Gossale Sukke (Sponge gourd with coconut)
A tasty side dish goes well rice
For the coconut:
2 tablespoon grated coconut
4 cloves garlic, chopped and crushed
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
In a small bowl, mix grated coconut with red chilli powder, turmeric powder and crushed garlic. Keep aside.
2 teaspoon oil (olive oil / sun flower oil)
½ teaspoon mustard seeds
½ teaspoon jeera (cumin) seeds
1 sponge gourd (gossale in Konkani), wash and peel outer nerves with a peeler and then cut into ¼ - inch cubes or ¾ - inch thin slices
Grated coconut mix
½ teaspoon salt (or to taste)
Heat oil in a pan on medium heat. Add mustard seeds. When they crackle, add jeera and fry on a low heat for 1 minute till fragrant.
Add sponge gourd slices (or cubes), grated coconut mix and salt to taste. No need to add water. Cover with a tight lid and cook on a low for 8 – 10 minutes until done / well cooked, Serve with rice.