“Kabuli Chano Surna Kothambari- Methi Gashi (Chickpeas-Yam Curry)” … gashi is a famous dish from GSB Konkani Saraswat Cuisine prepared to be served during meals with rice… each home has their own recipe with minute difference in ingredients for masala … here I have prepared with addition of coriander and fenugreek seeds and it tastes awesome … Yummilicious ….
** Chane Gashi/ Whole Bengal Gram Curry is a common, famous and most loved curry from GSB Konkani Saraswat Cuisine, prepared not only in every homes but is a common sight included among meals during festive or celebration meals. While most of the time it is prepared with black Bengal gram in my home we prefer to have the same with white whole Bengal gram also known as kabuli chana. The whole gram is always prepared with addition of veggies available at the time like potato, yam, raw jackfruit, Chinese potato, bamboo shoots etc. and this time I have used suran/ yam. I have shared many recipes of the same with lot of variations which you can browse through in leisure.
** Addition of tart fruit is a matter of choice as is the available 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. These days however I have also begun adding sun-dried Kudampuli (Malabar Tamarind) for most of the dishes especially non.veg curries as it is not only tasty but is a healthier option also. For this curry too I have added here kudampuli itself which you may try too if desired or use any of the other options mentioned above or use tamarind while grinding as mentioned in most of my prior recipes.
** The recipe of this gashi/ curry is the same as earlier versions except for inclusion coriander seeds and fenugreek seeds while grinding of the masala. It imparts a unique taste of its own and I suggest you do give it a try too, however, I am sharing the link to same recipe and a common link to all gashi recipes at the bottom of this recipe so that you may check it out and try out that version or any other shared if desired too. This recipe is prepared with white Chano (Whole Bengal Gram), Surnu (Yam) with addition of Kudampuli and for masala I have included kothambari (coriander)- methi (fenugreek) seeds, you can use even whole black/ brown Bengal Gram (Chano) for the recipe.
** Here is my recipe for “Kabuli Chano Surna Kothambari- Methi Gashi (Chickpeas-Yam Curry)” … my style, do try it out, very aromatic and tasty…
** Ingredients :
Kabuli Chana/ whole White bengal gram/ dhavo chano : 1 cup
Suran/ Yam/ Surnu : 100-150 gms
Kudampuli/ Malabar Tamarind : 3-4 (dried ones)
Salt/ Meeta/ Namak : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Methi/ Fenureek Seeds : ½ tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Chinchama/ Imly/ Tamarind : small marble piece (to be added only if kudampuli is not added)
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ NariyalTel/ Narlel Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** Soak Kabuli Chana (whole White bengal gram/ dhavo chano) overnight or for 8-10 hours. Wash well and add it into pressure cooker pan along with water say about an inch above the level of the chana and cook on medium heat to 1-2 whistles. Remove and keep it aside allowing the pressure to drop on its own, when able to open the lid, do so carefully, strain cooked water and keep it aside ready.
** Note : Do not add excess water while cooking as you can continue cooking the suran yam in the same water and also use it in preparation of masala. If in excess you can always use in preparation of tomato saaru (saar) too.
** Slice off outer rough- muddy skin portion of of Suran/ Yam and wash it well. Then cut them into one inch sized cubes, once again 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 cooked and kept aside kabuli chana, mix well and keep it aside ready while we grind the masala to be added on to the curry.
** For Ground Masala : In a small pan add oil/ tel, when hot add methi (fenugreek) seeds and coriander (dhania/ kothimbir) seeds and fry for 1-2 minutes. Lastly add in the Kashmiri Red chillies (Kumte Mirsanga/ Byadgi Mirchi) and fry all together for a minute or two, taking care not to burn them. Remove and add this into mixer grinder along with freshly grated Coconut (Soyi/ Nariyal) and grind to a thick and fine paste using the chana- suran cooked water if any or use plain water as is necessary.
** Note : For the curry you can use any one of the tart tasting fruit/ veggies mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Remove ground masala and add to cooked chana- suran in the vessel along with additional water to bring to a curry consistency. Wash and add in the kudambpuli and cook all together stirring often on medium flame till it comes to a boil, then lower the heat and add salt (namak/ meeta) to taste, mix well and allow to simmer for another 5-10 minutes. Keep stirring in between to avoid the gashi/ curry being burnt. When done remove from fire and keep aside covered while we prepare seasoning.
** For Tempering/ Pannaka/ Tadka : Heat Coconut Oil (Tel/ Tela) in a small pan, when hot, add mustard seed (Rai/ Sasam), when it splutters add fresh Curry Leaves (Kadipatta/ Karbevu), fry for a few seconds and then pour it over curry. Cover and let it rest aside for 20-30 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 tempering. We Saraswats are partial towards Coconut in any form, be it for masala, tempering, 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
** “Kabuli Chano Surna Kothambari- Methi Gashi (Chickpeas-Yam Curry)” is done and ready to be served. Tastes best served with rice during meals along with other side dishes of your choice. If for any reason you do not want to serve with rice, just go ahead and serve it with roti/ chapathi too, however, do keep the consistency of the curry a little bit thicker to blend in well when relished. Do try out this delicious aromatic dish that can be prepared during festive occasion too and enjoy with family.
** There are plenty of “Gashi” recipes both Veg. and Non.Veg included in the Blog. Sharing a common link below to all of the gashi recipes as well as similar recipe in which only the masala ingredients change a little bit, you may browse through and try in leisure any that you wish to relish or both recipes and enjoy with your family ….
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