“Veggie Peels Chutney Gooli: Gasale Shiri- Dudde Saali- Kothambari Palle Tarno Denta Gooli (Ridge Gourd Skin- Red Pumpkin Skin- Coriander Leaves Tender Stem Chutney)” … the outer skin of ridge gourd has a unique taste of its own when prepared into chutney … Gooli is a coarse textured chutney from GSB Konkani Saraswat prepared to be served during meals … here is a tasty one prepared with best out of waste veggie peels … try it, tastes awesome … Yummilicious …
** As I mentioned on title the outer skin of ridge gourd/ gosale has a unique taste of its own when prepared into coarse textured chutney which is referred to as Gooli in GSB Konkani Saraswat Cuisine. The chutney is ground coarse without adding water untill well blended and can be rolled into a ball as shown in picture and ball is referred to as gooli in Konkani and there goes its explanation to name.
** This coarse chutney/ gooli can be prepared with different ingredients too or with a mix and match of them too, the criteria here is to grind it coarsely, yet well crushed and blended with balanced taste of tart- spice- salty (amshe’- tikshe- midshe’ as referred to in Konkani) and it tastes the best served with pejja/ rice porridge, though you can serve it with dosa, idly or roti too, I often do so as we love this chutney.
** Whenever I prepare any dish with ridge gourd I always slice the ridges well with a little bit of skin also so that I can prepare this chutney. I prepare it the traditional way or by including other veggie peels when I fall short in quantity as was the case today. I have been wanting to prepare this chutney with mixed veggie peels for a long time, however could not do so as I could never get all peels together in single go.
** Yesterday I had prepared Valval and ended up having two veggie peels ie of gosale (ridge gourd) and duddhe (red pumpkin). I had some tender stems of coriander leaves (kothambari palle dentu) which I always keep aside to add while preparing coriander coconut chutney, so thought of adding in the same here for gooli. In all it turned out excellent and we enjoyed it with roti/ chapathi and pejja on following day.
** Here is my own recipe for “Veggie Peels Chutney Gooli: Gasale Shiri- Dudde Saali- Kothambari Palle Tarno Denta Gooli (Ridge Gourd Skin- Red Pumpkin Skin- Coriander Leaves Tender Stem Chutney)” … my style …
** Ingredients :
Gosale Shiri/ Ridge Gourd Skin Ridges : 1 cup
Dudde saali/ Red Pumpkin (Laal Bhopla) Skin : 1 cup
Coriander Leaves Tender Stem/ Kottambari Palle Tarnu Dentu : ½ cup
Coconut/ Soyi/ Nariyal : 1 cup
Curry Leaves/ Kadipatta/ Karbevu : 12-15 fresh ones
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 6-8
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imly : 1.5 to 2 tblsp
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tblsp
** Collect Gosale Shiri/ Ridge Gourd Skin Ridges, Dudde saali/ Red Pumpkin (Laal Bhopla) Skin, Coriander Leaves Stem/ Kottambari Palle Dentu, Curry Leaves/ Kadipatta/ Karbevu into a colander and rinse well under running water. Leave aside for the excess water to drain off well, then pat it dry with a kitchen towel.
** Cut gosale shire, dudde saali, karbevu and kottambari palle dentu into small, say ½ to 1 inch sized pieces and keep it aside ready. Wash, wipe dry and cut green chillies into small pieces and keep it aside ready separately.
** Heat coconut oil in a thick bottomed kadai, when hot add jeera, fry for few seconds, then add green chillies pieces an fry for a half minute. Now add gosale shire, dudde saali, karbevu and kottambari palle dentu pieces and all for together on medium heat for 3-4 minutes or until there is no trace of water and it turns slightly crisp. Add hing powder, mix well and fry all together for another minute or so on low heat.
** Lastly add fresh coconut gratings and continue to fry all together on medium to low heat until evenly and well roasted and you get a nice aroma, say for another 4-5 minutes. Do raise the heat or let the coconut turn brown or even reddish tinged, just crisp is enough otherwise the taste will be lost. Remove and add salt to taste, tamarind and mix all together evenly. Keep it aside to cool to room temperature.
** Note : In GSB Konkani Saraswat Cuisine we use coconut oil/ narlel tela extensively, it is not only healthy but aromatic too. Recently it is being recommended by Doctors and Nutritionists worldwide for its health benefits, however our ancestors had always followed it for generation and we have continued to do so. However, for any reason if you do not want to do so you may prepare with any edible oil of your choice.
** 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 you pick a few tablespoons 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 if 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 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.
** “Veggie Peels Chutney Gooli: Gasale Shiri- Dudde Saali- Kothambari Palle Tarno Denta Gooli (Ridge Gourd Skin- Red Pumpkin Skin- Coriander Leaves Tender Stem Chutney)” Is done and ready to be served. Today was a “NO Onion- Garlic- Rice Meals” day for us being the auspicious Sankashti Chaturthi, so I served it with chapatti along with other items which I will share followed after this post. Do check out my next post too if desired, it’s a wonderful combo dishes that we enjoyed.
** However, this gooli chutney tastes best served with ukde tandla pejja or any tandla pejja ie rice porridge. You can also serve it with Rice and Dal/ Saar; it tastes equally good served with any dishes. 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. Sometime I apply a little bit of butter on bread slices followed by this chutney and prepare sandwich, it tastes great, in fact my hubby loves it and always insists a few to be served for breakfast. 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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