This dish is a perfect example of a quick and light vegetarian preparation. In Ayurveda, Ghosali are used to reduce ‘Pitta’. This vegetable gives out a lot of water, so keep the gas flame high to enable the water to evaporate quickly.
Equipment and Utensils
Flat stainless steel / wooden spoon
600 grams (2 cups) Ghosali (Sponge Gourd)washed, peeled and cut into ½ cm roundels
2 Green Chilies slit
8 Curry Leaves
1 teaspoon Cumin Seeds
1 tablespoon Goda Masala
½ teaspoon Salt
½ tablespoon Pure Ghee
½ tablespoon Grated Fresh Coconut
Start by adding ghee in a frying pan over medium-high heat.
Add cumin seeds to the hot ghee.
When cumin seeds begin to crackle, add curry leaves.
Stir fry for 15 seconds and then add Ghosali (Sponge Gourd) roundels.
Sprinkle some salt over it, stir well. Keep the flame high.
Let it cook in its own water on high flame for 5-6 minutes.
Keep stirring after every 1-2 minutes.
When it is almost cooked, add goda masala and green chilies.
Allow it to cook for 1 more minute.
Garnish with coconut and squeeze lime just before serving.
Preparation Time: 8 minutes
Cooking Time: 12 minutes
Number of Servings: 2
Total Calories: 283 Kcal
Fat: 14.9 gm
Protein: 12.0 gm
Carbohydrates: 25.5 gm
Iron: 9.0 mg