Today I tried preparing a Konkani dish called "Chana Gashi". The taste was more like a typical South Indian Pulippu Kootu 😅.
Chana means Chickpeas and "Gashi" in Konkani means " Spicy oconut based curry". In this dish, Chickpeas is generally paired with Yam / raw tender jackfruit in a Coconut tamarind based gravy. I tried it with potato. This is a no onion no tomato gravy. This can be had as an accompaniment to rice.
Let's get on to the post.
Ingredients:
Chickpeas 1 cup
Potato 2
Tamarind small amla sized
Coconut 1/2 cup
Red Chilli 3
Salt to taste
Asafoetida a pinch
Mustard Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Method:
1. Soak Chickpeas overnight.
2. Peel the skin of the potatoes and chop them into bite size pieces.
3. Pressure Chickpeas and the chopped potatoes with a pinch of turmeric and salt for 4 whistles.
4. Heat oil in a pan. Add red chilli to it and saute until brown. Switch off the flame and allow it to cool.
5. Add coconut, sauted red chilli and tamarind in a mixer jar and grind it into a thick paste adding water.
6. Transfer the ground puree to the boiled chickpeas and potato (from step 3).
7. Adjust salt. Add asafoetida. Allow the mixture to simmer.
8. Switch off the flame.
9. Heat oil in a pan. Add mustard seeds & fenugreek seeds. Allow it to splutter.
10. Add it over the chickpea mixture.
11. Garnish with coriander leaves.