Shiraalichi Bhaaji is a semi dry vegetable made from Shiraali (dodka), called as Ridge gourd in English. It has some more names like Silk gourd, Chinese okra, Angled luffa, Sponge gourd or Ridged gourd, depending on different countries where it is available.
Ridge gourd is used widely in Indian regional cuisines, especially in Kerala, Andhra Pradesh, Karnataka and Maharashtra. Ridge gourd is the fruit of a sub tropical vine. This fruit though is only edible, before it ripens. As it ripens, the fruit becomes increasingly fibrous, which makes it unfit for consumption.
This vegetable might look very unattractive and hence unappealing! But, it is very nutritious with a long list of health benefits. The rough ridges of this vegetable though discarded while making this vegetable, can be stored and used in other dishes! And, if made rightly, this vegetable can really taste delicious as in this simple recipe!
For more such dishes, do take a look at the following recipes too….
Here’s the recipe for Shiraalichi Bhaaji….
Prep Time : 15 min
Cooking Time : 20 min
Serves : 4
- 500 gm Shiraali (Dodkaa/Ridge Gourd Luffa…. 4 medium gourds)
- 1/4 cup Yellow Moong Daal (Petite Yellow Lentils/Split And Dehusked Moong Beans)
- 1 Large Onion
- 1 Tomato
- 1 tsp Turmeric Powder
- 1 1/2 tsp Malvani Masala Powder
- 3/4 cup Water for cooking the vegetable (150 ml)
- Salt to taste
For The Tempering :
- 2 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry Leaves (8-10 curry leaves)
- To begin making the Shiraalyachi Bhaaji, first wash the yellow moong daal twice and soak it in sufficient water for about an hour and a half.
- Slice of the pointed rough ridges (shiraa), on the gourds and wash the gourds well. Cut an inch pieces from both the ends. Then again cut a thin slice from both ends, and taste it to check whether it is bitter or not.
- If bitter, then check further and see to it that all the bitter part is discarded. Hence, it is necessary to buy unripe small to medium sized ridge hours.
- Now, slice each gourd horizontally and cut them into about 1 1/2″ size chunks.
- Heat a pressure pan and add the oil to it.
- Add the mustard seeds and as soon as they splutter add the asafoetida and the curry leaves.
- Stir quickly and add the chopped onions and saute till transparent.
- Now add the chopped tomatoes and cook till a little soft.
- At this stage, add the soaked and drained yellow moong daal and mix well. Add the turmeric powder and the malvani masala powder and stir.
- Add the chopped shiraali and mix. Now add the water and salt to taste.
- Check seasoning and bring to a boil. Cover with the lid and cook for 2 whistles
- When the pressure releases naturally, open the lid and garnish with corriander leaves if desired!
- This vegetable does not have too much of a gravy except a little watery one!
- Serve this absolutely delicious, though simple, Shiraalyachi Bhaaji with hot phulkas or with some hot steamed rice and Dahi Kadhi or Moong Daal Fry.
- Do serve some Gaajar Flower Taaja Loncha and crispy Phodi by the side too!