Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Wednesday, March 9, 2011

Ash Gourd Curry | Konkani Kuvale Puli Koddel


Ingredients and Directions:

Ash gourd - 3 or 4 cups, skin peeled and cut into 1" cubes
Jaggery powder - 2 to 3 tbsp
Curry leaves - 10 - 12 sprigs
Tamarind - marble sized ball (or 1 tbsp tamarind pulp)
Salt to taste
Cook with ash gourd cubes very little water along with jaggery powder, curry leaves, tamarind and salt. (Do not cook fully )

For the masala:
Grated coconut - 1 cup
Chilly powder - 2 tsp
Turmeric powder - a pinchUrad Dal / Black Gram Dal - 1 tbspoon roasted in 1 tbsp oil till it is brown.Grind in to coarse paste. Add this masala in the cooked ash gourd cubes and simmer for few minutes till the pieces are fully cooked.
For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida / hing powder - 1 tsp
Curry leaves - 10-12 sprigs
When the curry becomes thick, season this with oil, mustard seeds, asafoetida / hing powder and curry leaves.
Serve with rice and dal.
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2 comments:

  1. AnonymousSeptember 25, 2011 at 2:44 AM

    I tried this out turned to be excellent!

    ReplyDelete
  2. GeetaSeptember 25, 2011 at 4:52 AM

    This comment has been removed by a blog administrator.

    ReplyDelete

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