Gilki is not a very commonly consumed vegetable in Goa. And yet udadamethi is a quintessential Goan preparation. Often made with potatoes, raw mango or mackerel, I decided to amalgamate a veggie found in Maharashtra with this fantastic gravy.
The sponge gourd does not have much of a taste. Though, if left unpeeled, it is a little tough to chew. I prefer peeling the gourd before chopping it. Interestingly, a lot of people make chutney from the sponge gourd peels. I am adventurous, but I guess… not adventurous enough!
- 3 sponge gourds (Gilki) peeled and chopped into small pieces
For the gravy
- 1 tbsp split black gram (urad dal)
- 1 tsp fenugreek seeds (methi dana)
- 4 dry red chillies
- 1 cup fresh grated coconut
- 1/2 tsp turmeric powder
- 1 tbsp thick tamarind pulp
- 2 tbsp jaggery (Gul)
- salt to taste
For the tempering
- 1 tsp split black gram (urad dal)
- 1/4th tsp fenugreek seeds (methi dana)
- 1/4th tsp mustard seeds (rai)
- 1 pinch asafoetida (hing)
- 1 tbsp oil
Dry roast the fenugreek, split black gram and dry red chillies till evenly browned. Mix the above with coconut and blend it to a fine paste with 1/2 to 1 cup of water.
Heat the vegetable oil in a wok, and add the split black gram and fenugreek seeds. Once they have browned a bit, add the mustard seeds, asafoetida and the chopped sponge gourd. Saute for about five minutes till the gourd is evenly cooked. Now add the ground paste, salt, tamarind pulp, jaggery and water and bring the gravy to a rolling boil.
Garnish with fresh coriander and serve hot with steamed rice or chapati!