Ridge Gourd (Gosale)- Besan Kadhi.

“Ridge Gourd (Gosale)- Besan Kadhi” … kadhi chawal is one of the favorite meals of North Indians ... they differ a little bit as per the region, especially with seasoning ... here is another favorite Besan Kadhi with added goodness of veggies … I added Ridge Gourd also known as Gosale/ Shirala/ Turai/ Beerakai/ Heerekai ... simple and easy to prepare, tastes awesome served with Moong Dal- Rice Khichidi or Plain Rice or midly spice pulav … Yummilicious ….

** We just love “Besan Kadhi” with addition of any veggies or pakodas at home. I have even prepared them with boiled eggs. It is very easy to prepare, all you need is some curds and besan which is available almost in every kitchen of Indian home. It is considered rich in vitamins, minerals, protein and calcium as it is prepared with curds. Is said to remove fatigue with the perfect combo of protein and Iron. Good for digestion as it contains good bacteria which is good for the gut. And above all it is very good for maintaining healthy weight as it is almost fat free if cooked without much of oil. 

** While we enjoy all types of food, let us also remember to keep in touch with our roots by including those dishes into our cuisine that have been handed over to us by passing generations. So go ahead and enjoy this simple veggie kadhi in any way you desire. I written in detail many a times before about this dish kadhi, so just use the search option for more variations of the same. You will have plenty of choices, and many more to follow. So keep watching this space and yes please do drop in a message or mail me for queries. Always enjoy good home food for a healthy and happy family. 

** Here is my recipe for “Ridge Gourd (Gosale)- Besan Kadhi” ... my own style ....

Ingredients :

Ridge Gourd/ Gosale/ Shirala/ Turai/ Beerakai/ Heerekai : 500 gms approx.

Curds/ Dahi/ Yogurt : 1 cup

Besan/ Bengal gram (chick peas) flour : 2-3 tblsp

Haldi/ Turmeric Powder : 1/2 -1 tsp

** For Seasoning/ Tempering/ Tadka/ Pannaka :

Hing/ Asafoetida Powder : 1 tsp

Dried Red Chillies/ Sukki Mirsanga/ Sukhi Mirchi/ Menasu : 2-3 cut into pieces.

Jeera/ Cumin Seeds : ½ tsp

Mustard Seeds/ Rai/ Sasam : ½- 1 tsp

Black Pepper/ Mire/ Miri : ½ tsp Coarsely Crushed

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp

Salt/ Namak/ Meeta : to taste

** Wash, wipe dry and then thinly slice off the ridges of ridge gourd (Gosale shire in konkani). Cut them into one inch sized cubes, put in a colander and rinse under running water and keep it aside for 10 mins. to drain off excess water.

** Note : You can check picture of collage for ridge gourd cutting and the ridges kept aside. Do not throw the ridges as it can be prepared into a tasty chutney. I have shared the recipe elsewhere in the blog, do use search option if need be. 

** Add the ridge gourds pieces into a thick bottomed kadai/ vessel/ pan along with ¼ cup of water and cook covered till almost done. Say about 70%, do not overcook and turn it too soft, it should hold the shape and be just about cooked.

** In a vessel add in the curds along with 2 cups of water and churn to a smooth mixture. I have used curds prepared out of skimmed milk at home. You can use any curds. But using of skimmed milk reduces the calorie content in the kadhi.

** Add besan, haldi powder and salt to taste to the curds and further beat it all together to a smooth batter without any lumps. At this point to not add in more water as it is always better to add it as much as necessary after cooking. 

** Add this prepared besan- curds mixture to the cooked ridge gourd pieces in vessel, mix well and bring to a boiling point on medium heat, stirring often to avoid it getting stuck at the bottom or getting burnt on sides. 

** At this point the kadhi will thicken and you can add in more water to bring to the right consistency. It is difficult to mention the exact amount of water needed as it also depends on the curd texture used, so use you judgement. 

** Continue cooking on medium heat and once thoroughly boiled lower the heat to minimum and let simmer while we prepare seasoning. Keep stirring often and do not at any point leave kadhi unattended or let it get burnt or stuck to the bottom. 

** For Seasoning/ Tempering/ Tadka/ Pannaka :  Heat coconut oil in a  pan, add mustard seeds, when it splutters add jeera, crushed pepper, curry leaves, hing, red chilies pieces and fry for a second. Remove and pour over simmering  kadhi.

** Mix well, remove and keep aside the kadhi covered for a 15-20 minutes for the flavours to seep in. Before serving check consistency and if you find it too thick add some hot water, check and add salt if needed, mix well and its ready. 

** “Ridge Gourd (Gosale)- Besan Kadhi” is done and ready to be served. Kadhi always tastes best served with moong dal- rice khichidi though you can serve it with plain rice too. So go ahead and enjoy this dish with your family and friends.

** There are a few more kadhi recipes with various combinations in the blog which you will find using search option. One of the most sought after one is pakoda kadhi, which tastes excellent, do give it try and if possible a feedback to me, Thank you.