दोडका अळू वडी भाजी/ Ridgegourd and aloo wadi bhaji#bhakaritobrownie#maharashtrianrecipes

Dodaka Aaloo Wadi Bhaji Ingredients For the Dodaka Bhaji 200 g dodaka (ridge gourd), peeled and cut into pieces ½ katori freshly grated coconut 2–3 tbsp oil 1 tsp cumin seeds ¼ tsp hing ½ tsp turmeric powder 1 dry red chilli 2 green chillies ½ inch ginger ½ tsp Rajwadi garam masala Salt to taste For the Aaloo Wadi 4–5 aaloo (colocasia) leaves 1 cup besan (gram flour) 2 tbsp rice flour 1–2 tbsp tamarind pulp An equal quantity of jaggery 1 tsp cumin seed powder 1 tsp coriander seed powder 1 tsp red chilli powder ½ tsp turmeric powder ¼ tsp hing 1 tbsp sesame seeds 2 tsp oil Salt to taste approximately 1/4th cup water Method 1. Make the Aaloo Wadi You can make the Aaloo Wadi using the traditional method, or you can prepare it the way we make Kothimbir Wadi. Clean and dry the Aaloo leaves, then chop them finely. In a bowl, mix the chopped leaves with all the ingredients listed for the Aaloo Wadi. Add water gradually and make a thick batter. Grease the containers in which you want to steam the mixture. Pour in the batter and steam for about 20 minutes, or until completely cooked. 2. Prepare the Dodaka Meanwhile, peel the Dodaka and cut it into medium-sized pieces. You can also grate the skin, if you prefer. Heat oil in a kadhai. Add cumin seeds, hing, turmeric powder and the dry red chilli. Then add the Dodaka pieces and sauté for about 2 minutes. Add salt, cover the kadhai and let the Dodaka cook in its own steam. After the first steam, add freshly grated coconut and Rajwadi garam masala. Mix gently, cover and cook again until the Dodaka is completely cooked. 3. Bring It Together Remove the steamed Aaloo Wadi from the containers and cut them into your desired shape. Add the Aaloo Wadi pieces to the cooked Dodaka bhaji. Pour in a little boiling hot water, cover and steam together for another 2 minutes. Your Dodaka Aaloo Wadi Bhaji is ready to serve!