"Vatano- Surna Gashi with Methi (Green Peas- Yam Fenugreek flavored Curry)" ... preparing this dish after a long time using sun dried green peas, usually I always prefer fresh ones, but with stocking due to crisis things have to get cleared up ... but nevertheless it is tasty with that aromatic taste of ground methi seeds ... served with Urad- Rulav Mudo ... Yummilicious ...
** Sun dried green peas are rarely used in my home as I hardly purchase them, usually fresh ones are available for almost 6 months and later on I used frozen peas is available in huge packs in malls. However, in last 18 months though not in excess I do stock about ½ kg of all types of pulses and use them in more proportion considered to veggies which are difficult to get and if we do they are priced very high and quality too is not good. But then its all about adjustment and I never shun it when I need to face them. We have lived through far worse stage at the beginning of our career times so this is nothing compared to it. I only keep praying to God to keep all safe and sound and not put the families into difficult days.
** Gashi is a famous Konkani Saraswat dish prepared in every home or during celebrations. These are prepared with different combinations of pulses and veggies. Chane Gashi prepared with black chana is most famous one of all, however we prepare the same with all types of pulses or beans. The veggies used are usually seasonal, like Kadgi (Raw Jackfruit), kooka (Chinese Potato), Surnu (Yam) etc. To add in sourness in balanced quantity most of the time tamarind is used while grinding masala or once again seasonal tart veggies like Ambado (Hogplum), Bimbul (tree Sorrel fruit) etc. I have already posted many variations to which I will be sharing a common link at the bottom of this recipe.
** This gashi is simple one prepared using dried green peas, which is soaked overnight and then pressure cooked. I added on suran/ yam to it and then added on our usual ground gashi masala, however this time I added on some fried methi seeds for more flavor and it really was very tasty. I like adding a little bit of methi seeds to gashi either while grinding or while seasoning, somehow I love that aroma very much. Many people are reluctant to add methi seeds fearing that it will impart bitterness to the curry. Well, to them I tell in lighter note that the truth how much ever bitter always wins hands down. Having said that you should not fry or roast it for more than 30 seconds which will then not result in bitter taste.
** Here is my recipe for "Vatano- Surna Gashi with Methi (Green Peas- Yam Fenugreek flavored Curry)" … do try this one and reap in the medical benefits of methi seeds, they are loaded with nutrients and minerals and definitely a must to be included into meals ….
** Soak 1 heaped cup or as much as required to you of dried green peas/ sukka hara vatana overnight or for 8-10 hours. Next day drain off the water and wash well once or twice in clean water and add it into pressure cooker with enough water, say just about an inch above the level of peas. Cook on medium flame to 2 whistles, remove and keep it aside and allow the pressure in the cooker falls on itself, then open the lid and check if the peas are cooked, if not you can once again cook to another whistle or two.
** Note : I follow the above mentioned method of pressure cooking coz. the cooking time of dried peas varies depending upon its quality and shelf life. If you straight away cook it 3-4 whistles there are chances that it may get overcooked or turn mushy in which case you cannot get a good curry out of it. Remember you can always cook further if need be, also once you judge cooking period of the stock you have, next time you can use the needed time.
** Slice off the outer thick muddy skin of suran/ yam and then wash well under plenty of water. Cut it into pieces of 1 inch sized cubes, I have used about 12-15 pieces, you can use required number of the same. Wash the pieces well in plenty of water, put it into a stainless steel vessel with about 1 to 1.5 cups of water, and bring to boil. Then lower the heat to minimum and cook until almost done, say about 80% only. Now add in the cooked green peas, keeping aside the water in which it is cooked to used for grinding or added on later.
** For Masala : Heat ½ tsp oil (tel) in a small pan, add in ¼ tsp of Methi/ Fenugreek seeds and fry on medium heat for just 30 seconds (do not fry for more time or else it will turn out bitter in taste). Remove immediately and add it into a mixer grinder along with 1 cup of freshly grated Coconut (Soyi/ Nariyal), 5-6 Kashmiri Red chillies (Kumte Mirsanga/ Byadgi Mirchi), a small marble sized piece of Tamarind (Imly/ Chinchama) and grind to a very fine paste. You can add the strained peas cooked water to the masala while grinding.
** Add in the ground masala to cooked peas and suran in the vessel along with the cooked peas water if any and mix well. Check and add in water if necessary to bring to a semi thick curry consistency. Let the curry come to a boil on medium flame, keep stirring to avoid it being burnt/ stuck at the bottom. Add in Salt (Namak/ Meeta) to taste, mix well and once the curry comes to full boil, lower the heat and simmer for 5-10 minutes on minimum heat, then remove from fire and keep it aside covered while we prepare the tempering/ seasoning.
** For Tempering/ Seasoning : Heat 1 tblsp of Coconut Oil/ Tel in a small pan, when hot, lower the heat and add 1 tsp of mustard seed (Rai/ Sasam) and when it begins to splutter add in 8-10 fresh Curry Leaves (Kadipatta/ Karbevu) and fry for a few seconds and then pour it over simmering curry. Cover and let it rest for 20 minutes for flavors to seep in properly and then the curry is ready to be served, if you find it to be too thick after resting it for a while, then just add in some boiling water and mix well, check salt and add if needed too.
** Note: You can use any edible oil for seasoning/ tempering. We Konkani Saraswats are partial towards usage of Coconut in any form, be it for masala, seasoning, garnishing etc. I guess growing up relishing dishes with addition of coconut in almost every dish we are adapted to the taste so much that if not added the taste does not appeal to us. Coconut Oil is now considered as one of the best oil, though a decade back it was unnecessarily shunned down upon, but then if you do not want to use, you can use any refined oil of your choice.
** Though I have already mentioned above, I repeat that for Gashi dish instead of Suran (Yam), you can add Keerlu (Bamboo shoots) either brined or fresh or you can also add in Kadgi (Raw Jackfruit), Kooka (Chinese Potato), Batato (Potato) etc. as per the seasonal veggies available. For sourness, you can also add Bimbul (Tree Sorrel fruit), Ambado (Hogplum) etc. in place of tamarind which is added while grinding. I also know of some friends who add dried kokum petals to boiling curry and it also tastes wonder. However, add only any one of the above mentioned seasonal veggies only.
** "Vatano- Surna Gashi with Methi (Green Peas- Yam Fenugreek flavored Curry)" is done and ready to be served. Gashi tastes best served with rice which is the staple food of South Indians and most of us relish it that way. You can serve either with Ukde SheetHa (Red Boiled Rice) or nomal white rice too. However gashi dishes taste great served with Idly, Khotto, Mudo, Ramdan too and in my home I prefer this combo for lunch and this time too I served it with mudo along with some chutney and ambe cupkari for lunch and it was fantastic combo. You can also serve it with roti/ parathas in which keep the gravy consistency slightly thicker than that of rice or idly as it tastes better that way.
** Note : For the first time I experimented preparing Mudo in biscuit packet foil as we do not get the outer mudo cover here in Mumbai and I was craving to have it. Mudo is actually Idly batter steam cooked in long cylindrical molds prepared using screw pine leaves. It had been decades since I had it and when my friends post in my food group Konkani Delicacies I always feel like having it. I had stored these long biscuit packet foil which were in cylindrical shape which gave me the idea for using the same and trust me the outcome was fantastic, replica of mudo. Do check out the article which I wil post after this one.
** Sharing a common link below to all “Gashi” recipes both Veg. and Non- Veg shared in Blog before. The recipes are with slight variations, do try them out, they all taste wonderful.
No comments:
Post a Comment
Thanks.