"Chane Gashi with Kooka (Whole Black Bengal Gram- Chinese Potato Curry" ... A delicious traditional curry from Konkani Saraswat Cuisine that taste great when served with rice ... Yummilicious ……
** Chane Gashi is a very famous Amchi GSB Konkani Saraswat dish prepared almost in every home or during most of the functions and celebrations and I have written the same in detailed explanation in similar posts elsewhere. I will cut short the explanation here as there is no point in repeating. The recipe and method remains the same, the only difference in this curry is that I have added on “Kooka/Chinese Potato” as the additional veggie which again is a common combo in Konkani Saraswat homes when they are in season and the season is now. For all my friends who would love to read more about this dish or would like to go through the other combinations I am sharing a common link to them at the bottom of this recipe, you may do the needful. Do try out various options and combinations as per the season and enjoy this dish with your family and friends.
** Here is the Recipe for "Chane Gashi with Kooka (Whole Black Bengal Gram- Chinese Potato Curry" …. My Style …
** Soak 1 cup whole “Whole Black Chana/Bengal Gram” 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 for which I am sharing a link at the bottom of this recipe. Here we only need the cooked chanas.
** Note : 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.
** Peel off the skin of the "Kooka/Chinese Potato (Check Picture to know what Kooka is)" with a potato scrapper and wash well with plenty of water scrubbing properly till it retains the white colour. Cut into 1 inch sized pieces and immediately put it in water till needed or else it will get discolored.
** Once the Chana has been pressure cooked and the lid has been opened and the saar has been drained, add it into a thick bottomed stainless steel vessel along with the Kooka pieces kept ready and bring to a boil till 95% cooked. You can add the same cooked water a little bit while cooking too.
** For Masala to be Gound : Grind to a fine paste 1 cup of freshly grated coconut (soyi), 5-6 Red chillies (kumte mirsanga/ byadgi mirchi), 1 tsp jeera (cumin seeds) (no need of frying), 1 tblsp of washed raw rice (tandulu/chawal) along with a small marble sized tamarind (chinchama/ Imly) to a fine paste. Add the strained chana cooked water to the masala while grinding if not preparing saar out of it. The masala should be very fine and thick.
** Add the ground masala to the cooked chana and kook in the vessel along with salt to taste and mix well. Add in water if necessary to bring to a thick curry consistency or the strained cooked water if need be to the same. Mix well and cook on medium flame till it comes to a boil, lower the heat and simmer for 5 minutes. Remove and keep the dish aside.
** For Tempering/Seasoning : Heat 1-2 tsp of oil (any edible oil) in a small pan, when hot add in 1 tsp of mustard seeds (sasam/rai) and when they begin to splutter add on 8-10 curry leaves (karbevu/kadipatta), fry a bit and pour over curry. Cover and keep aside for 10-15 minutes for the flavors to seep in well.
** "Chane Gashi with Kooka (Whole Black Bengal Gram- Chinese Potato Curry" is done and ready to be served. This dish is usually served as side dish along with other dishes like Dalitoy/ Saar- Rice and other upkari, bajo etc. for lunch or dinner. You can also serve this dish with Idly, dosa or appo (breakfast dishes) too, though it tastes awesome and best served with rice.
** Today being “Datta Jayanthi” a festive day for Hindus, I prepared this dish along with other dishes as an offering of Naivedyam to Lord and thereby distributed it among my family and friends. In case you want to serve this curry with rice and do not want to serve dal or saar, you can just make the consistency of the gravy slightly thinner textured and serve the same.
** I have included “Chane Gashi” with different veggie combination before in my Blog. Sharing the common link to the same below, Please follow the link for the recipes …
** I am also sharing two links to “Saar that can be prepared using the cooked Chane water using tomatoes and otherwise” …. Please follow the link for the recipes ...
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