Showing posts with label Ridge Gourd. Show all posts
Showing posts with label Ridge Gourd. Show all posts

30 November 2014

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Ghosale sukke recipe - Heerekayi upkari recipe - Ridge gourd stir fry

upkari in a serving plate
Ghosale sukke - As I always buy plenty of ridge gourds from market, I make simple ghossale sukke several times which goes well with rotis. Ridge gourd is a bland vegetable and therefore it is necessary to add flavour and taste to it. When I make this upkari without adding water and cooked it in its own juice, it really turns a tasty side dish.

Here I have flavored the stir fry with tadka, green chilli and freshly grated coconut. Another plus point of this dish is that it can be prepared within few minutes and is very healthy. Whenever I am in a hurry to cook, I make such stir fry and wind up my cooking as fast as I can. Check out another variation of  ridge gourd palya which I had posted earlier.

Ghosale Sukke Recipe

grated coconut added to make heerekayi upkari
Prep time : 5 mins
Cook time : 10 mins
Total time :  15 mins
Recipe type : Side dish
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 500 grams ridge gourds / heerekayi
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves
  • 4 green chillies, chopped
  • 1 cup grated fresh coconut
  • 2 tbsp oil
  • Salt to taste
Method
  1. Wash and peel the ridge gourds.
  2. Cut them into small pieces and set aside.
  3. Heat the oil in  a pan. Add the mustard seeds to it.  
  4. When the mustard starts spluttering,  add the curry leaves and chopped green chillies to it. Saute for few seconds. 
  5. Then add the ridge gourds and stir nicely for a minute. Add salt and mix well.
  6. Cook covered on low flame till the ridge gourds become soft. Once the ridge gourds become soft, add the grated fresh coconut and mix well. Saute for a minute and remove from the flame.
  7. Serve the ghosale sukke hot with rotis.
Ghosale sukke - step by step pictures

1.  Wash and peel the ridge gourds.
peeled ridge gourds
2.  Cut them into small pieces and set aside.
chopped ridge gourds
3.  Heat the oil in  a pan. Add the mustard seeds to it.  When the mustard starts spluttering,  add the curry leaves and chopped green chillies to it. Saute for few seconds. Then add the ridge gourds and stir nicely for a minute. Add salt and mix well.

4.  Cook covered on low flame till the ridge gourds become soft. Once the ridge gourds become soft, add the grated fresh coconut and mix well. Saute for a minute and remove from the flame.
tempering and cooking ridge goruds
 5.  Serve the ghosale sukke hot with rotis.
grated coconut added to make heerekayi upkari

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05 November 2014

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Heerekayi palya recipe - ghossale randayi - how to make ridge gourd sabzi

ridge gourd subzi
Heerekayi or ridge gourd palya recipe - Category - sabzi. Cuisine - Konkan region cuisine. This is a cuisine from konkan region where fresh and fleshy ridge gourds are available in plenty throughout the year. There can be two versions one with minimal spice and the other as spicy one. A spicy version of this dish goes well with roti, chapathi, curd rice and steamed rice.

I have used coarse masala paste prepared with coconut, fried red chillies, fried urad dal and sesame seeds. Small quantity of tamarind is also used to make it slightly sour. Garam masala enhances the taste and flavor. Tempering is a must in this dish as it gives an extra flavor to the dish. I do not add water while cooking ridge gourd palya. It tastes well when cooked in it's own juices.

Ridge gourd is a healthy vegetable which contains vitamin C, iron and dietary fibers. It is low in fat and calories. The dishes made with ridge gourd is light on stomach and easily digestible. So using ridge gourd often in the meal is good for all age people. Ridge gourd is called as heerekayi in kannada, ghossali in konkani, dhodka in marathi, turai or torai in hindi. 

I make few varieties of dishes with ridge gourd and those are palya, sukke, bhajji, bharli dhodka and curry. The curry made in combination with toor dal and ridge gourd is delicious and one of my favorite veg curries. Growing ridge gourd in the back yard is common in coastal konkan region.

Check out some other interesting sabzi recipes in this space hariyali chole masalakarlyachi peeth perun bhajikadai gobi and beans,  kadai bhindi,  paneer masala with cashew, matki usalmushroom munchurian, bharli bhindi,  radish subzi.

Heerekayi Palya Recipe - Ridge Gourd Sabzi Recipe
heerekayi palya in serving plate
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 2-3
Author : Vidya Chandrahas

