Ridge Gourd Peel Saar with Hog plum and Rice.

Gosale Shire Saaru-Ambado ghalnu ani Sheetha.

Remove the ridges (shire) of 2 big gosale (ridge gourd), wash and chop them fine.

Heat 1 tblsp oil in a big kadai. Add 1 tblsp of jeera, fry a bit add 1 tsp of rai (sasam), 5-6 curry leaves, 2-3 green chillies broken to pieces, 4-5 red kashmiri chilli broken to pieces, 1 tblsp of hing powder & fry well. Add the ridge gourd skin and further fry for about 4-5 minutes. Add 1 cup of fresh grated coconut, fry till you get a nice aroma for about 8-10 minutes. Remove and grind to a very fine paste with water.

In a Vessel add the above ground masala with enough water to bring in to the consistency of saar. Sice the sides of one or two hog plums (depending on its sourness) and add to the saar along with the seed and a small piece of jagger. Bring to a boil, let it simmer for 5-10 minutes.Serve hot with rice.

Note: The traditional method calls for frying the coconut till you get redish tinge. However I do not like it as the taste of the gosale / ridge gourd gets a bit lost in the process. You can choose to follow any method.

If Hogplums are not available or if they are not to your liking you can add a small marble sized tamarind while grinding the masala.