Monday, December 16, 2013

Ghosaale Sheere Chutney(Ridge gourd Peel chutney)

Ghosaale or Ridge Gourd or Sponge Gourd in English, Heere Kaayi in Kannada, Thurai in Tamil and Peere in Tulu, is a delicious vegetable that grows on a creeper with tough outer peel with sharp ridges and a spongy soft core. This vegetable is grown in abundance in South India. We GSBs make various curries and sambar with this vegetable. The outer peel is normally discarded but we make a good use of that. We make a fantastic chutney with it!
Yes, a chutney with Ghosaale Sheeru or ridge gourd peel. This chutney has added goodies like jeera and asafotoeda which help in digestion and keep the digestive system regulated. Chillies add to the spicy touch and tamarind gives it a tangy sharpness which lingers on for long. You can relish this chutney with rice and daal, rice and curd, congi, chapathis, pooris, idlis and sevian(string hoppers).

Ridge gourd peel - 1 cup
Cumin seeds - 1/2 Tsp
Grated Coconut - 1/2 Cup
Green Chillies - 2
Asafotoeda - A pinch
Tamarind - Cherry size ball
Ghee - 1/2 Tsp
Salt - To taste

Heat ghee and roast cumin seeds till they crackle.
Add green chillies and ridge gourd peel and fry till raw smell disappears.
Keep aside and roast asafoetida.
Grind together, roasted and raw ingredients to a chutney.
Add salt to taste and mix.

Note: You can also add 2 small red chillies instead of green ones to make this more spicy.


Nita said...

Both my mother and MIL browned the coconut for added flavor to this chutney. It was blended dry to very little water on a 'ragado' and called Guli as a side dish to eat with DDT and rice. Loved it!

Rajanikanth Shenoy, Kudpi said...

Thank you Nita. Your comments are always inspirational for me to come out with more and more traditional dishes!

Happy New Year to you and your family.


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