goanEasyveganvegetariangluten freedairy free

Gosale Upkari

Name: Gosale Upkari
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g ridge gourd (tender, peeled and chopped into small cubes); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken into halves); 2 pcs green chili (slit lengthwise); 6 pcs curry leaves; 1 pinch turmeric powder; 1 pinch salt; 2 tbsp fresh coconut (grated, for garnish)

RATING

4.2/5(38)

TASTE SCORE

6/10

A simple, everyday Konkani stir-fry made from tender ridge gourd. Lightly spiced with mustard seeds and green chilies, this mildly sweet vegetable dish comes together in minutes. A staple in GSB households, it pairs perfectly with dal and rice for a comforting meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

65 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the ridge gourd.
1.Wash the ridge gourd under running water.
2.Peel the ridges lightly with a peeler, leaving some skin on for texture.
3.Chop into small, uniform cubes (about 1 cm).
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or pan over medium heat.
2.Add mustard seeds and let them splutter completely.
3.Add urad dal and sauté until golden (20-30 seconds).
4.Add dried red chili, green chili, and curry leaves. Sauté for 10 seconds until fragrant.
saute · ~10 min
Cook the ridge gourd.
1.Add the chopped ridge gourd to the pan.
2.Sprinkle turmeric powder and salt.
3.Mix well to coat the vegetable with the tempering.
4.Cover and cook on low heat for 8-10 minutes, stirring occasionally.
5.The gourd releases its own water — no need to add extra water.
TIPDo not add water. Ridge gourd has high water content and cooks perfectly in its own moisture.
saute · ~3 min
Dry out excess moisture.
1.Remove the lid once the gourd is tender.
2.If any water remains, increase heat to medium and sauté for 2-3 minutes until completely dry.
3.Check for salt and adjust.
garnish
Garnish with fresh coconut and serve hot.
Transfer to a serving bowl, sprinkle freshly grated coconut on top, and serve immediately with steamed rice and dal.

PRO TIPS

What to keep in mind.

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

1
Choose tender ridge gourds that are firm and have soft seeds for the best texture.
2
Peel only the tough ridges lightly, leaving some green skin for color and fiber.
3
Do not add water — the ridge gourd releases enough moisture to cook perfectly.
4
Cook covered on low heat so the gourd steams evenly in its own juices.
5
Dry out any remaining liquid at the end to avoid a watery upkari.
6
Garnish with fresh coconut just before serving to preserve its texture and flavor.

RECIPE VARIATIONS

Adapt it for your goals.

no oil

No-oil

Skip the oil and dry-roast the mustard seeds, urad dal, and spices in a hot pan before adding the gourd. A low-fat option for those watching oil intake.

with dal