Gossage Sheer Thelleli / Deep Fried Ridge Gourd Skin – a tasty side dish with rice in Konkan cuisine. Recipe from my amma.
Makes: ½ cup
1 medium size ridge gourd (gossale)
1 tablespoon rice flour
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
2 pinches hing (asafoetida)
¼ teaspoon salt (or to taste)
150 ml oil to deep fry
Wash gossale and wipe with a kitchen towel. Cut gossale into 1.5 – inch roundels, gently peel off thick sheer.
In a small bowl, mix gossale sheer with rice flour, turmeric powder, red chilli powder, hing and salt. Apply it evenly on gossale sheer. Keep aside for 15 minutes.
Heat oil in a pan or karahi on medium heat. Deep fry marinated gossale sheer until crisp and golden brown on both the sides. Drain out from oil and place on kitchen towel / paper towel to absorb extra oil. Serve hot with rice and other accompaniments.