“Gosale Shiri- Karbeva Gooli (Ridge Gourd Ridges- Curry Leaves Dry Chutney)” …A delicious dry textured chutney that can be rolled into a ball consistency, hence called gooli from Konkani Saraswat Cuisine … I tweaked it a little bit and added on curry leaves to increase calcium content … Yummilicious …
** Gosale shire chutney ie ridge gourd skin chutney is a dish that is prepared often and I have shared many tweaked versions of the same. In my home, we love this type of dry chutney that tastes awesome served with pejje jevana (rice porridge). Gooli as I have often mentioned is just a word used which means ball. Here the reference is gooli instead of chutney as the chutney is ground to slightly coarse texture and when rolled can be made into a ball form.
** Recently I came across a talk on You tube where in the Guruji mentioned means of adding on different types of veggies to increase various vitamin levels instead of popping pills. As we age our body does not churn out all vitamins and minerals as it used to in younger days and Doctors prescribe medicines for the same, and we do not have choice but to take them to keep our health in good condition as shows our blood reports every year.
** Ayurveda has been neglected a lot by most of us, as we somehow rely more on Allopathic medicines as they give instant relief. But we forget that the instant relief are always short lived and the issues crop up in a few months or years for sure. Interestingly many good sites share a lot of knowledge on the same subject too and is quite interesting to note that all are available in our nature abundantly and we just need to add them into our diet.
** I always knew Curry Leaves were very good for health and had loads of Vitamins and Minerals in them, and always added them in some form to dishes. It was mentioned in the talk to add to all curries a little bit of the same while grinding especially to chutney’s. So, today when I prepared gooli I added on plenty of curry leaves too and it was quite tasty and we relished it with chapati/ roti along with some dal and curds.
** We should always be thankful to nature and learn more about such matters and go in for the same in place of medicines as they are not good in the long run as they contain chemicals in some form. Also avoid dishes that are added with preservatives, I believe they dehydrate the body and slowly affect muscles or gives muscle pain as we age. Small issues that we never think of in younger age, but grateful to technology that gives us so much knowledge.
** Here is my simple recipe for “Gosale Shiri- Karbeva Gooli (Ridge Gourd Ridges- Curry Leaves Dry Chutney)” … which is the same as the original except with the addition of curry leaves for this one, but will be sharing the whole recipe again, sharing also a common link to all gooli recipes in the Blog, do try them out they taste awesome especially with pejje jeavan ie rice porridge/ kanji/ ganji oota …
** 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 2 cups of the chopped ridge skin pieces. You can also collect them and store in fridge and prepare the next day too.
** Wash half cup packed fresh karbevu/ curry leaves and wipe them also dry. See to it that there is no trace of water in them as it becomes easier for frying the same. Do use fresh karbevu/ curry leaves for the recipe, stored ones somehow lose out on taste.
** In a thick bottomed kadai heat 1 tblsp oil/tel, when hot, lower the heat and add in tblsp of jeera Cumin) seeds, 1 tblsp of methi (fenugreek) seeds, ½ cup of curry leaves (kadipatta/ curry leaves), 5-6 green chillies (hirwi mirchi/ tarni mirsanga) broken to pieces, 1 tsp of hing (asafoetida) powder and fry well, say for 2-3 minutes, till you get a good aroma.
** Now add the ridge gourd skin cut into small pieces and further fry for about 4-5 minutes. Finally add in 1 heaped cup of grated coconut/ soyi/ nariyal and fry all till you get a nice aroma for about 5-7 minutes. Be careful and do not burn or roast the coconut to brown, just roast it on low heat. Add salt to taste, mix well and leave it aside to cool completely.
** Add roasted ingredients in mixer grinder with a marble sized piece of tamarind/ chinchama/ imly and grind to a coarse paste, mixing often but not adding in much water. Here we need the chutney to remain coarsely ground so addition of water should be avoided as much as possible. If absolutely necessary you can sprinkle some and grind.
** Note : Addition of excess water turns the chutney softer and thinner in consistency and cannot be formed into ball consistency which is what gooli means. However, if you are not interested much in forming it to rolling form, then you can add little more water and grind to smooth texture too. Finally it is always individual preference when it comes to food.
** “Gosale Shiri- Karbeva Gooli (Ridge Gourd Ridges- Curry Leaves Dry Chutney)” Is done and ready to be served. You can serve this with Rice and Dal/ Saar or with chpati/ roti and it tastes awesome. You can even relish it with Idly or dosa or chapati too if desired. I at times apply it slightly on toasted bread slices too and relish, tastes great.
** Any Gooli form of Chutney tastes best with Pejje Jevana/ Ganji Oota/ Kanji/ Rice Porridge and in most southern parts of India especially in Konkani Saraswat Homes we serve it usually for dinner with ukde sheetHa pejja (red boiled rice porridge) with some veggie upkari (bhaji) as accompaniment and it tastes excellent, try it and you will love it.
** If you are non-vegetarian and can afford to a have a heavier dinner without health issues then serve along with fried fish, it’s totally a wonderful combination, which we used to relish during our younger days and I really yearn to have it even now. Do try this delicious chutney/ gooli and enjoy with your family and friends and do give me a feedback if possible.
** Sharing a common link to all “Chutney Gooli” recipes below, do browse through and try them in leisure, they all taste wonderful ….
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