Ghosale Upkari

Name: Ghosale Upkari
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g ridge gourd (peeled lightly and chopped small); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken into halves); 6 pcs curry leaves; 1 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp water; 0.25 cup coconut (fresh, grated)

RATING

4.4/5(62)

TASTE SCORE

7/10

A simple coastal-style ridge gourd stir-fry that lets the vegetable shine. Mild spices, fresh coconut, and a quick tempering give this homey Konkani dish a soft, lightly sweet finish that pairs beautifully with dal, rice, or chapati.

PREP

15m

COOK

15m

SERVES

1 KATORI

65 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the ridge gourd.
Peel the ridge gourd lightly, keeping some of the tender green skin, then chop it into small even pieces so it cooks quickly and evenly.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, curry leaves, and green chili and sauté for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~8 min
Cook the ridge gourd.
1.Add the chopped ridge gourd to the pan and mix well with the tempering.
2.Add turmeric powder and salt.
3.Pour in water and stir once.
4.Cover and cook until the ridge gourd turns soft but not mushy.
TIPRidge gourd releases its own water, so add only a little extra to prevent a soggy upkari.
garnish · ~1 min
Mix in the fresh coconut.
Uncover the pan and cook off any excess moisture. Add the grated coconut, mix gently, and cook for 1 minute so the flavors come together without drying out the dish.
serve
Serve hot.
Serve Ghosale Upkari warm as a side with dal-rice, rasam, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep a little tender green skin while peeling; it helps the ridge gourd hold shape and adds color.
2
Cut the ridge gourd into small even pieces so it softens quickly without some bits turning mushy.
3
Wait for the mustard seeds to fully splutter before adding urad dal, or the dal can darken too fast.
4
Use only the listed splash of water at first; ridge gourd releases plenty of moisture as it cooks.
5
Cook covered just until the pieces turn translucent and soft, then uncover promptly to avoid a watery upkari.
6
Add the fresh coconut at the very end and heat briefly so it stays sweet and fluffy, not greasy.
7
This dish tastes best fresh, but leftovers can be refrigerated for a day and reheated gently without extra water.