Ridge guard (Ghosale in Konkani) is one of the vegetables which is available in plenty throughout the year. In addition to sauteed ghosale and as one of the ingredients in a coconut based gravy ( ambat in Konkani), we prepare chutney with its skin too ( see recipe ). However, it can’t be deep fried due to its propensity to consume so much oil as to become tasteless. Hence this recipe – shallow fried ghosale which can be great lunch side dish. Occasionally I prepare several different shallow fried vegetables – potato, kantola and banana, to name a few – in addition to ghosale.
What you need to have:
1. Sliced Ridge guard-A few
2. Salt – to taste
3. Masala powder – 4-5 teaspons [ See my previous posting for recipe of this powder ]
Pealed and cut Ridge guard
What you do with what you have:
1.Wash, peal and cut ridge guard as shown in the image above.
2. Cut a few of them into round slices and the rest into long slices of 1/6″ thickness in keeping with its shape as shown in the image below. Apply salt to them and keep it aside for a while.
Sliced Ridge guard – cross-section & length-wise
3. Dust these pieces in the Masala powder on both the sides and keep it aside for about 10 minutes, so that it settles welll and does not fall off when you fry.
Masala powder applied to Ridge guard pieces
4. Place a dosa griddle and sprinkle 2-3 teaspoons of cooking oil on it. When heated place the dusted ridge guard pieces on it and fry it keeping the lid closed.
5. Reverse it and sprinkle oil again and let it fry until it its done. Make sure you do not burn it and the colour remains the same yellowish red.
Shallow fried Ridge guard slices
Serve hot with Dal and rice.
How long it takes: 30 minutes