamarind, and coriander. Grind into a coarse paste using very little or no water. Step 3: Prepare the Sabzi Add the masala to the chopped ridge gourd along with a little salt. Mix well. Step 4: Cook Heat oil in a kadhai. Add hing and mustard seeds. Once they splutter, add the ridge gourd mixture. Toss on medium flame for 1–2 minutes. Add water, mix well, cover and cook till the ridge gourd becomes soft. Step 5: Finish Check salt and adjust if needed. Serve hot with chapati or bhakri, along with a simple koshimbir. A beautifully balanced sabzi that proves simple ingredients can create incredible flavour. (dhodkaichi bhaji recipe ridge gourd sabzi maharashtrian veg recipes khatta meetha sabzi indian homestyle cooking Smita Deo recipes)