Tori Ghashi

1. 1
   prep

   Peel the ridge gourd and cut into cubes.

   Peel the ridge gourd with a light hand — you only need to remove the sharp ridges, not all the green skin. Cut into 1-inch cubes.

   TIPKeep some green skin on for texture and nutrients — it softens beautifully during cooking.
2. 2
   roast · ~8 min

   Roast the coconut masala ingredients.

   1.Heat a small pan over medium-low heat.

   2.Add grated coconut and roast until golden brown and fragrant (4-5 min), stirring constantly.

   3.Add urad dal, coriander seeds, cumin seeds, and dried red chilies. Continue roasting until the dal turns light golden and the spices are fragrant (2-3 min).

   TIPKeep the heat low and stir continuously — coconut burns quickly and turns bitter.
3. 3
   rest · ~10 min

   Cool the roasted mixture completely.

   Transfer the roasted mixture to a plate and let it cool down to room temperature before grinding.

4. 4
   mix

   Grind into a smooth masala paste.

   1.Add the cooled roasted mixture to a grinder jar along with the soaked tamarind and a pinch of turmeric powder.

   2.Pour in about 0.5 cup water and grind into a smooth, thick paste.
5. 5
   simmer · ~12 min

   Cook the ridge gourd with the masala.

   1.Place the ridge gourd cubes in a kadhai or deep pan. Add 0.5 cup water, salt, and jaggery.

   2.Mix in the ground coconut masala paste and stir gently to coat all the pieces.

   3.Bring to a gentle simmer over medium heat. Cover and cook until the ridge gourd is tender (10-12 min), stirring once halfway.

   TIPRidge gourd releases its own moisture, so the gravy naturally thickens. Add only a splash of water if it looks too dry.
6. 6
   temper · ~2 min

   Make the coconut oil tempering.

   1.Heat coconut oil in a small tadka pan over medium heat until shimmering.

   2.Add mustard seeds and let them crackle and pop (30 sec).

   3.Add curry leaves and fry until crisp and fragrant (10 sec).
7. 7
   mix

   Pour the tempering over the curry and stir gently.

   Immediately pour the hot tempering over the simmered ridge gourd curry. Gently fold it in — don't over-stir or the tender gourd pieces may break.

   TIPLet it sit for 2 minutes after adding the tadka so the curry absorbs the tempering flavors.
8. 8
   serve

   Serve hot with steamed rice.

   Ladle into bowls and serve as part of a Konkani meal with steamed rice and a side of fried fish or papad.

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