Sponge Gourd Recipe – Authentic Ghosale Sabzi with Peanut & Coconut

Last Updated on 2 months by Neha Deshmukh

Sponge Gourd Recipe – Authentic Ghosale Sabzi with Peanut & Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Ghosale Sabzi. It’s a simple, comforting dish made with sponge gourd, peanuts, and coconut. Growing up, my aaji (grandmother) used to make this all the time, and the aroma would fill the entire house. It’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Ghosale Sabzi is more than just a vegetable dish; it’s a flavour explosion! It’s subtly sweet, a little spicy, and wonderfully textured. Plus, it’s super easy to make – perfect for a weeknight meal. It’s a fantastic way to enjoy the humble sponge gourd, and trust me, you’ll be surprised how delicious it is.

Ingredients

Here’s what you’ll need to make this authentic Ghosale Sabzi:

• 3 medium Ghosale (Sponge Gourd)
• 1 tablespoon Plain Yogurt (Dahi/Curd) – about 170g
• 1 teaspoon Roasted Peanut Coarse Powder – about 6g
• 0.5-1 teaspoon Sugar – about 2-4g
• 0.5 teaspoon Green Chilly Paste – about 2.5g
• 1 teaspoon Fresh Scraped Coconut – about 5g
• 1 teaspoon Chopped Coriander – about 5g
• 1 tablespoon Pure Ghee (Clarified Butter) – about 15ml
• 0.25 teaspoon Cumin Seeds – about 1g
• 1 pinch Asafoetida (Hing) – a tiny pinch!
• 1 pinch Turmeric Powder – about 1g
• 2 Garlic Cloves (chopped)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Ghosale, also known as sponge gourd or turai, is a wonderfully mild vegetable. It’s readily available in Indian grocery stores, and sometimes even at larger supermarkets.

Now, about that sponge gourd… it can sometimes be bitter. We’ll talk about how to check for that in the FAQs.

Ghee is essential here. It adds a richness and flavour that oil just can’t replicate. But if you’re looking for a substitute, a neutral oil like sunflower or vegetable oil will work in a pinch.

And finally, asafoetida (hing)! Don’t skip this. It has a unique, pungent aroma that transforms when cooked. It adds a savoury depth that’s characteristic of Indian cuisine. A little goes a long way, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the sponge gourds. Make sure to check for any bitterness (we’ll cover that later!).
2. Heat 1 tablespoon of ghee in a pan over medium heat. Once hot, add the cumin seeds, turmeric powder, and asafoetida. Let them sizzle for a few seconds – you’ll smell that amazing aroma!
3. Add the grated ghosale to the pan and sauté until all the water evaporates. This takes about 5-7 minutes. Be patient, you want it nicely browned.
4. Let the mixture cool slightly. Then, add the peanut powder, green chili paste, salt, sugar, coconut, and coriander.
5. Mix in the yogurt thoroughly. Make sure everything is well combined.
6. For the final touch, temper the remaining ghee with chopped garlic until the garlic is golden brown. Pour this tempering over the sabzi and combine.

And that’s it! Your Ghosale Sabzi is ready.

Expert Tips

• Don’t overcrowd the pan when sautéing the sponge gourd. Work in batches if necessary.
• Adjust the amount of green chili paste to your spice preference.
• Roasting the peanuts before grinding them adds a lovely depth of flavour.
• Don’t be afraid to taste and adjust the seasoning as you go.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for a plant-based oil and use a plant-based yogurt.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder for extra heat.
• Regional Variations: My friend’s mother, who’s from Maharashtra, adds a little bit of besan (gram flour) to the sabzi for a thicker consistency. In Gujarat, they sometimes add a touch of jaggery instead of sugar.

Serving Suggestions

Ghosale Sabzi is delicious with roti, rice, or even as a standalone dish. I personally love it with a side of dal and a simple salad. It’s also great for lunchboxes!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What does Ghosale/Sponge Gourd taste like?

It has a very mild, almost neutral flavour. That’s why it takes on the flavours of the spices and other ingredients so well.

2. How do I check if the sponge gourd is bitter?

Cut a small piece and taste it! If it’s bitter, discard the gourd. Sometimes, even after peeling, a slight bitterness remains, so it’s always best to check.

3. Can I use store-bought peanut powder, or is it better to make my own?

Store-bought is fine in a pinch, but freshly roasted and ground peanut powder has a much more intense flavour.

4. What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida is a resin with a pungent smell. When cooked, it mellows out and adds a savoury, umami flavour to dishes. It’s also known for its digestive properties.

5. Can this sabzi be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

6. What is the best way to serve Ghosale Sabzi – hot or cold?

It’s delicious both ways! But I prefer it warm, right off the stove.

Enjoy this little piece of my family’s kitchen! I hope you love it as much as we do. Let me know in the comments if you try it, and how it turns out!