Gosale Upkari-Ridgegourd/Turai Subzi(with tomatoes)

This is a simple yet very tasty dish prepared using ridgegourd and has no influence of onion or garlic(which can be added if desired).I learnt this one from my dear friend Jaysree who used zucchini instead.Here since ridge gourd is available in abundance I just applied the same method and replaced it in place of Zucchini.I strongly feel the taste of both veggies are similar and may be they all are gourds and has lot of water content."Gosale "is Konkani word for this gourd and this dish is a little different when it comes to the way how it is usually prepared by GSB's
This has lot of dietary fiber ,vitamin C,zinc,iron and low in cholesterol and perfect for weight watchers.


Ingredients:
Ridgegourd(gosale)                                 2nos
Tomato(L)                                                    1nos

For seasoning:
Oil                                                                    2tsp
Mustard seeds                                            1tsp
Jeera(cumin)                                              1/2tsp
Urad daal
(split black gram)                                     1/2tsp
Salt to taste
Fresh grated coconut                              1tbsp
Red chilli powder                                      3/4tsp
Turmeric(haldi)powder                        1/4tsp

Method:

• Peel off the thick skin of ridgegourd,wash it thoroughly.
• Now dice into thin semicircles.(the qty i used was full in a 700ml amul icecream container)
• Wash and chop tomato into pieces.
• Heat oil in a pan and toss the mustard,once the crackling of mustard ends add jeera,saute for 10 secs,add urad daal and saute till colour changes lighlty.
• Add the chopped tomatoes and saute on medium heat till pulpy.
• Put in the red chilli powder,haldi and saute ofr 20 secs followed bu fresh coconut,give a stir.
• Add the diced ridgegourd,salt to taste and saute on high heat for 30 seconds.
• Turning the heat to low cook covered till the ridgegourd pieces are done.ie., when pierced with a spoon cuts easily
• No need to use water in this dish as ridgegourd gives out lot of water once salt is added.

 

 

Dudhya upkari-Yellow Pumpkin Sauteed With Spices And Laced With Fresh Coconut

This is a simplest and easiest of typical Konkani(amchi) side dishes that goes as an accompaniment with rice and daal.Seasoning may be varied including cumin(jeera)and skipping asafoetida(hing).But i have used asafoetida as i love its aroma and flavour.

Ingredients:
Dudhi ,Cubed   
(yellow pumpkin)                   2cups
Fresh grated coconut            2tbsp
Jaggery powder                      1-2tsp
Salt                                               to taste.
Turmeric powder                   a pinch
Asafoetida                                2 pinches

For tempering:

Oil                                                2tsp
Mustard seeds                        1/2tsp
Split black gram
(urad daal)                             1/2tsp
Red chilli or
 Green chilli                            1
Curry leaves                          3-4

Method:

• Heat oil in a kadai/pan
• Toss in the mustard seeds followed by urad daal,lightly brown it.
• Add the chilli(slit/broken)curry leaves,then the pumpkin pieces and stir on high heat for a minute.
• Add the turmeric powder,salt,jaggery and asafoetida.
• Add 1/4-1/2 cup of water and bring to boil,then cook covered on low flame for 5 minutes.
• Add the fresh coconut and some more water only if the chunks are still raw.
• cover and cook till the pumpkin are tender and done.
• Serve along with rice or rotis.

Seeme badane Upkari(subzi)- Sauteed Chayote Squash with spices and Fresh coconut

"Upkari" in Konkani means shallow fried,sauteed and cooked.This is similar to palya, poriyal,thoran prepared in other South Indian States.It can be prepared with different vegetables or even combining two or more.An excellent accompaniment with rice and daal or can snack it in a bowl as well.Here is an easy recipe with Chayote Squash(seeme badane in Kannada/Konkani,Bengalur Katirika in Tamil,Bengalur vankaya in Telugu and Chow Chow in general)a less familiar vegetable in most kitchens.I just love it and use it in sambhars,Ambat(a Konkani curry) too.

Ingredients:
Chayote squash                              2 nos
Salt                                                       to taste
Fresh grated coconut(optional) 2 tbsp.

For seasoning:
Oil                                       3tsp
Mustard seeds              1tsp
Urad daal                       1tsp
Chana daal                    1tsp
Red chillies                   2-3
Curry leaves                5-6

Method:

• Peel,wash and chop the cubes into small squares(there will be a soft seed within,can be discarded or used.I use it)
• Heat oil in a wok.
• Toss in mustard,after cracklin add chana daal,then urad daal,red chillies,curry leaves and roast till daals turn golden
• Add the chopped squash,fresh coconut(if using)ans stir on high heatadding salt to taste for a minute
• Add little water and cover it cooking further on a low flame,checking in between for lack of mositure,if so sprinkle little water
• Once the squash is tender it is done.

Serve as an accompaniment with rice/roti and daal.

Below is the pic of Chayote Squash-