Ridge Gourd & Potato Upkari
Ridge gourd & potato upkari is a dry vegetable prepared in Mangalorean style. It is a non spicy dish.
I never liked ridge gourd until I had it at my old neighbours place. Vijaya aunty had moved to a new place and I had been to their place once. She had prepared ridge gourd upkari for lunch and I was under tension to have it. Not to have it, would have been offending. I had the upkari and was really impressed upon the simple preparation which was different from the Goan preparation that was made by my mom.
Flavour of coconut oil, urad dal and red chilly in the upkari was going perfectly with sambar and rice. Here goes the recipe for ridge gourd upkari.
Serves: 2
Ingredients:
- Ridge gourd – 1/4 kg
- Potato (peeled & chopped) – 1 medium
- Coconut (scrapped) – 1 1/2 tbsp
- Urad dal – 1/4 tsp
- Mustard seeds – 1/4 tsp
- Dry red chillies (broken) – 2
- Asafoetida – 1/4 tsp
- Coconut oil -1 tbsp
- Salt to taste
Procedure:
- Wash ridge gourd, discard the ends, remove the ribs with a peeler, peel it lightly and chop it.
- Heat oil in a kadai and add urad dal.
- When urad dal gives out aroma, add mustard seeds and let them splutter.
- Add red chillies and asafoetida. (Add 5 to 6 curry leaves, if you like)
- Add ridge gourd and potato. Stir fry for a min.
- Sprinkle salt and mix well.
- Sprinkle 2 tbsp of water and cover it with a dome shaped lid. Cook on medium flame.
- Stir occasionally.
- Add coconut, when almost done. Cook for a min.
- Serve as a side dish with sambar / dal/ rassam and rice.
