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

Sunday, July 24, 2011

Ridge Gourd Curry | Konkani

method
 2  long ridge gourds 
 remove the thorny ridges from the sides  and cut  in  to small cubes
 Wash  and  keep .. 2  small potatoes cut in to similar cubes
 Heat 2 tabspn oil in a kadai .
Add 1 medium size onion chopped length wise
Add 1 tbspn garlic paste or 3 to 4 cloves   of garlic mashed
Add3slit green  chillies  
 Fry till the onion become translucent
 Add 1 medium tomatoe chopped
 Fry till it becomes mushy
 Add 1 tspn coriander powder +1/2 tspn cumin powder +
 1 tspn garam masala powder + 1 tspn turmeric powder +1/2tspn chillipowder 
1 tbspn chopped coriander leaves and mix together
 stir for a while
 Add the ridge gourd cubes and potatoe cubes
 Add salt to taste
 Add little waterand cook this for a while or pressur cook it with one whistle.

if water remains dry all the water 
 when cooked remove from flame and serve with roties .
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