Friday, June 26, 2015



This is a dish made of ridge gourd (ghosale), ginger (alle) and onions (piyav) contributed by my friend, Priya R Shenoy to the Konkani Khann Anik Jevan blog managed by my friend, Usha Bhat. You will find recipes for many Konkani dishes here.

In making this dish, please be aware that Ridge Gourd gets cooked very fast. Drizzling of coconut oil at the end enhances the taste of the dish.

  • Ghosale (Ridge Gourd), medium-sized, 1
  • Onion, medium-sized, 1
  • Ginger, 1 " piece
  • Coconut Gratings, 1 cup
  • Roasted Red Chillies, 6-9  
  • Tamarind, a small piece
  • Salt, to taste
  • Fresh Coconut Oil, a little, to be drizzled at the end

Wash the ridge gourd, peel off the skin, and cut it into semi circles
Finely chop the onion and ginger 
In a pan, cook the ridge gourd, onion and ginger together adding sufficient water, and salt
In a mixer, grind the coconut gratings, roasted red chillies, and tamarind to a smooth paste using the required amount of water
When the mixture of ridge gourd, onion and ginger is cooked, add this ground paste to it and mix well
Check for the consistency and add water if required, and bring to a boil
Switch off the gas and lastly drizzle some fresh coconut oil on top
Serve hot with rice

1 comment:

  1. Thank you Shobana Rao, it came out exactly like how my Amma used to make


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