Black Chana ghashi with Bamboo Shoots / Chane Ghashi with Keerlu.

Chane gashi keerlu ghalnu / Black Chana ghashi with Bamboo shoots ....

Soak 1 cup whole black chana overnight. Next day wash well and pressure cook with 8-10 pieces of brined bamboo shoots to 4 whistles. 

Grind to a 1 cup coconut, 5-6 Red chillies ground, small marble sized tamarind, 1 tsp jeera (no need of frying), 1 tblsp of washed raw rice to fine paste. Add masala to the cooked chana and bamboos, mix well, add water if necessary to bring to a curry consistency, Cook on medium flame till it comes to a boil. Taste the curry before adding in salt as the bamboo shoots if are still salty will make the dish salty.

For tempering: Heat 2 tblsp of oil in a small pan add 1 tsp of Rai (Sasam) and 8-10 curry leaves and pour over curry. Chane gashi is ready. Serve hot with Rice.

Note: Soak the bamboo shoots overnight in water / change 2-3 times water to remove extra salt from them as they are brined one’s and are tend to be salty.

Instead of Bamboo shoots you can add any one of the following like, Cubed Suran, Kooka, Jackfruit pieces to the curry.

You can also add hogplums or bimbul to the curry in which case do not add tamarind while grinding.