Kathiyawadi Bhakhri, Stuffed Ridge Gourd (Galka nu Shaak), and Vagareli Khichdi – Gujarati Thali

Step 1: Prepare Khichdi (Soaking)

Wash 1 cup rice and 1/2 cup moong dal 2-3 times with water. Add fresh water and soak for 30 minutes.

Step 2: Prepare Khichdi (Tempering)

Heat 2 tbsp ghee in a pressure cooker. Add a few curry leaves, 1 bay leaf, 1 small cinnamon stick, 2-3 cloves, and 1 tsp cumin seeds. Let them splutter.

Step 3: Cook Khichdi

Add 1 tsp turmeric powder and 1 tsp salt to the cooker. Mix well. Add the soaked rice and dal mixture. Add 3-4 cups of water (adjust based on rice/dal type and desired consistency). Mix well. Close the lid and pressure cook for 3 whistles on slow to medium flame. (If not pre-soaked, cook for 4 whistles).

Step 4: Prepare Ridge Gourd (Peeling & Cutting)

Take 500g ridge gourd. Wash them thoroughly. Peel the skin using a peeler. Cut the peeled ridge gourds into 2-inch pieces.

Step 5: Slit Ridge Gourd

Make a vertical slit in each ridge gourd piece using a knife, ensuring not to cut all the way through, to create a pocket for stuffing.

Step 6: Prepare Masala for Stuffing

In a pan, dry roast peanuts and white sesame seeds until fragrant and lightly browned. Let them cool.

Step 7: Grind Masala

Transfer the roasted peanuts and sesame seeds to a mixer jar. Add 6-7 garlic cloves, 1 tsp salt, 1 tsp Kashmiri red chili powder, 1 tsp coriander-cumin powder, 1 tsp garam masala, 1/4 cup chopped fresh coriander (with stems), 1/2 tsp sugar, and juice of 1/2 lemon. Grind to a coarse paste.

Step 8: Stuff Ridge Gourd

Take the prepared ridge gourd pieces and carefully stuff each one with the ground masala. Keep any leftover masala aside for the gravy.

Step 9: Prepare Tomato Paste

In the same mixer jar (no need to wash), add 2 medium chopped tomatoes, 2-3 green chilies, and 1 inch piece of ginger. Blend to a smooth paste.

Step 10: Temper Gravy

Heat 3-4 tbsp oil in a pan. Add 1 tsp mustard seeds and let them splutter. Add 1 tsp turmeric powder.

Step 11: Cook Gravy

Add the tomato-ginger-chili paste to the pan. Cook for 2-3 minutes until the oil separates from the paste.

Step 12: Add Leftover Masala

Add the leftover stuffing masala to the gravy. Mix well and cook for another 2-3 minutes.

Step 13: Add Stuffed Ridge Gourd

Carefully place the stuffed ridge gourd pieces into the gravy in the pan, arranging them evenly.

Step 14: Simmer Ridge Gourd

Add about 1/4 cup of water to the pan. Cover with a lid and cook on slow to medium flame for 7-8 minutes, or until the ridge gourds are tender and cooked through.

Step 15: Garnish Ridge Gourd

Gently mix the cooked ridge gourd. Garnish with fresh coriander.

Step 16: Prepare Bhakhri Dough

In a bowl, take 1 cup wheat flour. Add 1 tsp salt and 1-2 tbsp oil (for moyan). Mix well. Gradually add water and knead a stiff dough. Cover and let it rest for 5-10 minutes.

Step 17: Roll Bhakhri

Knead the dough again briefly. Take a portion of the dough and flatten it slightly. Using a rolling pin, roll it into a thick, round bhakhri (about 6-7 inches in diameter).

Step 18: Make Holes in Bhakhri

Using the end of the rolling pin or a fork, make several small holes all over the bhakhri. This helps in even cooking and makes it crispy.

Step 19: Cook Bhakhri

Heat a clay tawa (tawdi) on medium-low flame. Place the rolled bhakhri on the hot tawa. Cook one side partially until light spots appear.

Step 20: Flip and Cook Bhakhri

Flip the bhakhri and cook the other side fully until golden brown spots appear. Flip again to the first side and cook fully. Press gently with a cloth or spatula to ensure even cooking.

Step 21: Serve Bhakhri

Once cooked, remove the bhakhri from the tawa. Apply ghee generously on both sides.

Step 22: Plate the Meal

Arrange the Kathiyawadi Bhakhri, Vagareli Khichdi (with a dollop of ghee), Stuffed Ridge Gourd (Galka nu Shaak), and sliced onions on a plate.

• Soaking rice and dal for khichdi helps in faster cooking.

• Cook bhakhri on slow to medium flame for a crispy exterior and soft interior.

• Choose fresh, tender ridge gourds for the best taste.

• Making holes in bhakhri helps in even cooking.