Cauliflower+Stems (Dentu)- Potato (Batato)- Green Peas (Vatana) Gashi/ Curry"

"Cauliflower+Stems (Dentu)- Potato (Batato)- Green Peas (Vatana) Gashi/ Curry" ... A simple delicious traditional vegetable curry from Konkani Saraswat Cuisine ... I have prepared this gashi with seasonal veggies ... tastes great when served as a side dish with rice/ chapati/ Idly/ dosa ...  Yummilicious ...... 

** Gashi is a very famous Amchi GSB Konkani Saraswat dish which I have posted in my blog in different combinations umpteen times. This is a medium spicy gravy dish prepared almost in every home or during most of the functions and celebrations. These can be prepared with veggies only or with addition of any beans like Peas (dried or fresh)/ Chana/ Vatana/ Kidney Bean/ Rajma/ Bagdo (Chawli) etc. The dish is also prepared using fish by Non-Vegetarians. For bringing in sourness to the curry tamarind as usual is added while grinding the masala, however when ambado/ hogplum, bimbul etc. are available the same can be added and tamarind be left out. As I have included this recipe many times before in the Blog, I am sharing a common link to all gashi items at the bottom of this recipe and you can choose to go through the same and prepare that which you like to have. 

** This gashi includes fresh veggies like green peas, cauliflower, cauliflower stems and potatoes. I would like to mention here that I have included the thick stem portion that is attached to the cauliflower when we buy which is usually discarded by many. Many off us discard veggie portions thinking those parts are not tasty or edible. But it is not so, the leaves, the stems can also be prepared into delicious dishes or added on along with other veggies and I have done so often. The thick stems of cauliflower attached close to the florets can be used while preparing sambar or gashi etc. Just string it or finely peel off the greenish outer skin and leaves attached to it, cut it into desired sized pieces and add to curries. So the next time before you discard it, just try adding on for a change. This is a mild curry that’s served with rice and can be relished by young and old alike, so do give it a try. 

** Here is my simple method of preparing "Cauliflower+Stems (Dentu)- Potato (Batato)- Green Peas (Vatana) Gashi/ Curry" … My Style …. 

** Ingredients : 

Cauliflower : 2 cups of  medium sized florets 

Cauliflower Stems : about one cup of 1.5 inch sized pieces or say about 12-15 pieces 

Potatoes/Batata/Aloo : 2 cups of 2 inch sized cubes or 2 medium sized potatoes 

Green Peas/Vatana : 1 cup of shelled peas 

Salt to taste 

** Masala to be Ground : 

Coconut/Soyi/Nariyal : 1 cup freshly grated 

Kashmiri Red Chillies/Byadgi Mirchi/Kumte mirsanga : 6-8 

Tamaring/Chinchama/Imly : small marble sized 

** For Tempering/Seasoning : 

Oil/Tel : 2 tsp (any edible, I have used coconut oil) 

Mustard Seeds/Rai/Sasam : 1 tsp 

Curry Leaves/Kadipatta/Karbevu : 8-10 fresh ones 

** Cut the cauliflower into florets of medium size and keep it aside. Slice off the outer thin peel of the stems adjacent to the florets (check pic) and cut them also into 1.5 inch piece. Shell the green peas and keep them also ready. Peel off the skin of potatoes and cut them into 2 inch sized cubes and keep them ready. 

** Put all the above cut ingredients in a fine sieved colander and rinse them under running water. Put them into a stainless steel vessel and add in water to the level of about one inch above the level of the veggies. Now cook them on high heat till it comes to boiling point, then lower the heat from medium to slow and cook till they are cooked 80%. Meanwhile prepare the masala while veggies are getting cooked. 

** For Masala to be Ground : Grind to a fine paste 1 cup of freshly grated coconut with 6-8 Red chillies (+/- as per individual taste) and a small marbe sized tamarind with little bit of water. You can use the cooked veggies water for grinding purpose which is what we amchies always do. You can also add in 1 tsp of jeera (optional) while grinding, it gives a lovely smell to gashies, some people add in a bit of methi in pace of jeera too. 

** Use water sparingly while grinding as we need a thick masala. Also see to it that the masala is ground to a very fine paste. In case you are going to add bimbul/tree sorrel fruit or ambado/ hogplum or karmbal/star fruit to the curry for tartness then do not used tamarind while grinding the masala. Ambado is seasonal and available during monsoon and I always add it then. Star fruit I rarely get and bimbul is something we do not get in Mumbai but is available in plenty in southern parts of the country. 

** Remove and add the masala to the cooked vegetable in the vessel and mix well. Check consistency and add in water if needed along with salt to taste. Cook on medium flame till it comes to a rolling boil stirring in between. Lower the heat to minimum and simmer for 5-7 minutes and remove and keep it aside. 

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

** "Cauliflower+Stems (Dentu)- Potato (Batato)- Green Peas (Vatana) Gashi/ Curry" is done and ready to be served. This curry goes very well served hot with rice, you can also serve it with roti in which case keep the gravy consistency slightly thicker in texture. You can also serve it as side dish along with some salad/kismuri/ veg.bhaji along with some papad or fries as an accompaniment for lunch/ dinner. 

** Gashi is a dish that goes very well as an accompaniment to Idly or Dosas too, which is what I do many a times. This habit came about from my father to me as Mom used to get up early in the morning and finish her cooking before breakfast time as she sent tiffin to my uncles and a few workers in the office. As such, when serving breakfast if the it was gashi or sukke etc. for lunch my father always liked to have that with dosa/idly instead of chutney and I guess I followed him in that habit. 

** Do try out various options of dishes posted in my Blog and try them out in your own combinations too. Most of the dishes are from Konkani Saraswat Cuisine and are very good for health, being lighter on stomach and above all easy to prepare. If at all you face any problem or you have a query you can always leave in a comment or send me a mail and I will try my level best to respond as early as possible. Do try them out and enjoy with your family and friends and if possible do give me a feedback. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. 

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.