Saturday, June 19, 2010

Ridgegourd Upkari

This is a simple ridgegourd stir fry, made with basic konkani tempering. I go easy on coconut oil and freshly scraped coconut, but I must admit, they do add lots of flavor to this simple dish.

Gosalya Upkari
Ridgegourd Stirfry
1 big or 2-3 small ridge gourds, peeled & chopped
salt to taste

2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
2-3 red chilies, halved
1/2 tsp urad daal

Fresh coconut

1. Heat oil in a saucepan. Add all the ingredients for tempering. As the daal changes to reddish, add cut vegetables.
2. Sprinkle some water. fry for 2 minutes.
3. Cover with a lid. Keep some water on the lid.
4. Let it cook till gourd is soft.
5. Add salt to taste.
6. Garnish with fresh coconut

Note -
1. You can add any other oil of your choice. But coconut oil imparts the most authentic flavor.


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