There are few people in this world, with whom you can share your happiness and also your worries, who’ll always be there for you. They laugh with you in your happiness and give you help and support when you are in sorrow. You feel very comfortable around such people, who you don’t get to know often. They are pretty rare, aren’t they? We think we are very lucky to know a person like this. He is a mentor to V and like a big brother to me. We got to know him because he is V’s colleague and since then, he has become like a family for us here. His name is Sunil (Not to confuse with our other friend Sunil).
Since Sunil(I call him Sunilanna) is also a Konkani, we have similar tastes. So we go to his home sometimes and make him cook for us and sometimes he comes to visit us. We chat a lot on these occasions and enjoy a lot. Last week, he invited us for a small get-together. He had prepared a lip smacking good spread for us. This chutney is one of them. I took the picture of the dish and also took the recipe from him(this is his mom’s signature dish). Since then I have prepared this at home and each time we taste it, we love it more. Did I say V is a ridge gourd hater who never ate anything with this gourd? He has become a fan of this dish. I am happy that I can buy this vegetable now :).
Ridge gourd is called gosaLe or ghosaLe in Konkani. Shire is the sharp edges of the vegetable. Usually these edges are discarded when this vegetable is used. This chutney is made of these skins. It gets its very nice taste from the ghee and also from the cumin seeds. I have seen many different recipes for this chutney before but had never prepared it. I loved this simple version of the chutney and I am going to prepare it again and again in coming days.
1 cup skin(the sharp edges) of ridge gourd
1/2 cup fresh/frozen coconut
1/2 tea spn cumin seeds
2-3 green chilies
1/4 tea spn tamarind extract (optional)
Heat ghee in a pan. Add cumin seeds. When they start popping, add green chilies and skin. Fry for about 7-8 mins till the color of the skin starts changing (do not burn anything, you can fry one ingredient at a time if you can not manage frying at a time). Take it out on a plat.
Add coconut to the same pan and fry for about 3-4mins.
Grind all together with tamarind and salt.
Serve as a side dish with rice, dosa or idlis.
Serves : 3-4
Preparation time : 15mins