Monday, May 22, 2017

Green Peas ~ Potato ~ Bimbul Gashi.


Green Peas ~ Potato ~ Bimbul Gashi / Vatana ~ Batata ~ Bimbul Curry …. A delicious Konkani Saraswat Curry that is an awesome combination with rice that is relished almost in every home …. Yummy


Gashi is a very famous Amchi GSB Konkani Saraswat dish prepared almost in every home or during most of the functions and celebrations. I have posted this many times with different combinations. You can prepare them with different combinations while the main item ie. any beans like Peas (dried or fresh) / Chana / Vatana / Kidney Bean / Rajma / Bagdo (Chawli) remains fixed. For Vegetarian Gashi the curry is usually prepared with the addition of any dried or fresh (in season) beans along with some veggies. It can be raw jackfruit, suran, kooka / chinese potato, potato, raw banana or any other seasonal veggies etc. Gashi is also prepared out of fish in which case no veggies are added. Also the sourness to the curry can be brought in from either the addition of tamarind, ambado / hogplum, bimbul etc. I have already posted many different types of Gashi before this one is no different, here I have prepared the same with fresh green peas, potato and Bimbul for sourness. Its tastes awesome when you add on bimbul to any curry, so do try it out if it’s available to you. If not just add on any of the other option. Please do go through other gashi items in the Blog using Search option. 



** Peel off the skin of potatoes and cut them into 2 inch sized cubes. Wash in plenty of water, Put them in a pressure cooker with enough water and pressure cook to one whistle. Keep this ready aside.

** Wash, snip off the two edge sides of 3-4 bimbul and cut them into 3 pieces horizontally. Keep them ready aside. 

** Shell and keep ready about 2 cups of fresh Green Peas. Wash the fresh green peas in plenty of water and keep them ready aside. This does not require soaking as they are fresh veggies. In case of dried one’s which also can be used for this curry, soak them overnight in plenty of water and pressure cook them the next day. In a thick bottomed stainless steel vessel add in the fresh shelled green peas along with a cup of water and bring to boil. Once it comes to boil lower the heat to medium and cook till 75% cooked. 

** For Masala : Grind to a fine paste 1 cup of freshly grated coconut with 5-6 Red chillies. You can add in 1 tsp of jeera while grinding, it gives a lovely smell to gashies. Do not use more water, we need a thick masala. Also the masala should be very fine. Since I have added in bimbul to this curry I have not used tamarind while grinding. In case you do not have bimbul or any other souring agent like, ambado (Hog Plum), karmbal (karmbola / star fruit) etc. add tamarind while grinding the masala.

** Remove and add the masala to the cooked peas, add in the pressure cooked potatoes and the cut bimbul pieces, salt to taste and mix well. Add in water if necessary to bring to required gravy consistency. Cook on medium flame till it comes to a boil. Lower the heat and simmer for 5 minutes. Remove and keep aside.

** For tempering: Heat 2 tsp of oil in a small pan add 1 tsp of mustard seed, when they begin to splutter add in 8-10 curry leaves, fry for few seconds and pour over curry. Cover with a tight lid and keep aside for the flavours to seep into the curry well.


Green Peas ~ Potato ~ Bimbul Gashi / Vatana ~ Batata ~ Bimbul Curry is ready to be served. This curry goes very well with hot rice or roti. Serve hot along with some salad / kismuri / veg.bhaji along with some papad or fries as an accompaniment for lunch / dinner. You can also serve this curry with Idly or Dosas too, which is what I do many a times. If I have prepared Idlies, I enjoy eating them for lunch instead of breakfast with some curry like gashi. 

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