Tuesday, May 4, 2010

Ghassi



Ghassi is very common in Mangalorean and Konkani cuisine. Its a form of gravy. The usual ingredients are kabuli channa cooked along with potatoes, yam, raw banana etc. I've also heard of other Ghassis like prawn ghassi, pathangi ghassi etc. In this recipe I have used kabuli channa along with potatoes. The taste was simply superb. Here it goes...

Ingredients:
Kabuli channa - 1 cup
potatoes - 3 nos
onions - 1 nos
chilly powder - 1 tsp
crushed garlic - 4 nos
mustard seeds - 1/4 tsp
oil - 3 tbsp

Fry in oil, then grind to smooth paste to get the Masala:
red chillies - 10 nos
coriander seeds -1 tbsp
cumin seeds - 1/2 tsp
chopped coconut - 1/4 cup
oil - 1 tbsp

Method:
Soak channa overnight. Next day Boil along with one tea bag, once done, strain water, discard tea bag and keep aside. Boil potatoes, dice them into cubes and keep aside. In a wok, add oil, splutter mustard seeds, add crushed garlic. Now add finely chopped onions and fry till golden brown. Add the masala along with channa, potatoes, salt, enough water and cook till the gravy becomes thick. Serve hot.

Note:
The seasoning (mustard seeds and crushed garlic) is usually done at the end, but I prefer to do it in the beginning (in this recipe).
P.S. I added little tamarind while grinding. This may be optional, if you don't prefer the tang.

6 comments:

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  2. u know wats my fav. combination of gassi,chana & raw jackfruit,its heavenly :)do giv it a try if u get tinned raw jack fruit..small variation,v do add lil tamarind to d masala while grinding :)

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  3. Sounds delicious!! Thanks for dropping by my blog:-))

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  4. I don't think I'll be able to get raw jackfruit here (not even the tinned ones),Will surely try that combination when I'm in India (hopefully if I get one there at my time of visit). Oh yes! I did add tamarind while grinding (just that it somehow got missed out while blogging the recipe). Comments keeps me motivated, and interative comments pulls out all the passion that I have for cooking and the desire to discover more. Thanks :)

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