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.