“Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)~2.” … This is dry coarsely ground chutney that can be bound into a ball consistency which is called gooli in Konkani Saraswat Cuisine … It is usually done with gosale shiri ie the ridges of ridge gourd skin, but today I just gave it a twist and added on Amla / Avalo / Gooseberry / Nellikai to the same and prepared the gooli … The outcome was really fantabulous … yummy yumz ….
** Gosale shire chutney / gooli is a typical or rather famous Chutney relished in every Konkani Saraswat household particularly towards southern part of India. I have already posted the ridge gourd skin chutney both with and without amla / avalo / gooseberry before in this Blog. The ridge skin part of the gourd is used in preparation of this chutney. The chutney is ground without addition of much water and the chutney which is called gooli meaning ball should come to balling consistency as shown in the picture. This is usually relished with Dalitoy and rice and the same chutney could be further ground into smoother texture and prepared into saar. This one is a little bit changed version, though the fact that I have used Amla / avalo here as the souring agent has done in same recipe before, here I have changed the Ingrdients slightly. Try this one out and enjoy as a side dish either with dal-chawal or roti or dosa.
** Here is the Simple Method of preparing the “Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)~2.” … My Style …
** Wash the Gosale / Ridge Gourd well and wipe them dry. Slice off the ridges (shire) of gosale (ridge gourd) and chop them into small pieces. I had about 4 cups of the chopped ridge skin pieces.
** Wash about 4 amlas / avalo / gooseberry and wipe them dry. Chop into small pieces and discard the inner seed. Put the pieces in half a cup of water and cook for 3-4 minutes till it is slightly cooked. Remove and keep it aside to completely cool down.
** In a thick bottomed kadai heat 1 tblsp oil, when hot add in tblsp of jeera, ½ tsp of fennel seeds, 10-12 curry leaves, 5-6 green chillies broken to pieces, 1 tsp of hing powder and fry well. Now add the ridge grourd skin pieces and further fry for about 4-5 minutes. Finally add in 2 cups of grated coconut, fry till you get a nice aroma for about 8-10 minutes. Add salt to tast, mix well and leave it aside to cool completely.
** Note : The traditional method calls for frying the coconut till you get reddish tinge. However I do not like it as the taste of the gosale/ridge gourd gets a bit lost in the process and I like my chutney with a bit of greenish tinge and stronger ridge gourd flavour. You can choose to follow any method.
** Add the roasted ingredients into the mixer grinder along with the cooked amla pieces along with the water it is cooked in and grind to a coarse paste. Do not add much of water, as you should get a well mixed but coarsely ground chutney which we Konkani’s call 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).
** “Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)~2.” Is done and ready to be served. You can serve this with Rice and Dal or Saar and it tastes awesome. You can even relish it with Idly or dosa or chapati too. Try this delicious chutney / gooli and enjoy with your family and friends.
** You can also check up on the link given below for similar “Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)~1", which is almost same except changes in some simple methods and ingredients ….
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