Kathiyawadi Bhakhri, Stuffed Ridge Gourd (Galka nu Shaak), and Vagareli Khichdi – Gujarati Thali
For Vagareli Khichdi
For Stuffed Ridge Gourd (Galka nu Shaak)
For Kathiyawadi Bhakhri
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Khichdi (Soaking)
Wash 1 cup rice and 1/2 cup moong dal 2-3 times with water. Add fresh water and soak for .
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.
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).
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.
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.
Prepare Masala for Stuffing
In a pan, dry roast peanuts and white sesame seeds until fragrant and lightly browned. Let them cool.
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.
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.
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.
Temper Gravy
Heat 3-4 tbsp oil in a pan. Add 1 tsp mustard seeds and let them splutter. Add 1 tsp turmeric powder.
Cook Gravy
Add the tomato-ginger-chili paste to the pan. Cook for until the oil separates from the paste.
Add Leftover Masala
Add the leftover stuffing masala to the gravy. Mix well and cook for another .
Add Stuffed Ridge Gourd
Carefully place the stuffed ridge gourd pieces into the gravy in the pan, arranging them evenly.
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 , or until the ridge gourds are tender and cooked through.
Garnish Ridge Gourd
Gently mix the cooked ridge gourd. Garnish with fresh coriander.
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 a stiff dough. Cover and for .
Roll Bhakhri
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).
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.
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.
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.
Serve Bhakhri
Once cooked, remove the bhakhri from the tawa. Apply ghee generously on both sides.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Keep any leftover masala aside for the gravy.
- Store
Add Leftover Masala
- Store
Add the leftover stuffing masala to the gravy.
Helpful Tips
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Your Notes
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