Ghosale Upkari

1. 1

   Prepare the ridge gourd

   • a.Using a peeler, lightly peel the sharp ridges off the gourd, leaving some of the green skin on. Wash it well and chop it into small, half-inch cubes.
2. 2

   Step 2

   • a.Make the tempering.
   • b.Heat coconut oil in a pan or kadai over medium heat.
   • c.Add the mustard seeds and let them splutter, which should take about 30 seconds.
   • d.Add the urad dal and sauté for about a minute until it turns light golden. Be careful not to burn it.
   • e.Add the slit green chillies and curry leaves and sauté for another 30 seconds until fragrant.
3. 3

   Step 3

   • a.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
4. 4

   Cook the ridge gourd

   • a.Add the chopped ridge gourd, turmeric powder, and salt to the pan. Mix everything well. The gourd will start to release its own water, so you don't need to add any extra.
5. 5

   Step 5

   • a.Cover the pan and cook on medium-low heat for 8-10 minutes, stirring occasionally, until the gourd is soft and tender. Do not overcook, or it will become mushy.
6. 6

   Finish the dish

   • a.Once the gourd is cooked, add the grated coconut and optional powdered jaggery. Mix well and cook for another minute to combine the flavors.
7. 7

   Step 7

   • a.Serve the Ghosale Upkari hot as a side dish with steamed rice and dal or with chapatis.

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