Monday, November 9, 2020



Ridge gourd is called Ghosale in my mother tongue, Konkani. It is called Turai in Hindi and Heerekayi  in Kannada. We use ridge gourd at home from time to time as it has various properties that make it good for health. 

Elsewhere in this blog you will find recipes for other dishes made with ridge gourd such as:-
Today's recipe is from our Konkani cuisine and is for a curry we call Ghosale Ambat. In this we use tender ridge gourd to make a mildly spiced curry that is served with hot rice. 

By the way, we also make full use of the ridge gourd by making a chutney with the ridge gourd peel. Please see the link given above. 

While you can use any cooking oil, we have traditionally used coconut oil for this seasoning which enhances the taste of the ambat. 

  • Ghosale ( Ridge Gourds) , 2 or about 250 gms
  • Thuvar Dal, (Split Pigeon Peas), 1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 5
  • Tamarind, size of a small marble 
  • Raw Rice, 1 tsp
  • Large-sized Onion, 1
  • Salt, to taste
  • Coconut Oil, 2 tbsp

Wash and peel the ridge gourd and cut them into 1/2 inch sized roundels
Finely chop the onion and keep aside
Wash and cook the thuvar dal in adequate water in a pressure cooker for 2-3 whistles or till it is done
Once the cooker cools remove and mash the cooked dal. Keep aside 
In a mixer jar, grind together the coconut gratings, roasted red chillies, tamarind and raw rice to make a smooth paste adding the required amount of water 
In a vessel, cook the ridge gourd roundels adding water as required along with a little salt and turmeric powder. Please take care that it doesn't get over cooked as ridge gourd gets cooked very fast
When it is nearly cooked, add the cooked and mashed dal and the ground paste
Mix well and bring to a boil
Add water as required to get a thick curry-like consistency. Check for salt and add if required
Lower the flame and let it simmer for 4-5 minutes stirring from time to time
Heat coconut oil in a small pan, and fry the chopped onion till it turns golden brown
Add this seasoning to the Ghosale Ambat
Serve as an accompaniment with hot steamed rice 

# Tip : adding 1 tsp of raw rice while grinding the paste improves the texture of the Ambat 

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