"Gosale Shire- Avalo ghalnu Gooli (Ridge Gourd Skin- Indian Gooseberry Chutney)-1" ... if you thought that the outer skin of ridge gourds were a waste, think again ... gooli in GSB Konkani Saraswat Cuisine, is a reference to chutney that is ground coarsely and can be rolled into a ball ... there are many types of gooli/ chutney that can be prepared and this is just one out of them ... traditionally prepared only with gosale shiri (ridges of outer skin of ridge gourd), I gave a twist and added on avalo/ amala/ gooseberry/ nellikai, instead of tamarind to bring out the tangy taste ... tastes best served with pejje jevana (rice porridge/ ganji oota) along with a papad ... try it, tastes wonderful ... Yummiliicous ....
** Gosale shire chutney/ gooli is a famous Chutney relished almost in every GSB Konkani Saraswat household particularly towards southern part of India. I have already posted the ridge gourd skin chutney both with and without addition of amla/ avalo/ gooseberry/ nellikai before in this Blog. Here only the ridges of the outer skin of ridge gourd/ gosale is used in preparation of this chutney. The chutney is ground coarsely without addition of excess water to a consistency that can be rolled into a ball that is called gooli meaning ball in konkani, just as shown n in the picture.
** There are many varieties of gooli/ chutney that can be prepared be it with addition of any veggies or even some non. veg like eggs, dry fish etc. I have shared quite a few of them as this is loved the most to be served along with pejja/ rice porridge/ ganji oota in my home and will be doing a lot more in future, so plz. keep a watch out for this space. Though its is usually relished with pejja/ rice porridge, it tastes equally good with dalitoy (spiced tuvar dal) and sheetHa (rice) too. Again, if desired you can enjoy it with dosa, idly, appo, roti, parathas or any other dishes of your choice.
** As I mentioned this chutney is traditionally prepared as per the recipe given below except that I have added avalo/ Indian gooseberry instead of tamarind (chinchama) to bring out the tangy/ tart taste, you may add any you prefer or is available. I must mention here the same chutney can be ground to a very fine texture with addition of water and made into a saar/ saaru and it tastes fantastic served steaming hot with rice. I have shared it in the Blog which you can browse through or search in the common link to amla dishes shared below. Do try out the dishes and give me a feedback if possible.
** Here is my simple recipe for "Gosale Shire- Avalo ghalnu Gooli (Ridge Gourd Skin- Indian Gooseberry Chutney)-1" ... my style ...
** Wash Gosale/ Ridge Gourd and wipe them dry. Slice off the ridges (shire) of gosale (ridge gourd) as thinly as possible and chop them into small pieces. In all I had about 4 cups of the chopped ridge skin pieces.
** Wash about 2-3 large sized amlas/ avalo/ Indian gooseberry/ nellikai and wipe them dry. Chop them into small pieces and discard the inner seed. Put the pieces in vessel with half a cup of water and cook for 5 minutes or until it is slightly cooked. Remove and keep it aside to completely cool down to room temperature.
** Note : You can either pressure cook to one whistle or microwave for 2-3 minutes the amla/ avalo/ Indian gooseberry pieces too.
Remove the ridges (shire) of 2 big gosale (ridge gourd), wash and chop them fine. Chop two amla (avalo) into fine pieces after removing the inner seed in it. 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 grourd skin & further fry for about 4-5 minutes. Add 3 cups of fresh grated coconut, fry till you get a nice aroma for about 8-10 minutes
** In a thick bottomed kadai heat 1 tblsp oil (tel/ tela), when hot add 1 tblsp of cumin seeds (jeera), fry a bit then add 1 tsp of mustard seeds (rai/ sasam), 5-6 curry leaves (kadipatta/ karbevu), 2-3 green chillies (hari mirchi/ tarni mirsanga) broken to pieces, 4-5 red kashmiri chilli (byadgi mirchi/ kumte mirsanga) broken to pieces, 1 tblsp of hing (asafoetida) powder and fry well all together for a few minutes.
** Now add the cut ridge gourd skin pieces and further fry all together for about 4-5 minutes. Finally add in about 2 cups of freshly grated coconut, mix well and fry till you get a nice aroma. This will take time say about another 5 minutes.
** Note : The traditional method calls for frying the ingredient until the coconut is roasted to a reddish tinge. However, I do not like it, as the taste of the gosale/ ridge gourd is lost in the process and I like my chutney to be a bit of greenish tinged with a stronger ridge gourd flavour. You can choose to follow any method.
** Add the roasted ingredients into the mixer grinder along with cooked and cooled amla pieces along with the water in which it is cooked in and grind all together to a coarse paste. Keep mixing the ingredients in between grinding to get an evenly ground chutney and add water sprinkling some only if required,
** Note : Do not at any point add excess water in one go while grinding the chutney or the required texture will not be obtained. For this chutney we need a well mixed but coarsely ground mixture which we Konkani’s call as gooli. It should come to a balling consistency when rolled in hand and the whole chutney should be rolled into a round huge ball (meaning of gooli actually is a small ball).
** "Gosale Shire-Avalo ghalnu Gooli (Ridge Gourd Skin-Indian Gooseberry Chutney)-1" is done and ready to be served. Tastes best served during peeje jevana ie with rice porridge during meals along with some roasted/ fried papad or oodi/ fryums. However, you can also serve it with Dalitoy (spiced tuvar dal) and sheetHa (rice) and it tastes equally awesome. You can even relish it with Idly, dosa, chapati, roti, poori, appo etc. Try this delicious chutney/ gooli and enjoy with your family and friends.
** The shelf life of this chutney is not long and it remains good if stored immediately in fridge for only 2-3 days and is not recommended to be stored in freezer, so prepare and enjoy according to your requirement only. I always prepare this to be whenever I purchase ridge gourds and in my home i serve it during lunchtime with pejja/ rice porridge/ ganji oota along with tallele visonu/ surmai fish fry and we love the combo very much. If you are a non- vegetarian, then do try out this combo, its fantastic.
** There are plenty of other recipes in the Blog with "Gosale/ Ridge Gourd and Gosale Shire/ Ridge Goourd Skin" which you can browse through the common links shared below and try them out in leisure ...
https://gayathrifoodbytes.blogspot.com/search?q=gosale+https://gayathrifoodbytes.blogspot.com/search?q=gosale+shire
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