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Dodkyatle Phala – Whole Wheat Pasta with Ridge Gourd

Dodkyatle Phala is a traditional Marathi recipe that combines ridge gourd fry and whole wheat pasta ( called Phala in Marathi). The pasta is slowly steamed with the juices secreted from the ridge gourd as it gets cooked . A healthy and filling one-pot meal , that can be enjoyed as breakfast , lunch and even dinner.

I was introduced to the recipe , by my MIL. She had bought some nice fresh Ridge gourds ( called dodka in Marathi) and was preparing to make Dodkyatle Phala.

I being a really fussy eater, was already fearing having to eat it. And was contemplating as to how I could avoid the dish , and at the same time not to hurt her feelings.

She went on to chop the Ridge gourd and prepared the wheat flour dough. Everyone in the family was really looking forward to have it . The moment she brought this piping hot dish onto the table, all the plates were served and everyone started enjoying it like it was a delicacy of some sorts, that they had been longing for.

It wasn’t love at first site for me at all ( as you can see from the pics) . And I hadn’t thought of any strong, valid excuse , that meant I had to give it a shot. I had to pick a piece and try it. But to my surprise, it tasted really good. The combination of perfectly steamed whole wheat pasta in traditional Indian spices and Ridge guard was different , spicy and yes tasty too. I think that was the day , when I started eating Ridge Gourd 😉

Sharing this gem of a recipe from the Maharashtrian cuisine.

Print Recipe
Dodkyatle Phala - Whole Wheat Pasta with Ridge Gourd
Course breakfast
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Course breakfast
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Instructions
  1. Take whole wheat flour in a bowl . Add sesame seeds, carom seeds, red chili powder and salt to it.
  2. Make a soft dough adding little water at a time.
  3. Make small flat round discs , and keep aside
  4. Slightly peel the Ridge Gourd , and chop into medium sized pieces. Keep aside.
  5. Heat oil in a heavy bottomed pan / kadhai . Add mustard seeds. Let them crackle. Add hing followed by turmeric powder and red chili powder.
  6. Immediately add the chopped Ridge gourd and toss it a bit .
  7. Add salt and mix it again.
  8. Lay the whole wheat pasta discs on it. Cover and let them steam on medium heat for 2-3 minutes.
  9. Check if the pasta is cooked. Then toss the pasta and ridge gourd together . let it simmer till the pasta starts changing colour to golden brown, tossing intermittently.
  10. Remove in a serving dish and serve hot. Enjoy with any chutney of your choice or yoghurt .
Recipe Notes

Tips

  • While tempering, after adding the red chili powder , immedialtely add the chopped Ridge gourd, or you may end up burning the tempering . Been there done that ;-).
  • Let the wheat pasta be nicely cooked before tossing it with the Ridge guard. Otherwise the discs might break.
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