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

November 30, 2014

Ghosale sukke - 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

Preparation time 5 minutes
Cooking time 10 minutes
Serves 2

  • 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


1.  Wash and peel the ridge gourds.
peeled ridge gourds

2.  Cut them into small pieces and set aside.
chopped ridge gourds

  1. Heat the oil in  a pan. Add the mustard seeds to it. 
  2. When the mustard starts spluttering,  add the curry leaves and chopped green chillies to it. Saute for  few seconds. 
  3. 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. 
  5. 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

  Serve the ghossale sukke hot with rotis.
grated coconut added to make heerekayi upkari

November 5, 2014

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

ridge gourd subzi
Heerekayi or ridge gourd palya recipe - Category - subzi. Cuisine - Konkan region cuisine. This is a simple and easy to prepare side dish for roti or chapati and rice with curry. Check out some other subzi 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.

Preparation time  10 minutes
Cooking time  15 minutes
Yield - serves 2 - 3.

  • 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


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. Fruther  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. Serve hot as a side dish to roti / chapati, and rice with curry.
masala mixed

heerekayi palya in serving plate

December 8, 2012

Dodkyachi bhaaji - Heerekayi palya

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. 

Preparation time - 15 minutes
Cooking time - 10 minutes
Yield - serves 2

  • 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


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.

Also check other side dish recipes in this space