Wednesday, September 7, 2016

Black Chane Gashi With Yam And Hogplums.

Chane Gashi ~ Surnu ani Ambado Ghalnu / Black Chick Peas (Bengal gram) Curry / Ghashi With Yam and Hogplums ......... Yumz ......

Chane Gashi is a very famous Amchi GSB Konkani Saraswat dish prepared almost at every house or during most of the functions and celebrations. These are prepared with different combinations while the main item ie. Chano / Black or White Chick Peas remains fixed. Chane Gashi means a curry prepared with the addition of chana ie black chick peas along with some veggies. It can be raw jackfruit, suran, kooka / chinese potato, raw banana etc. Also the sourness to the curry can be brought in from either the addition of tamarind, ambado / hogplum, bimbul etc. I have already posted chane Gashi before but this one is with a slight variation in the addition of veggies only. Its tastes awesome so do try it out. 

Soak 1 cup whole black chana overnight or for 8-10 hours. Next day wash well and pressure cook to 4 whistles. Let the pressure drop on its own. Once cooled down open the lid, strain the cooked water and keep it aside, it can be prepared into an awesome saar. Here we only need the cooked chanas. Again if you do not want to prepare the cooked water into saar. Cool and add the strained water of the cooked chanas while grinding the masala and cooking the other vegetable for the curry. The curry will taste awesome. I do follow it at times. Remove the outer skin and chop to cubes about 250 – 300 gms of suran / yam. Wash in plenty of water and cook it in a little bit of water till almost done and keep aside ready. You can use the cooked and strained chana water for the same.

For Masala : Grind to a fine paste 1 cup of freshly grated coconut, 5-6 Red chillies, 1 tsp jeera (no need of frying), 1 tblsp of washed raw rice to fine paste. Add the strained chana cooked water to the masala while grinding. Remove the ground masala and pour it into a thick bottomed vessel. If all the strained water is consumed then add in water if necessary to bring to a curry consistency. Add in the mashed hogplums and bring to a boil and cook till almost done. Add in the cooked chanas and suran / yam and mix well. Cook on medium flame till it comes to a boil. Add salt to taste, lower the heat and simmer for 5 minutes. Remove and keep aisde. 

For tempering: Heat 2 tsp of oil in a small pan add 1 tsp of mustard seed and 8-10 curry leaves and pour over curry. Chane ghashi is ready. Serve hot with Rice.

Note: Instead of Suran / Yam … Bamboo shoots / raw jackfruit / kooka (chinese potato) etc. can be added to the gashi. For sourness you can also add bimbul to the curry instead of hogplums. If both are not available add a marble sized tamarind while grinding the masala. You can also prepare the same with white chick peas / chana .... I have already posted the same before and you can check up on the index for the same.

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