Ghosale Bhaaji (Sponge Gourd Subji with Crushed Peanuts)

Ghosale Bhaaji

Ghosale Bhaaji (Sponge Gourd Subji with Peanuts)

Marathi – Ghosale
Kannada – Tuppahirekai
Hindi – Ghiatorui/Gilki

English – Sponge Gourd

Ghosale Bhaaji with Chana Dal (Bengal Gram) is very common. Try this different recipe that adds crushed roasted peanuts to the subji. It makes very tasty subji.


Ghosale (Sponge Gourd) 4-5 medium size

Ghosale (Sponge Gourd)

Onion 1 medium size finely chopped

Ginger Garlic Paste ½ teaspoon

Red Chilly Powder ½ teaspoon

Sugar ½ teaspoon

Crushed Roasted Peanuts 2 tablespoons

Lemon juice ½ teaspoon

Fresh Scraped Coconut 2 teaspoon (optional)

Chopped coriander 1 teaspoon

Salt to taste

Oil 2 teaspoon

Mustard Seeds ¼ teaspoon

Cumin Seeds ¼ teaspoon

Asafoetida a pinch

Turmeric Powder ¼ teaspoon


1. Wash, Peel and grate Ghosale. Do not use the fine grater; use a medium size or big size grater.

2. In a pan, heat oil on medium flame.

3. Add mustard seeds, wait for splutter; add Cumin seeds, wait for splutter; add Turmeric Powder and Asafoetida.

4. Add finely chopped Onion and sauté till onion is light brown.

5. Add Ginger garlic paste; sauté for 2-3 minutes.

6. Add grated Ghosale, mix and cook covered till Ghosale is soft. It will release water; so no need to add water while cooking.

Add grated Ghosale

7. Add Chilly Powder, salt, lemon juice and sugar. Mix well.

8. Add crushed peanuts, mix well.

9. Add fresh scraped coconut and coriander; mix well. Subji should not be too dry. If it is, sprinkle some water.

Add crushed roasted peanuts and scraped coconut

10. Tasty subji is ready. Serve hot. Tastes awesome with Chapati or Bhakri (Indian Bread).

Ghosale Bhaaji

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