Dodka Bhaji

Wash dodka really good and peel it.

You can make chutney from the skin and veins of dodka.

Cut off the stalk and chop it.

Heat up oil in a pan.

Add mustard seeds and let them pop up.

Add cumin seeds, hing, curry leaves, and onion.

Mix well and fry until onion gets a light golden color.

Add tomato, goda masala, red chili powder, and mix well.

You can use any other masala that you have stored with you like Kanda lasun masala or lal chutney in place of goda masala.

Fry everything well together for just about 2-3 minutes.

Wash and soak chana dal in enough water for about 4-5 hours.

You can soak overnight too so that it gets cooked quickly.

Add soaked chana dal and mix well.

Cover and steam the dal for about 7-8 minutes.

Remove the lid and mix everything well once.

Add chopped dodka, salt, and mix well.

Cover and cook until sabzi gets almost 80-90% cooked or for about 7-8 minutes.

Remove the lid and mix once.

When sabzi is almost cooked, add Maggi masala e magic and mix well.

Cook just for another 2 minutes.

Dodka sabzi is all ready.

Take care while adding salt in sabzi as Maggi masala contains a little salt.

Garnish with coriander leaves.

You can have this sabzi with chapatti, fulka, poli or as a side dish with rice too.