"Gosale- Sukkale Sungata Ambata (Ridge Gourd- Dried Prawns Curry)" ... tried preparing ambat with addition of dal to gosale and dried prawns with onions seasoning today and it really tastes fantabulous ... best served with ukde sheetHa/ red boiled rice or steamed rice ... Yummilicious ...
** I have already posted the recipe for a similar Sukkale Sungata or Dried Prawns curry with addition of pumpkin and this recipe is exactly the same but with addition of gosale/ ridge gourd. As I have already written in detail about it, I will not repeat the same over again, but will write out only the recipe and also share the link at the bottom to that recipe which you can browse through and try out with pumpkin in place of ridge gourd too.
** Here is my simple recipe for "Gosale- Sukkale Sungata Ambata (Ridge Gourd- Dried Prawns Curry)" … My Style …
** Ingredients :
Gosale/ Ridge Gourd : 250-300 gms.
Sukkale Sungata/ Sun Dried Prawns : 1 cup
Onion/ Piyavu/ Kanda : One small sized.
Sal to taste
** Masala to be Ground :
Coconut / Soyi : 1 cup finely grated fresh coconut
Kashmiri Red Chillies / Kumte Mirsanga : 8-10 chillies fried in little bit of oil.
Tamarind / Imly / Chinchama : one small marble sized ball.
** For Tempering / Seasoning :
Oil : 2-3 tblsp
Onion/ Piyavu/ Kanda : One medium sized.
** Peel off the skin and chop the onions both given under ingredients and tempering finely and keep aside ready separately.
** For Preparing the Sukkale Sungata/ Sun Dried Prawns : Clean the prawns, trim off the head, tail and the legs gently and retain only the body portion. Wash them gently in water and then soak them in lukewarm water for about 10-15 minutes, gently rinse so that you don’t break them and they are ready to be used.
** Wash the Gosale/ Ridge Gourd, slice off the ridge portion thinly and cut the gourd into 1.5 inch size cube and keep aside ready. Do not discard the sliced off ridges, you can store it in fridge and prepare awesome chutney for which I will post a link at the bottom of this recipe.
** Add in the prepared and kept prawns in a pressure cooker pan in a layer enough water and pressure cook to only one whistle on medium heat. Let the pressure fall on its own and then open and keep the cooked prawns ready aside.
** For the Masala to be Ground : Add in the coconut, fried red chillies (plus or minus depending upon individual preference) and the tamarind into a mixer grinder and grind to a very smooth paste with little bit of water. You can strain a little bit cooked water from the pressure cooker and use it too. That is what I usually do. In any case do not use too much water nor make the ground masala thinner in texture.
** In a thick bottomed vessel add in the gosale/ ridge gourd pieces and little bit of water, again if there is any more left out cooked water from prawns you can use the same. Cook till the gosale is 75 % done. Now add in the cooked prawns and one finely chopped onion pieces and bring together to boil and cook till gosale is 85% done.
** Add in the ground masala to the cooked Sukkale Sungata/ Dried Prawns- Gosale/ Ridge Gourd in the vessel and mix gently. Check and add in water if necessary to bring to a thick gravy consistency. Add salt to taste, mix well and bring to boil on medium flame.
** Once it comes to full boil, lower the heat and let it simmer. Keep stirring in between to avoid the masala getting burnt. Do not let the curry get overcooked as gosale has a tendency of turning mushy and it turns out unpleasant in taste if it does so, also do not stir much.
** For Seasoning : Heat oil in a small pan, when hot lower the heat and add in the chopped onion and fry till the onion turns brown in colour. Do not keep the heat too high or leave the seasoning unattended, the onions may start getting burn from the sides. Keep mixing often to get evenly fried onion. Once browned, remove and pour this over the simmering curry and keep the dish covered aside for the flavors to seep into the curry.
** "Gosale- Sukkale Sungata Ambata (Ridge Gourd- Dried Prawns Curry)" is done and ready to be served. Tastes best served with red ukada (boiled) rice or ordinary plain rice, but you can also relish the dish with roti / paratha / poori in which case see to it that you keep the curry slightly thicker in texture than for the rice.
** I served it with red boiled rice/ ukde sheetHa along with some potato and suran fries and it was a fantastic lunch in all with dessert as a slice of dasheri ripe mango slice. However, if you do not want to have it with rice of roti, the other best combo is with this curry is Panpolo/ Neer Dosa or Idly, it tastes wonderful. Enjoy this curry hot with your family and friends.
** For the “Pumpkin- Dry Prawns Ambat” Recipe, Please follow the link given below …
** For the “Gosale Shire Chutney/ Ridge Gourd ridges (Skin) Chutney” Recipe, Please follow the links given below …
** There are more recipes with both “Sukkale Sungat/ Dried Prawns” and “Gosale/ Ridge Gourd” which you can browse through from the links given below ….
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Thanks.