“Chano- Surnu- Karmbala Gashi (Whole Bengal Gram- Yam- Star Fruit Curry)” … Chane gashi is a traditional Konkani Saraswat Cuisine prepared in almost every home … this time I added karmbala (carmbola/ star fruit) to the curry and it worked well in replacement to bimbul (sorrel tree fruit) which we do not get in Mumbai … Yummilicious …
** Chane Gashi ie Whole Bengal Gram Curry is one of the most common, famous and loved curry from Konkani Saraswat Cuisine, prepared not only in every home but a common sight included amongst meals during festive or celebration meals. While chano ie bengal gram is the main pulse of the curry the veggie added on can be any one depending upon that which is seasonal. The whole grams are added with any one of the veggies available at the time like potato, yam, raw jackfruit, Chinese potato, bamboo shoots etc.
** Again addition of tart fruit along with is a matter of choice whenever available again as per the season. Some of them are hogplum, sorrel tree fruit, star fruit etc. and when none of these are available especially in cities then tamarind is added on while grinding the masala to bring in the tart flavor to the curry. This particular curry is same as that posted earlier except for the inclusion of Chano (Whole Bengal Gram), Surnu (Yam), Karmbala (Star Fruit Curry) in unison this time. Do try this variation if these are available in your vicinity.
** I am repeating the recipe again below, but also sharing a common link to all gashi items along with a few to chane gashi below at the bottom of this recipe. Just browse through them to get a fair idea about the curry and try out that which you feel will not only be loved by your family but is available in your city. At times we write recipes depending upon what is available to use here forgetting that the same is not available elsewhere, but that should really not deter your choice of preparing and enjoying them, just replace the grams and try them out.
** Here is my recipe for “Chano- Surnu- Karmbala Gashi (Whole Bengal Gram- Yam- Star Fruit Curry)” … my style, do try it out …
** Soak 1 cup whole black bengal gram/ chano overnight or for 8-10 hours. Wash well and pressure cook on medium heat to 4 whistles. Let the pressure drop on its own. Once cooled open the lid, strain cooked water and keep it aside. Here we only need cooked chanas for the curry, however do not discard cooked water you can be prepare into an awesome saar along with tomatoes or kokum, the recipe of which you will find elsewhere posted.
** Again if you do not want to prepare saar, just use the same while grinding the masala which is what we Konkanies do, it makes the curry tastier. You can also use the same water for cooking the veggie which is going to be added to the curry too. If you want to prepare saar then use the search option on the blog and you will find them all which includes the one prepared with the cooked chana water too, tastes delicious, so give it a try sometime.
** Slice off both the edge portions of 3 large sized Karmbala/ Star Fruit and then cut them into 1/6 th thick sliced star shaped pieces horizontally and keep it aside ready to be added to the curry while cooking. You can add bimbul/ sorrel tree fruit or ambado/ hogplum if available in place of the same. But add any one out of the three only, again if none of these are available, do not worry, just add a marble sized piece of tamarind while grinding masala.
**Slice off the outer rough muddy skin portion of 200-250 gms of Suran/ Yam and discard the same, wash well to remove any muddy portion attached to it if any and then cut them into one inch sized cubes. Wash well and then put it into a vessel, add the chana cooked water and bring it together to a boil and then cook on medium heat till it is 70% done. Add in the star fruit pieces, mix well and continue cooking for 3-4 minutes.
For Masala : Grind to a very fine paste 1 cup of freshly grated Coconut (Soyi/ Nariyal), 5-6 Kashmiri Red chillies (Kumte Mirsanga/ Byadgi Mirchi), 1 tsp Cuumin Seeds (Jeera - no need of frying), 1 tblsp of washed raw Rice/ Tandul to fine paste. You can add strained chana cooked water while grinding if necessary. If you are not using any of the tart fruit add a tsp ie small marble sized piece of tamarind while grinding.
** Remove the ground masala and add it to the cooking suran, star fruit in the vessel along with the cooked and kept chana. If all the strained water is consumed then add in water if necessary to bring to a curry consistency. Cook on medium flame till it comes to a boil, then lower the heat add salt (namak/ meeta) to taste, and simmer for 5 minutes. Keep stirring in between to avoid it getting burnt. When done remove and keep aside covered.
** For tempering/ Seaoning/ Pannaka : Heat 2 tsp of Coconut Oil (Narlel Tela/ Nariyal Tel) in a small pan, when hot lower the heat and add 1 tsp of mustard seeds (sasam/ rai), when it begins to splutter add in 8-10 fresh Curry Leaves (Kadipatta/ Karbevu), fry for a few seconds and pour over curry. Cover with a tight lid and keep it aside to settle for about 15- 20 minutes for flavors to get well mingled with the curry well.
** “Chano- Surnu- Karmbala Gashi (Whole Bengal Gram- Yam- Star Fruit Curry)” is done and ready to be served. Tastes best served with rice during meals along with other dishes, though you can serve it with roti/ chapatti too. If the curry has thickened, then add some hot water, mix well just before serving. Do try out this delicious dish that can be prepared during festive occasion too and enjoy with family and friends.
** Sharing few links in connection with the curry posted, please browse through and check out in leisure for more help in choice of combos …
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