This is a very quick , spicy dish and it is usually served with parboiled rice. It also tastes good with hot rotis. In South India, Ridge Gourd is called ‘Ghosali’ but in Maharashtra we call Sponge Gourd as ‘Ghosali’ and ‘Ridge Gourd’ as ‘Shirali’. You can use any one of them to prepare this dish.
Equipment and Utensils
Flat metal spoon
300 grams (2 cups) Sponge Gourd peeled and cut into long pieces
100 grams (½ cup) Corn Kernels
1½ tablespoon Sambhar Powder
1 teaspoon Salt
1 tablespoon Vegetable Oil
1 cup Water
2 tablespoon Finely Chopped Fresh Coriander
1 tablespoon Urad Dal
7-8 Curry Leaves
½ teaspoon Mustard Seeds
½ teaspoon Turmeric Powder
2-3 Dry Red Chilies broken into 2 pieces each
1 teaspoon Garlic finely chopped
1 teaspoon Ginger finely chopped
Put oil in a wok and keep it on medium flame.
When oil is smoking hot, add all ingredients mentioned under tempering.
Add Ghosali pieces, corn kernels and 1 cup water.
Season with salt and keep the lid on for 3-4 minutes.
Remove the lid and add sambhar powder, check for salt.
Put the lid back for 2 minutes.
Check if corn and ghosali are cooked properly and then turn off the flame.
Add finely chopped coriander and served hot with rice or roti.
Preparation Time: 5 minutes
Cooking Time: 8 minutes
Number of Servings: 3
Total Calories: 269.2 Kcal
Fat: 16.83 gm
Protein: 7.06 gm
Carbohydrates: 33.015 gm
Fibber: 8.76 gm