“Spicy-n-Tangy Ambuli- Karbevu- Gosale Shire Gooli (Raw Mango- Curry Leaves- Ridge Gourd Skin Chutney)” … Gosale shire gooli is one of the best out of waste dishes prepared from GSB Konkani Saraswat Cuisine in most homes and there are plenty of variations in which you can try them out … I myself have shared quite a few in the last decade and here is to adding another one to the never ending list of chutney gooli that tastes best served with pejje jevana (rice porridge meals/ ganji oota) especially during monsoon when it rains heavily … Yummilicious …
** Gosale in Konkani ie Ridge Gourd in English is a veggie I loved be it prepared as simple bhaj or added to curries. While the veggie is favorite so is the outer skin chutney prepared into thick chutney ie gosale shire gooli as addressed in Konkani. I never discard the peeled ridges and always prepare this chutney as both hubby and me love it. Over the years I have made plenty of variations and prepared this gooli and each time it has surpassed by expectations. I must mentione though I have done so many times that Gooli is just a word used which means a ball. Here the reference is gooli instead of chutney is as the chutney is ground to slightly coarse texture and when rolled can be made into a ball form.
** I have included many types of gooli recipes in my blog and all you have to do is use the search option or go via the common link shared at the bottom of this link for access. If you are discarding the peels of veggie or the inner seeds then just browse through recipes here which are in plenty, trust me, you can turn them to delicious chutney or sanna polo (spicy small dosa) to be served during meals, they all are traditional methods of preparation handed down generations in Saraswat Cuisine that are not only healthy but excellent in taste. One really needs to prepare and enjoy them before you come to conclusion just by reading the recipes, as there is much more in taste than matter read.
** Here is my recipe for “Spicy-n-Tangy Ambuli- Karbevu- Gosale Shire Gooli (Raw Mango- Curry Leaves- Ridge Gourd Skin Chutney)” … my style ..
** Ingredients :
Ambuli/ Raw Mango/ Kairi/ Mavinakayi : ½ small sized
Karbevu/ Kadipatta/ Curry Leaves : ½ cup
Gosale Shire/ Ridge Gourd Skin Ridges : 2 cups
Tarni Mirsanga/ Hari Mirchi/ Green Chilly : 4-5
Gummy Hingu/ Hing/ Asafoetida : a small piece, say 1/8 inch
Jeera/ Cumin Seeds : 2 tblsp
Soyi/ Nariyal/ Coconut : ½ cup
Narlel Tela/ Nariyal Tel/ Coconut oil : 2 tblsp
Kala namak or Ordinary Namak : to taste
** Heat coconut oil in a thick bottomed kadai, when hot add hing, when it melts, remove and keep it aside. Now add jeera, fry for few seconds, then add green chillies cut to pieces, drained and kept ridge gourd pieces, curry leaves, raw mango skin pieces and fry all for together on medium heat for 3-4 minutes or until there is not trace of water and it turns slightly crisp. You may raise the heat if necessary only.
** Lastly add coconut gratings and continue to fry all together on medium to low heat until evenly roasted and you get an nice aroma, say for just another 4-5 minutes. Do not let the coconut turn brown or even reddish tinged to avoid over frying, just crispy is enough. Remove and add in the fried and kept piece of melted hing, salt to taste and mix all together evenly and keep it aside to cool to room temperature.
** Add the cooled roasted ingredients into the mixer and grind to a coarse paste WITHOUT adding water. Just see to it that you mix it well in between while grinding so that all the ingredients are evenly ground to a semi coarse yet smooth texture. While pick a few tablespoon of the ground gooli chutney and roll between palms you should be able to roll it into a smooth ball without cracks, then it’s done.
** Note : Gooli chutney should be ground well mixing often in between without adding of water as the ingredients leave out sufficient water while grinding process is followed properly. In case you still find it difficult and the ingredients are not getting ground then you may sprinkle some water and continue grinding until done.
** Note : Avoid grinding the above ingredients immediately when hot or else the coconut will begin to leave oil as it gets more heated in mixer grinder, this makes the gooli/ chutney not only loose in taste but also in texture. Again, there are chances that it will turn rancid even when stored in fridge for a few days, so be careful.
** Remove into a bowl and then begin to roll it into a ball (meaning of gooli as is the name of the chutney ie meaning a small ball). Put it in an air tight container or stainless steel box and immediately store in fridge if not to be served immediately. If left at room temperature there are chances of it being spoilt, so be careful. Use clean spoon to remove as much as you need only, it remains good for 3 days in fridge.
** “Spicy-n-Tangy Ambuli- Karbevu- Gosale Shire Gooli (Raw Mango- Curry Leaves- Ridge Gourd Skin Chutney)” Is done and ready to be served. Tastes best served with ukde tandla pejja or any tandla pejja ie rice porridge. Though you can serve this with Rice and Dal or Saar as it tastes equally good. You can even relish it with Idly or dosa or chapati too. I at times apply it slightly on toasted bread slices too and relish, tastes great. Try this delicious chutney / gooli and enjoy with your family and friends.
** There plenty varieties of chutney gooli shared in the blog before. Sharing a common link below to the same, please browse through in leisure …
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