“White Vatana (Peas)- Ambado (Hogplum)- Suran (Yam) Gashi (Curry)” … A delicious traditional curry from Konkani Saraswat Cusine with addition of ambado which is in season during monsoon … tastes best when served with boiled rice/ steamed rice or you can serve it with roti/ phulkas too … Yummilicious …
** Gashi as all amchies know and all those who frequently browse through my group is a delicacy from Konkani Saraswat Cuisine prepared frequently in almost all homes. A simple dish that goes very well with rice and is the way most of the time served. Without running into details I am sharing the recipe below which is the same as other gashi dishes. Again, I will be sharing a common link at the bottom of this recipe to all gashi Items both veg and non-veg with are prepared sometimes in minute differences. Do try out different dishes shared in the Blog and enjoy them in the comforts of your home. Stay Safe, Stay at Home, Stay Blessed.
** Here is the recipe for “White Vatana (Peas)- Ambado (Hogplum)- Suran (Yam) Gashi (Curry)” … My Style …
** Wash and soak 2 cups of “White Vatana (Peas)” in plenty of water overnight or for 8 hours. Once again wash well and add it into a pressure cooker pan with enough water say about an inch above the level of the peas and pressure cook on medium heat to 2 whistles. Let the pressure in the cooker fall on its own, once you are able to open the lid do so and check out if the peas are cooked if not cover and cook to another whistle.
** Note : You have to check out the cooking point with vatana by trial as if you cook to more whistles it may turn out soft and mushy and then nothing can be done. Also, it depends on the white peas, some cook out within a whistle while some may take more, to be on safer side always cook for lesser time, check and proceed as needed.
** Slice off the muddy outer portion of “Suran/ Yam” and cut them into one inch sized cubes and soak it in water. Say about 12-15 pieces. Wash well, rinse and put it in water and keep it ready aside. Soaking in water till use keeps it safe from getting discolored.
** Wash the “Ambado/ Hogplum”, wipe dry and slice off the stem portion. If the ambado is very tender then cut it lengthwise into either 2 pieces or 4 pieces depending upon the size of the same. If the Ambado is not tender and the seed within has become hardened, then you can either crush it with a heavy weight or slice the sides and add them into the curry with the inner seeds. I got tender ones so I have sliced them and added on to the curry.
** 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) to a fine paste with little bit of water. You can use the vatana cooked water for grinding also, which is what most of us Amchies do.
** Note : You shoul add a small marble sized tamarind (chinchama/ Imly) while grinding the masala in case you are not adding in any veggie that is tart/ tangy in taste to the curry. Here I have added ambado/ hoplum so avoided addition of tamarind. You can add in bimbul/ tree sorrel fruit, karmbal/ star fruit etc. too
** Add the cooked White Peas into a thick bottomed vessel along with the water in which it is cooked. Add in the prepared and kept suran pieces and mix well. Check to see that there is some water and then bring it to a boil and then cook on medium heat till the suran is about 80% cooked. Now add in the prepared and kept hog plums and mix well and cook for 2-3 3 minutes till it is half cooked, it does not take much time.
** Finally add the ground masala along with "salt (namak/ meeta)" to taste and mix well. Add in water if necessary to bring to a semi thick curry consistency, mix well and cook on medium flame till it comes to a boil, lower the heat and simmer for 5-10 minutes till the curry has been cooked well. 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.
** “White Vatana (Peas)- Ambado (Hogplum)- Suran (Yam) Gashi (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 or you can serve it with rice too in which case do not keep the consistency too thick. You can also serve this dish with Idly, dosa or appo (breakfast dishes) too, though it tastes awesome and best served with rice.
** For more “Gashi” Recipes, both Veg and Non.Veg. you can browse through the link given below ….
No comments:
Post a Comment
Thanks.