Friday, September 28, 2012

Gointa Gooli (Coconut based Pointed Gourd Dry Curry)

Gointa Gooli is a simple coconut based dry curry. In konkani, Gointa means Pointed Gourd. I got this recipe from my mother's sister. 

Gointa (also popular as parval or potol or pointed gourd) looks like Ivy gourd but it is bigger in size. It imparts a very unique flavor to the dish. I grew up eating this only in the form of fritters and they used to taste great. This used to be a seasonal veggie for us and hence would be available only for 3-4 months. I tried making it for the first time and enjoyed with dal.

  • Gointa/ Parval/ Pointed Gourd- 15-16
  • Grated Coconut, Fresh/ Frozen- 2/3 cup
  • Roasted Red chillies- 3-4
  • Tamarind- A small piece
  • Oil- 1-2 tsp plus for seasoning
  • Mustard seeds- 1/2 tsp
  • Curry leaves- Few
  • Salt- To taste


Take the washed pointed gourd and chop off small pieces on either end.

Now start chopping it into small pieces.

Then heat oil in a pan and then add the chopped pointed gourd. Toss it well.

Fry it on a medium flame until it becomes brown and crispy, with constant mixing (this might take between 20- 30 minutes). Also sprinkle little salt when half done.

Now the frying part is done. Next part is to prepare the masala.
For masala- Grind grated coconut along with red chillies, tamarind and salt to get a coarse mixture (add little water so as to bring everything together). Don't grind the masala too fine. Masala is ready.

Now transfer the masala to a bowl and mix it with the fried pointed gourd pieces and then season it. Mix it well.

For seasoning- Heat oil and then add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat.
Gointa Gooli is ready!!

Serve it as a side dish to rice, dalitoy. Above measurement serves 2-3 people.