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| Lunch thali: Surai sheeth, kolmbo, doNNe mirsange bhajo ani gosale upkari |
Ridge gourd/ Gosale is always a 'two dishes out one' kind of vegetable. This gourd is always used after scraping off the ridges to make it edible into any delicacy, be it in upkari (vegetable stir-fry), podi (deep fried )or cutlet. The ridges are then seperately made into a chutney or thambli (same recipe, thinner consistency and with the addition of mustard and red chillie seasoning) depending on what the cook desires for the day. Today is a upkari and ' gosale shire/ghire chutney' day for me.
Ridge gourd cut up
Ridges removed for making the vegetable tender. The scraps are saved to make into a delicious chutney or thambli.
Ingredients:
Ridge gourd/ Gosale - 2, skinned and chopped
Mustard seeds- 1/2 tsp
red chillies- 2, broken
curry leaves- 1 sprig
coconut- shredded, about a table spoon
oil- 1 tbsp
Salt to taste
Heat oil in a pan. Temper with mustard seeds, red chillies, curry leaves. Add in gosale and cook (for about 10 mins) covered without additon of water. Add salt and coconut.As simple as that.
