During my younger days I remember my Mom used to prepare all sorts of curry, sweets,
savoury that normally GSB people prepare. Ekpani Chutney, Gosale sheere Chutney, and so
many dishes that I still remember. Here, my father-in-law had his own choices and my mother-
in-law prepared the dishes according to his taste. He ate coconut based curries very less. When
I came here after my marriage, my mother-in-law started preparing dishes of my choices as
well. She even prepared this Gosale sheere Chutney once when we got Ridge gourd in
the market. Those days it was difficult to get some varieties of vegetables. But these days we
get plenty of them, all types of vegetables. Yesterday I bought one long Ridge gourd from
the market and I made 4 curries with one Ridge gourd. So, here is the recipe of the
chutney, made with its peel Ie, rough edges.
GOSALE SHEERE CHUTNEY AND TAMBOLI
HOW TO MAKE:
GOSALE SHEERE - 1 CUP
GHEE - 1 TBSP
COCONUT GRATINGS - 1 CUP
DRIED RED CHILLI - 3
CUMIN SEEDS - 1 TSP
TAMARIND - 1 SMALL PIECE
SALT - TO TASTE
RIDGE GOURD/ HEEREKAYI
GOSALE SHEERI / PEEL
HOW TO MAKE:
CHOP RIDGE GOURD PEELS IN TO SMALL PIECES.
HEAT GHEE IN KADAHI, WHEN HOT SPLUTTER CUMIN SEEDS, ADD CHOPPED RIDGE GOURD PEELS AND FRY THEM WELL. REMOVE.
ADD DRIED RED CHILLI AND ROAST ON LOW FLAME. REMOVE.
ADD COCONUT GRATINGS SND ROAST TILL YOU GET NICE AROMA, BUT NOT TO BURN.
NOW GRIND ALL THE FRIED INGREDIENTS ALONG WITH TAMARIND AND SALT.
WHILE GRINDING YOU CAN ADD VERY LITTLE WATER. THE CHUTNEY SHOULD BE LITTLE COARSE, NOT VERY FINE.
SERVE GOSALE SHEERE CHUTNEY AS SIDE DISH.
FOR THE TAMBOLI:
TAKE 2-3 TSP CHUTNEY IN A VESSEL, ADD 2-3 CUPS WATER AND GIVE A BOIL.
ADD SALT TO IT.
SEASON WITH 1/2 TSP CUMIN SEEDS, 1 DRIED RED CHILLI AND CURRY LEAVES.
SERVE TAMBOLI ALONG WITH RICE.
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