Ridge Gourd Upkari

by Tarla Dalal

Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and a garnish of grated coconut.

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Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and addition of grated coconut. In this recipe, you will discover how to quickly and easily prepare Ridge Gourd Upkari. Ensure that the mustard seeds splutter well when you temper them, as that will bring out the full aroma and flavour of these magical little seeds. Serve the upkari hot and fresh with sambhar rice or rotis.

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Ridge Gourd Upkari recipe - How to make Ridge Gourd Upkari

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Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 3Makes 3 servings (3 serving )
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Ingredients

2 cups ridge gourd (turai) cubes
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 whole dry kashmiri red chillies , broken into pieces
1 green chilli , slit
6 to 8 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 cup chopped onions
salt to taste
1/4 cup grated coconut
1/4 tsp turmeric powder (haldi)

Method

Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the dry red chillies, green chillies, curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 1 minute.
Add the turai, salt and ¼ cup of water, mix well and cover and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
Add the coconut and turmeric powder, mix well and cook on a medium flame for 1 minute.
Serve immediately.

Nutrient values per serving

Energy	103 cal
Protein	0.9 g
Carbohydrates	5.5 g
Fiber	2.4 g
Fat	8.5 g
Cholesterol	0 mg
Vitamin A	63.9 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.3 mg
Vitamin C	5.4 mg
Folic Acid	2.4 mcg
Calcium	21.5 mg
Iron	0.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	2.5 mg
Potassium	56.6 mg
Zinc	0.3 mg