"Jolu-Mitta Ghallele Keerlu ani Ambade Gashi/ Corn Cobs- Brined Bamboo Shoots- Hogplum Curry" ... A delicious curry from Konkani Saraswat Cuisine that tastes awesome served with Red Boiled Rice ... brined items always come in handy when you feel lazy to go out to buy veggies specially when its raining ... luckily I still have some mitta ghallele keerlu from last year and had also brined hogplum this year which I finished today preparing this dish ... feeling impatient to go home for lunch, still 2 hours of waiting ... Yummilicious ...
** I have written a lot about gashi, which is a very famous konkani Saraswat dish many times in this blog before and I will not repeat the same again. I am sharing a common link at the bottom of this recipe, you can just click on it to get them all and try that which you would love to savor with your family and friends. This gashi is prepared using fresh corn on cob along with two brined (preserve in salt water) ingredients keerlu (bamboo shoots) and ambado (hogplum). In our community gashi is usually prepared on no onion-no garlic days and this dish can also be prepared on upvas/ fasting days. Sharing the recipe right away, do try it out and trust me corn on gravy curries taste wonderful as it turns out very juicy. If keerlu and ambado is not available do not worry, just add in any veggie like cauliflower or potato along with the corn and prepare the same and it will taste great, but if available do try with the given ingredients either brined or when in season, either way tastes wonderful.
** Here is my own recipe for "Jolu-Mitta Ghallele Keerlu ani Ambade Gashi/ Corn Cobs- Brined Bamboo Shoots- Hogplum Curry" … My Style …
** Soak about 5-6 pieces of about 3 inches in length brined keerlu (bamboo shoots) along with 2-3 brined ambados (hogplums) in plenty of water for about 1-2 hours changing water in between once or twice. This is done so always to remove excess saltines from the brined ingredients. I am sharing both Keerlu and ambado brining process links posted in this blog at the bottom of this recipe, please check out for the same and try it out when in season.
** Peel off the outer leaves and the threads from the jolu (corn on cob) and clean it well. You can use either one large or two small ones for this recipe. Cut it into roundels of about 1.5 inches in width, wash well and add this into a pressure cooker pan, along with the keerlu and enough water, say about an inch above the ingredients and pressure cook to 2-3 whistles. Let the pressure fall on its own, then carefully open and keep it aside ready.
** Add about a tablespoon of oil (any edible oil) in a small kadai, when hot add in ¼ tsp of methi (fenugreek) seeds, 1 tsp jeera (cumin seeds), 2 tsp of coriander (kothambari/ dhania) seeds and fry for a few minutes, then add in 6-8 kashmiri red chillies and continue frying for a few seconds. Remove and add it along with 1 heaped cup of fresh coconut (soyi/ nariyal) grating into a mixer grinder and grind to a smooth paste, you can use the veggie cooked water for grinding.
** Note : If you are not adding ambado for the curry, then add a small marble sized tamarind (chinchama/ imly) while grinding the masala. If not you can also add in bimbul (tree sorrel), karmbal (star fruit) also instead of ambado to the curry, in which case do not add in tamarind. Just remember to add any one of the mentioned to bring in tartness to the curry, that’s it.
** In a thick bottomed stainless steel vessel add in the ground masala and the cooked corn and keerlu and mix well. Now add in the ambado, add water if necessary to bring the curry to a thick gravy consistency. Check and add salt only if necessary as brined items sometimes have enough salt and will impart the same to the curry when boiled. Let the curry come to a full boil and then simmer and cook till the ambados also gets cooked along with others.
** For Tempering/ Seasoning : Heat 1 tblsp of coconut oil (you can use any edible oil, but coconut oil tastes best, try it out once) in a small pan, when hot lover the heat add a large pinch of methi (fenugreek) seeds, mustard (rai/ sasam) seeds and when they begin to crackle add in 8-10 curry leaves (kadipatta/ karbevu) and fry for a few seconds and then pour it over the curry, cover with a lid and keep it aside for 20-30 minutes for the flavors to get seeped in.
** "Jolu-Mitta Ghallele Keerlu ani Ambade Gashi/ Corn Cobs- Brined Bamboo Shoots- Hogplum Curry" is done and ready to be served. Serve it hot with ukde sheetHa (red boiled rice) for best taste, but if you do not like boiled rice you can serve with normal rice too. This curry tastes good with roti/ parathas too, in which case keep the consistency of the curry thicker than for that with rice and it goes well too. Do try it out as corn is available in season now, children love to chew on the juicy corn from gravy, so do elders, tastes wonderful.
** Note : You can also prepare this curry when the bamboo shoots and ambado are in season too. During July- August both veggies are available as that is the season of both items, corn is also available during that time, so you can use them all fresh and prepare the dish too. I used brined as the season has come to an end of bamboo and hogplum and also I had brined them.
** There are many more Gashi items in the Blog, both Veg and Non-Veg. sharing a common link below, you can check out the same and try them out, they are all tasty and excellent …
https://gayathrifoodbytes.blogspot.com/2016/08/all-about-tender-editble-bamboo-shoots.html#more
** For the Method of Brining Ambado (Hogplums), Please follow the link given below …
https://gayathrifoodbytes.blogspot.com/2020/09/mitta-ghallele-ambado-brined-preserved.html#more
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