March 12, 2025

Recipe for Ghosalim Bhaji(Ridge Gourd) with Dal

Name: Recipe for Ghosalim Bhaji(Ridge Gourd) with Dal
Ingredients: 500 gm Ridge Gourd; ½ Cup Masoor Dal(The Orange Dal) – washed and soaked in roomtemperature water for atleast 1 hour; 1 Medium sized Onion – chopped fine; 1 Medium sized Tomato – chopped fine; 2 Green chillies – slit in two; ½ Tspn Turmeric Powder; ½ Tspn Kashmiri Chilly Powder; 1 Tspn Ginger Garlic Paste(Recipe link given below); 1 Cup Water; ½ Tspn Salt(you can add more if you like later); 1 Tspn Vinegar(optional); 1 Tbspn Oil

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Recipe for Ghosalim Bhaji(Ridge Gourd) with Dal

At Home we call this "kharr-kharr" bhaji since it has a very rough and pokey skin. Sometimes we get confused between Ghosalim(ridge gourd) and Podolim(snake gourd). Then we ask eachother "which one should we make? the kharr kharr or the smooth one?" haha

Both, podolim and ghosalim are my Dad's favourite vegetables and we make it very often at home. Usually most Goan homes make fuggath(a simple veg with coconut and onion a chilly without any spices) to be eaten as a side dish withe fish curry. However, at our place, apart from fuggath, we make ghosalim or podolim or white dudhi(pumpkin) with Dal to eat with Hot Chapatis. This veg is so simple to make with minimum ingredients and spices, yet it's so delicious especially on days when you just want to eat something light.

Do give it a try.

Course Main Course, Side Dish

Cuisine Goan

Keyword Ghosaim, Ghosalim, Ghosalim Bhaji, Goan Vegetable, Gourd, Ridge Gourd, Veg Recipe, Vegetarian

Ingredients

500 gm Ridge Gourd
½ Cup Masoor Dal(The Orange Dal) – washed and soaked in roomtemperature water for atleast 1 hour
1 Medium sized Onion – chopped fine
1 Medium sized Tomato – chopped fine
2 Green chillies – slit in two
½ Tspn Turmeric Powder
½ Tspn Kashmiri Chilly Powder
1 Tspn Ginger Garlic Paste(Recipe link given below)
1 Cup Water
½ Tspn Salt(you can add more if you like later)
1 Tspn Vinegar(optional)
1 Tbspn Oil

Instructions

With the help of a Potato Peeler, Peel off all the Rough and hard edges of the Ridge Gourd from top to bottom. Wash, Cut into cubes and keep aside
In a skillet, heat the oil and add the Onions, Tomatoes and Chillies and saute until the Onions turn translucent and the Tomatoes start getting softer.
Then add the Ginger Garlic paste and saute for about 5-7minutes
Now add the Dal, Chilly Powder, Turmeric Powder, Salt, Vinegar and water and give it a stir and cover the Skillet. Reduce the heat to medium low and let it boil
After about 10-15 minutes, open the skillet and check if theDal is cooked
Note: Masoor Dal, if soaked for 1 hour does not take a lot oftime to cook
We soak Dals and Lentils in water so that it becomes lessGaseous and also so that it cooks faster and aids in digestion
This recipe tastes best with Masoor Dal only. However, ifyou like you can make it with Moong or Tuvar Dal or any other Dal of yourchoice. Just ensure that the Dal is cooked well
Please open the skillet 2-3 times in between to ensure thereis enough water and the ingredients are not getting stuck at the bottom of thepan. If you feel at any stage the water is less, please do add some
If the Dal is cooked it will look similar to what is shown in the picture
Now, add the Ridge gourd
Give it a stir. Cover the skillet and allow this to cook for about 8-10 minutes
Note: Ridge releases a lot of water. So do not add more water
After 8-10 minutes, open the skillet and check for Salt and Vinegar. The Ridge pieces will look glassy and transparent and that’s your cue that it is ready.
At this point, you can either turn the heat to high and let the bhaji cook until all the water evaporates or allow the bhaji to cook for about 2-3 minutes more with the skillet open and turn off the heat
Enjoyyyyyy this Super simple Ghosalim Bhaji with Gorom Gorom Bakri or Chapati. It’s sooooo yum and comforting!