Step-by-Step Instructions

1. 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.

2. 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.

3. 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).

4. 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.

5. 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.

6. 6.Prepare Masala for Stuffing

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

7. 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.

8. 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.

9. 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.

10. 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.

11. 11.Cook Gravy

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

12. 12.Add Leftover Masala

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

13. 13.Add Stuffed Ridge Gourd

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

14. 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.

15. 15.Garnish Ridge Gourd

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

16. 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.

17. 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).

18. 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.

19. 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.

20. 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.

21. 21.Serve Bhakhri

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

22. 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.