“Avarekalu– Cauliflower- Amtekayi Gashi (Hyacinth Beans- Cauliflower- Hogplum 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 … Yummilicious ….
** Gashi is a common curry from GSB Konkani Saraswat Cuisine prepared almost in every home in different combinations of pulses along with veggies. I have shared plenty of recipes here and will be doing so in coming days, so do keep a track by following/ subscribing my Blog, Page, Instagram. You can browse through in leisure and try out any recipe or make your own combination, it tastes fantastic served with rice.
** Avarekalu is the same as Flat Beans/ Hyacinth Beans/ Ghevda/ Avarekalu/ Broad Beans/ Val Papdi known elsewhere as per the region. You can either shell them and use with the thin skin on or soak them in hot water, peel and use the same too depending upon the curry you are going to prepare. Here I have not peeled off the skin but used it freshly picked from the pods, you may use it either way.
** Veggies Included : One or two Vegetables like Suran (Yam), Kooka (Chinese Potato), Raw Jackfruit, Jeevi Kadgi (Breadfruit), Bamboo Shoots (Keerlu), batato (potato) are added to Gashi curry along with the pulses. Here for a change I have added Cauliflower which too is often added to curries and we do get them fresh as they are in season now. You may add any of the one’s mentioned too, they all taste great.
** 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. Here I have included hogplum/ ambado which I use whenever in season, I either brine or store them in freezer too, to be used for more days.
** There is a minute difference in addition of spice ingredients to Gashi curry and I love preparing them in different ways as is my mood on the day. So for this recipe I included kothambari (coriander)- methi (fenugreek) seeds as the taste of it blends well with cauliflower. You may browse through the common link shared at the bottom of this recipe and chose to prepare any that you and your family prefers.
** Here is my recipe for “Avarekalu– Cauliflower- Amtekayi Gashi (Hyacinth Beans- Cauliflower- Hogplum Curry)” … my style, do try it out, very aromatic and tasty… tastes best served with rice during meals …
** Ingredients :
Avarekalu/ Flat Beans/ Hyacinth Beans/ Ghevda/ Avarekalu/ Broad Beans/ Val Papdi : 2 cups shelled and ready.
Cauliflower : 250 gms.
Ambado/ Hogplum/ Amtekai: 2- 3
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
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
** Shell and collect Avarekalu, rinse well and cook in a small vessel with enough water until 80% done, remove and keep it aside ready.
** You can pressure cook Avarekalu with a little bit water to one whistle only in which case you should be careful and avoid over cooking. You can also Micro Wave it for 5-7 minutes, which is the method I followed for perfect results.
** Cut the Cauliflower into florets of medium size and put in a fine sieved colander and rinse well under running water and keep it aside ready.
** Wash, wipe dry Hogplums (depending upon its sourness add more if required). Slice sides or smash with a weight and keep it aside ready.
* Note : The number of hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region. Also, remember to avoid tender ones and use the ones with thick formed seeds within for this curry.
** For Ground Masala : In a small pan add oil, add methi seeds, coriander seeds and fry for 1-2 minutes until the coriander changes color lightly. Then add the Kashmiri Red chillies and continue frying all together for another minute or two, taking care not to burn them. Remove, cool a bit and add into mixer grinder along with freshly grated Coconut and grind to a thick and fine paste using water sparingly. If not adding any tart veggie to the curry then remember to add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is followed in most homes.
** Add cauliflower into a kadai/ pan along with one cup of water and bring to a boil, then lower the heat, cover and cook stirring a few times in between until 80% done. To this add cooked Avarekalu, crushed hogplums, ground masala and mix well. Check and add required amount of water to bring the curry to desired consistency.
** Boil the curry on medium heat and when you see bubbles appearing on surface, lower the heat to minimum, add salt to taste, check and add more water if required only, mix well and then let the curry continue to simmer for another 5-8 minutes. Keep stirring the curry well in between to avoid it being burnt. When done remove from fire and keep aside covered while we go ahead with preparing of the tempering.
** 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.
** For Tempering/ Pannaka/ Tadka : Heat Coconut Oil in a small pan, when hot, add mustard seeds, when they begin to splutter, add fresh Curry Leaves, fry for a few seconds and then pour it over the simmering curry.
** Note : You can use any edible oil for tempering. We Saraswat’s are partial to 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
** Remove, cover and let rest aside for 20 minutes for flavors to be infused well. When serving if you find that the curry has thickened you can add some boiling water and mix well, check salt and add if needed too.
** “Avarekalu– Cauliflower- Amtekayi Gashi (Hyacinth Beans- Cauliflower- Hogplum 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, you may serve it with roti/ chapathi too, in which case do keep the consistency of the curry thicker to blend 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 dishes with “Hopglum” … you may browse through in leisure and try out any recipe that appeals to you, they are all easy to prepare and equally tasty …
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