Gooseberry Coconut Curry - Avale Khadi Recipe

Gooseberry Coconut Curry - Avale Khadi Recipe

Gooseberries are available almost all year round and you can make one delicious coconut curry using fresh gooseberries. It's called avale khadi in Konkani. Paired with rice you won't ask for anything else. It's so yummy. You won't even need any sides, or anything crunchy like papads, vodis etc. It's so satiating. 

Khadi is usually a curry prepared using curds for tang but this one tastes delish without curds too.

What are the sides on the plate above?
Methi palle upakari - Fenugreek leaves stir fry - sweet, spicy, deliciousss from onion & capsicum used. 😋😋 
Gooseberry chopped, mixed with salt, red chilli powder. 😋


Ingredients:

  • 4 fresh gooseberries
  • 3/4 cup coconut chopped/grated
  • 2 tamarind seeds sized tamarind
  • 5-6 dried red chillies
  • Salt to taste
  • 2 big garlic cloves
  • 1 teaspoon of cumin seeds
  • 1 tablespoon of ghee to fry

For tempering:

  • 2-3 tablespoons of oil
  • 8-10 garlic cloves depending on their size

Serves: 2-4 

Preparation time: 25-30 minutes


Preparation method:

1. Wash and roughly chop gooseberries. 

2. Fry them using ghee until they change colour. They change colour from dark green to pale green in about a minute of frying. Remove them off heat. Important step that determines taste of the khadi.

3. Then fry cumin seeds & garlic cloves using few drops of oil. Fry until garlic starts to brown, cumin starts to splutter.

4. Fry dried red chillies using few drops of oil to crispen them up.

5. Grind gooseberries along with garlic, cumin seeds, coconut, dried red chillies, tamarind and salt into a very smooth paste using as much water as you need. 

6. Transfer it into a cooking vessel & add water to bring it to almost watery consistency. 

It'll thicken as it cooks and further thickens as it cools down. So keep it little watery to begin with.

7. Bring it to a boil, then let it cook on medium heat until rawness of the masala goes off. 

6. Once the rawness of the masala goes off remove it off heat & temper it with garlic. 

7. Tempering: heat oil in a tempering ladle & add crushed garlic to it (peeled or not - your choice). Once they start to browns add them to the curry & mix well.

8. Serve hot with steaming hot rice & enjoy. This curry tastes nice on cooling down too. 

Watch it's making here.

 

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A post shared by Navya Shanbhag Pai (@konkanifoodrecipes)


Other gooseberry (avalo) recipes you could try:

Gooseberry/Amla Saru (Avale Toy/Saru, Nellikayi Saar)

Gooseberry Curry (Avale Khadi)

Gooseberry Chutney/Tambli (Avale Chutney/Tambali)

Tags: coconut curry, curries, gooseberry, today's recipe , avalo