"Gosale Shire-Loshney Gooli / Ridge Gourd Skin -Garlic Semi Dry Chutney" ... Gooli is a traditional method of preparing chutney that can be rolled into a ball consistency ... today gave my own twist and tried it for a change with garlic ... Remains good for a few days in fridge ... Best served with Dosa, Idly, poori, chapati/roti and Dalitoy-Rice ... Yummilicious ....
** Ridge Gourd skin edge slices/peels chutney which we call in Konkani Gosale shire chutney is a very famous dish from Konkani Saraswat Cuisine. While our ancestors learnt long back the benefits of veggie skins/peels and used them extensively in preparation of chutney, tambuli, it is only now that the world is going ga-ga over it. All round world specially in western countries people have suddenly woke up to its benefits claiming as their discovery. Well, that is no laughing matter, Isn’t it ??? Why, coz. it is we who are at fault, it is we who have not promoted our healthy cooking round the world and now when someone tries to snatch it from our we cry; foul. I really have no idea why settling elsewhere round the world should completely change one’s eating habits. We grew up eating them, lead a healthy childhood to adolescence, so it is not rocket science to understand that it is healthy and suits our body. No, we want to copy the west blindly, be it the clothes, the food or the ascent. Sigh, the world is trying to learn Indian Culture, religion, yoga etc. and we just brush it aside and ape them and follow them blindly.
** Well, to each one their own, I have never done so and always mix matched everything, I am staunch follower of Amchi food, while I still relish all that I find tasty and interesting from others, that’s life for me. Coming to this chutney I have posted a few varieties before, the traditional one along with my own twists and turn one’s too. I will share the links at the bottom of this recipe so that you can check out the same too. In my home, we love garlic and onions a lot, though we do avoid it on certain religious days, otherwise I always season my dishes with garlic or onion. That is the very reason why I love koddel and ambat from our cuisine, they have a lovely aroma that makes you want to eat a few morsels of rice more. So this time round I collected the skin ridges from the ridge gourd and put them aside over a few days so that I could collect a little bit more in quantity and prepare the chutney by cutting down on the quantity of coconut used by increasing the ridges for the same. The other major change was I kept the chutney simple and gave a twist of garlic and trust me it definitely tastes better than the original.
** Here is my simple recipe for "Gosale Shire-Loshney Gooli / Ridge Gourd Skin -Garlic Semi Dry Chutney" … My very own concoction dish ….
** I have used about 6-7 cups of roughly chopped ridges peel ie the outer ridge skin of the ridge gourd for this recipes. Clean, wash and pat it dry and then cut roughly to small pieces.
** Heat 2 tblsp of oil in a thick bottomed kadai, when hot lower the heat and add on 8-10 skin removed and cut to bit garlic, along with 5-6 green chillies also chopped to bits with 6-8 Red Kashmiri red chillies also cut to bits and fry for some time say 2-3 minutes.
** Now add the roughly chopped and kept ready ridge and continue frying all on medium heat for about 10 minutes. It should be slightly browned. Now add in a small lemon sized tamarind and 1 cup of coconut gratings and continue frying till the coconut also tuns crisp and lightly in color.
** Note : Do not raise the heat too much or leave the process unattended as it may get burnt, in which case you will get a bitter taste when chutney is prepared.
** Remove from fire and let cool completely. Now put in a mixer grinder along with 1 tblsp of Kala Namak and grind without addition of water. Keep mixing in between and continue grinding, you can add in a little bit of water for smoother grinding.
** Note : Addition of Kala Namak / Black Salt is a matter of choice. You can add in any salt of your choice. But I love the sting taste of this salt, so when it comes to dry chutney powder or that which needs to be tangy tasted, I add on Kala Namak and trust me, it tastes simply awesome.
** Note: Do not add in more than a few tablespoons of water while grinding or else the texture will not be of gooli ie you will not a balling consistency of chutney. However, do not loose heart if the chutney is thinner in texture, it will still be tasty. The gooli ie ball forming consistency is obtained by mixing and grinding evenly throughout without addition of water.
** Remove the chutney and immediately put it in air tight stainless steel box and store it away in the fridge. This chutney remains good for a few days but do remember to use clean spoon each time you remove some chutney. Also the frying part is important, if not done properly, the chutney will taste good but cannot be stored for more than a day or so.
** "Gosale Shire-Loshney Gooli / Ridge Gourd Skin -Garlic Semi Dry Chutney" is done and ready to be served. Though this taste best with pejja/ rice porridge/ ganji oota/ kanji or Dalitoy-SheetHa (Rice), you can serve it with dosa, idly, parathas too. In case you want to serve with Idly just add a little bit of water and make it slightly thinner in texture. A very aromatic garlic flavored chutney that is sure to be loved by one and all.
** The traditional recipe is prepared using jeera, rai, hing etc. In my home we love anything with garlic or onion and I had been thinking for a long time now to try it out with the same, however, could not get round to preparing it, so this time, I collected the ridge slices and stored them in fridge over a few days and then got down to preparing the same.
** Now I am sure to stick to this recipe as we simply loved it. I have actually kept this chutney simple without adding on any garam masala or other spices. I have not added on any pulses too, here the aromatic flavor is obtained from the mixture of ridge gourd and garlic itself and it is simply awesome. Though I served it as side dish with other dishes in thali, at night I had it with pejja/rice porridge and next morning with khotto/Idly and it was heavenly.
** For the other “Gosale Shire’ Chutney” Recipes, Please follow the link given below …
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