Jul 28, 2015

Gossale Sukke (Sponge gourd with grated coconut)

Gossale Sukke (Sponge gourd with coconut)

A tasty side dish goes well rice

Serves: 2


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.

Other ingredients

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.

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