Ridge Gourd Foogath (Gosalem)

Ridge Gourd Foogath is a simple and elegant Mangalorean/Goan side dish flavoured
with mustard seeds, curry leaves and coconut. My mum made foogath with green
cooking bananas, tendli (ivy gourd), cabbage, French beans, pumpkin, kuvalo
(winter melon), drumsticks (vegetable), spinach, cauliflower, yam and many other
vegetables. Serve as a side dish with your favourite fish curry or any meat
curries. Equally delicious served with chapathi, roti or phulkas. Also makes a
complete vegetarian meal, with dhal and rice.

Servings: 4 people

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Course:

Side Dish Accompaniment

Cuisine:

Indian Mangalorean

Keywords:

Vegetables Foogath Gosalem Heerekai Subji Mangalorean vegetables Ridged Gourd Sabzi Subji Vegetable Sukka

🧂 Ingredients

750 g ridge gourd/gosalem

peeled on the ridges
3 tbsp. oil
1 tsp. black mustard seeds
1 strand curry leaves
½ medium onion sliced
2 green chillies slit
3 tbsp. Fresh coconut/unsweetened shredded coconut
½ tsp. salt or to taste

Instructions

1 Slice the ridge gourd into rounds (as shown in the video above) and then cut
into half moons or quarter each round. Set aside.
2 Heat oil in a heavy based deep saucepan with a lid. Add mustard seeds. When they
start to splutter, add the curry leaves and let the curry leaves splutter for 2
seconds. Do not burn. Stay away from the curry leaves when they splutter.
3 Add sliced onion and green chilli and sauté for 3 minutes or until onion is soft
but not brown.
4 Add the prepared gourd, ¼ cup water, stir well and bring to the boil. Close the
lid and cook for 5-7 minutes stirring occasionally. Cook for a further minute or
two, if required. Add fresh coconut or unsweetened shredded coconut and salt.
Stir well and season to taste, if required. Close lid and cook for 1 more
minute. Remove from heat and set aside for 5 minutes with the lid open.
5 Pour into serving dish and serve hot with any meat or fish curries as a side
dish.