Gointa- Batato- Piyavu- Ambado Ghalnu Songa (Pointed Gourd- Potato- Onion- Hogplum Spicy Dry Curry).

“Gointa- Batato- Piyavu-  Ambado Ghalnu Songa (Pointed Gourd- Potato- Onion- Hogplum Spicy Dry Curry)” … Songa is one of the most sought after spicy side dish from GSB Konkani Saraswat Cuisine prepared in various combinations that tastes excellent served with dalitoy- SheetHa (dal- chawal) or Chapati/ Roti/ Parathas ... here is a simple combination of songa prepared with potato, onions and hogplums …. Yummilicious ....

** Batato- Piyava Songa (Potato- Onion Curry) is a very famous side dish from GSB Konkani Saraswat Cuisine prepared and enjoyed in almost every home of people belonging to this community. This is a semi dry spicy dish that goes very well with roti or Dal-Chawal. In GSB Konkani home of yesteryear rice was the main staple dish for lunch and roti or chapati/ poori was hardly prepared and if done was served for breakfast. So this dish was served during meals along with Dalitoy (spiced dal) and Chawal (rice). With changing times and people migrating to different destinations food habits have also changed and people began adapting to local food as was the place of their stay. 

** I must mention her that there was a phase when rice was shunned and was rumored to be not good for health, it still is done so by many physicians/ nutritionist. However, in recent years once again just like how coconut oil too was made the culprit for health issues and now which has been bouncing back to its original place, so is the rice too.  Wheat was savored more on the northern parts of India and was promoted to be better than rice, hence people switched on to the same and hence some dishes began taking back seat as they could not be served with roti, while some like dry and semi dry dishes continued to adorn on table during meals as they could be served with roti . 

** Technology has made the world small and reachable at finger tips and now people do learn about false/ real news or that promoted by vesting interests. Once again some nutritionist who stand strong on the values of Indian traditions and food habits has begun to promote food habits that which our ancestors followed, and for me it was very heart warming to know that as I always believed that what we ate through childhood without falling sick and were bouncing with good health was definitely good for lifelong. Well, I may be wrong, but yes, at least I have begun to follow my Ammas pattern with little changes to suit advancing age and lifestyle which is also important to keep in mind. 

 ** Coming to songa, this is a very spicy dish though you can prepare it less spicier depending upon family preferences. Again, this is one dish that can be easily served with rice or roti and it tastes great either way, which makes it suitable for all. Addition of potato adds on to its tastes as it binds all the other veggies added which is important. However, I must mention that you can prepare this dish with any veggie/ non-veg combination of your own, so don't hesitate to try it out. Pointed gourd is available all round the country, while hogplum/ ambado is seasonal ie it is available only during monsoon. You can replace the same with tamarind while grinding masala or any other tart veggie too. 

** Here is my recipe for “Gointa- Batato- Piyavu-  Ambado Ghalnu Songa (Pointed Gourd- Potato- Onion- Hogplum Spicy Dry Curry)” ... my style ..... 

** Ingredients :

Gonta/ Parval/ Parwal/ Pointed Gourd : 250 gms.

Piyavu/ Kanda/ Onion : 3 large sized.

Batato/ Aloo/ Potato : 3 large sized or 4 medium sized.

Ambado/ Hogplums : 3-4

Sasam/ Mustard Seeds/ Rai : 1 tsp

Karbevu/ Curry Leaves/ Kadipatta : 10-12 fresh leaves

Oil/ Tel/ Tela : 3 tblsp

Salt/ Namak/ Meeta : to taste

** For Ground Masala :

Soyi/ Coconut/ Nariyal  : ¼ cup freshly grated.

Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 12-15

Kothambari/ Coriander Seeds/ Dhania : 2-3 tsp.

** Chinchama/ Imly/ Tamarind : a small marble sized to be added while grinding masala only if hogplum is not used only.

** Slice off both side edge sides of the pointed gourd, cut them horizontally and again vertically into pieces. Say about 4 pieces of each gourd or if too large you can cut them into six pieces. Keep it ready aside. 

** Peel off the skin and cut the potato into large sized cubes, say about of 1 inch. Wash and keep them ready aside soaked in water to avoid discoloration.

** Peel off the skin of the onions and cut them also into cubes of the same size as of the potatoes. Keep them ready aside.

** Wash, wipe dry and slice off edge of stem side of hogplums. Slightly crush them with a heavy weight to just crush them as shown in the picture. If the hogplums are tender you can cut them into 2-4 pieces depending upon its size.

** In a pressure cooker pan add in the parval and potatoes pieces. Add in just enough water, say about an inch above the ingredient level and pressure cook to one whistle only. Remove and keep aside to cool a little bit. Once it has cooled down to say about 5 mins. then with the help of tongs, release the pressure by lifting the weight, if any and open the lid. Be careful and stand away as the steam may pass on.

** For Ground Masala : Grind the masala in a mixer grinder with coconut, coriander seeds and red chillies. If not using hogplums to the curry then remember to add tamarind while grinding. You can use veggie cooked water for grinding purpose which is what most of us do while grinding masala to any curry. However, do not add in much water as the paste should ground thick and to a smooth texture, yet not very fine.

** In a thick bottomed kadai, heat the oil and add mustard seeds, when they crackle add curry leaves, fry for a minute and then add in the onions and fry until translucent. When done add ground masala, salt to taste, crushed hogplums, remaining water from veggies cooked if any and mix well. Cover and cook on low heat stirring in a few times until the masala comes to a boil and the hogplums are cooked and done.

** Lastly add in the cooked parval, potatoes and mix well. Check out the consistency and add in water only if required, ie if you find the curry too thick. This is a semi dry curry, so be careful with addition of excess water, though it does dry up on cooling. Cover and cook on slow for 5-7 minutes stirring once or twice in between. Remove and keep it aside covered for 10-15 minutes for the curry to be infused well with flavors. If you find the curry too thick while serving you can add some boiling water and mix well. 

** “Gointa- Batato- Piyavu-  Ambado Ghalnu Songa (Pointed Gourd- Potato- Onion- Hogplum Spicy Dry Curry)” is done and ready to be served. Though in GSB Konkanir Saraswat homes we serve it as a side dish with dalitoy and sheetHa (spiced tuvar dal- rice), it tastes equally delicious served with chapati/ roti/ parathas as it is a semi dry dish. Again, I must mention here that Shevai (string hoppers/ idiyappam) served with songa is a hit combo in our community and almost everybody loves it. I also love it with panpolo (neer dosa) or any other crisp dosas as it combines very well. 

** I am sure your family will have their own preferences depending upon your food habits, but rest assured this is one dish that goes well served with almost anything. Though this dish taste best served very spicy, you can increase or decrease the number of red chillies as per your taste level on spices. It’s always individual choice. But do remember that addition of both potatoes- onions imparts some sweetness to curry while blending with spices, so add spices accordingly. Do try out this dish and enjoy with your family and friends, I am sure it will be loved by one and all, remember home cooked is always the best.