Shirala bhaji/ Dodkyachi bhaji/ Ridge Gourd

Shirala bhaji/ Dodkyachi bhaji/ Ridge Gourd

By NamakShamak
  • Serves: 2
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




A homemaker’s job is more difficult than , a canteen or a mess owner/manager’s job! Atleast when it comes to managing and planning the menu for the entire week. A canteen manager can atleast get away with a not so favourite vegetable/subji , by adding come addons like a farsaan or a raita…but for us homemakers, its very difficult to plan a meal ,especially with limited variety of vegetables, and keeping in mind the nutritional aspect. But you never know, I havent stepped in the shoes of a mess keeper….it might be difficult there as well , with the cost and profit margins constraints…. Guess the grass is always  greener on the other side!! Had a tough time today morning, shopping for the weekly grocery and vegetables…All I could see is Lauki , Karela, and Dodka…!! All sorts of Gourds…bitter and long… Eventually had no choice but to buy some of them. Decided to make a simple subji and go the traditional way , just the way my Mom made for our tiffins!! And , it worked… at times, keeping it simple really works, especially for everyday cooking…for our dabbas!!

Ingredients

Directions

  1. Scrape out or peel off the hard ridges off the ridge gourd and dice it into medium chunks. Heat oil in a kadhai , and add cumin and mustard seeds. Once they splitter, add the slit green chilly and ginger and fry for 1 min. Now add soaked,drained chan
  2. Add tomato,red chilly powder and turmeric. Add the diced gourd and mix. Add salt and jaggery and 2-3 tbsp water and mix. Close the lid of the kadhai and add some water over the lid. Let it cook on steam for 2 -3 mins on low flame. Keep checking to pr

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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