Ingredients
  • 500 grams ridge gourds / heerekayi
  • 1/2  tsp mustard seeds
  • 2 sprig curry leaves
  • 1/2 tsp garam masala
  • 1½ tbsp oil
  • Salt as required
Grind to coarse paste
  • 1 cup grated fresh coconut
  • 6 - 7 red chillies, fried to light brown
  • 1 tsp split black grams / urad dal, fried
  • 1 tbsp sesame seeds / til, roasted
  • 1 large grape size tamarind
Method
  1. Wash and peel the ridge gourds. Reserve the peel to make chutney.
  2. Cut the peeled ridge gourds into small pieces and keep it aisde.
  3. Heat little oil in a kadai and fry the urad dal until aromatic.  Fry the red chillies till light brown. 
  4. Roast the sesame seeds till it crackles and keep it aside. Mix the coconut, urad dal, red chillies, sesame seeds and tamarind together. 
  5. Grind it to a coarse paste without adding any water. Transfer this paste to a bowl and keep it aside.
  6. Heat the oil in a kadai and add the mustard seeds to it.  
  7. When the mustards splutter,  
  8. add the curry leaves and saute for a while. Add the ridge gourds and stir nicely for  2 minutes. 
  9. Further cook covered on low flame till the ridge gourds become soft.
  10. Once the ridge gourds cook to soft,  add the ground masala and stir to combine.
  11. Add the garam masala and salt . Stir for 3 - 4  minutes and remove from the flame.
  12. Serve hot as a side dish to roti / chapathi and rice with curry.
Heerekayi Palya - step by step pictures

1.  Wash and peel the ridge gourds. Reserve the peel to make chutney.
peeled ridge gourd
2.  Cut the peeled ridge gourds into small pieces and keep it aisde.
chopped ridge gourd
3.  Heat little oil in a kadai and fry the urad dal until aromatic.  Fry the red chillies till light brown. Roast the sesame seeds till it crackles and keep it aside. Mix the coconut, urad dal, red chillies, sesame seeds and tamarind together. Grind it to a coarse paste without adding any water. Transfer this paste to a bowl and keep it aside.
ground masala paste
4.  Heat the oil in a kadai and add the mustard seeds to it.  When the mustards splutter,  add the curry leaves and saute for a while. Add the ridge gourds and stir nicely for  2 minutes. Further  cook covered on low flame till the ridge gourds become soft.
ridge gourd in kadai
5.  Once the ridge gourds cook to soft,  add the ground masala and stir to combine.
ground masala added
6. Add the garam masala and salt . Stir for 3 - 4  minutes and remove from the flame.
masala mixed
7.  Serve hot as a side dish to roti / chapathi and rice with curry.
heerekayi palya in serving plate

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08 December 2012

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Dodkyachi bhaaji - Heerekayi palya - Ridge gourd curry

Dodkyachi bhaaji recipe - Dodkyachi bhaaji and aamti is one of my favourite combinations. Whenever I go to vegetable market, I make it a point to buy some ridge gourd to make bhaaji, curry or chutney. Today I am sharing a recipe for a  simple side dish made with ridge gourd. The flavour is infused with onion and some spice powder. This bhaaji pairs well with aamti and varan.  It also goes well with rotis. Crispy and yummy pakoda can also be prepared with ridge gourds. Ridge gourd contains enenrgy, moisture, carbohydrates, dietary fiber, calcium, iron and phosphorus.Some ridge gourds are bitter in taste, check it for bitterness before cooking.

Recipes you may like

Dodkyachi Bhaaji - Heerekayi Palya - Ridge Gourd Curry
Prep time : 15 mins
Cook time : 10 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients 
  • 1 medium sized ridge gourd
  • 1 small sized tomato, finely chopped
  • 1 medium sized onion, finely chopped
  • 2 garlic flakes, crushed
  • 1 small green chili, chopped
  • ¼ tsp mustard seeds
  • ¼ tsp split black gram / urad dal
  • 4 curry leaves
  • ¼  tsp cumin seeds / jeera
  • ½   red chili powder
  • ½ tsp turmeric powder / haldi
  •  ¼  tsp kala masala or garam masala
  • 7-8 fenugreek seeds / methi
  • ½  tsp jaggery
  • Salt to taste
  • Oil as required
Method
  1. Arrange all the ingredients on a plate and set aside.
  2. Wash, peel and cut   the ridge gourd into small cubes.
  3. Heat oil in a pan. Add mustard seeds, urad dal, curry leaves and cumin seeds.
  4. Allow them to crackle nicely. Add onions, crushed garlic and green chilies, turmeric powder and red chili powder. Saute for  3-4 minutes.
  5.  Add chopped tomatoes, ridge gourd pieces, kala masala or garam masala, jaggery and salt. Mix well. Saute for a minute.
  6. Add ¼ cup of water and cook covered on medium flame. Cook  till the ridge gourd becomes soft.
  7. When done, serve the bhaaji hot  with rice and aamti or varan.  It also goes well with chapathi.
Dodkyachi bhaaji - step by step pictures

1. Arrange all the ingredients on a plate and set aside.
2.  Wash, peel and cut   the ridge gourd into small cubes.
3.  Heat oil in a pan. Add mustard seeds, urad dal, curry leaves and cumin seeds. 

4.  Allow them to crackle nicely. Add onions, crushed garlic and green chilies, turmeric powder and red chili powder.  Saute for  3-4 minutes.

5.  Add chopped tomatoes, ridge gourd pieces, kala masala or garam masala, jaggery and salt. Mix well. Saute for a minute. 

6.  Add ¼ cup of water and cook covered on medium flame. Cook  till the ridge gourd becomes soft. 
7.  When done, serve the bhaaji hot  with rice and aamti or varan.  It also goes well with chapathi.

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