“Jeevo Vatano- Seemebadanekayi- Mashinga Saanga- Kudampuli Gashi (Fresh Green Peas- Chayote Squash- Drumsticks- Malabar Tamarind Curry)” … Gashi is a traditional GSB Konkani Saraswat curry prepared in various veggies combinations and is a delight to relish during meals … here is a combo of veggies included and prepared as gashi ... we have always seen drumsticks floating on sambar, isn’t it?? however, it tastes equally delicious added to gashi curries too ... I preferred addition of seemebadanekayi to potato along with fresh green peas and I must say it tastes fantastic served with ukde sheetHa (boiled rice) … try it, sure to be loved by all ... Yummilicious …
** Gashi is a famous Saraswat dish prepared in every home or during celebrations. These are prepared with different combinations veggies or pulses and veggies. Again, gashi is prepared with addition of fish too and there are plenty of variation in them. I have already posted many recipes in the Blog before, this time to the recipe remains the same and it’s just combo of different veggies. Here I have used fresh green peas (vatano) along with chow chow (chayote squash/ seemebadanekayi), drumstick (mashinga sanga) with inclusion of kudampuli (sun dried Malabar tamarind) in place of tamarind added while grinding masala and together its definitely a lovely combo.
** I will not run into more info on veggies as these are common one’s available all round the world and that which almost all of us are using in our meals. I have written quite a lot of information on veggies before, included in plenty of recipes in the blog to which I will be sharing common links at the bottom of this recipe, as I do not want to repeat the same every time in every post making it monotonous. Do browse through the link or use search option with key words for recipes or veggies. Do try out the various dishes shared in the Blog and enjoy a good healthy lifestyle with your family and friends. They are all tasty and easy to prepare, also do give me a feedback.
** Addition of tart veggies too is a matter of choice and as per season or availability. You can use any one of tart tasting fruit/ veggie 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 region wise. In case you do not want to use them or are unavailable just add tamarind (chinchama/ Imly) while grinding masala which is followed in GSB Konkani Saraswat Cuisine.
** Here is my recipe for “Jeevo Vatano- Seemebadanekayi- Mashinga Saanga- Kudampuli Gashi (Fresh Green Peas- Chayote Squash- Drumsticks- Malabar Tamarind Curry)” … My Style, do try it …
** Ingredients :
Fresh Green Peas/ Vatano/ Hasi Batani : 2 cups
Seemebadanekayi/ Chayote Squash/ Chow Chow : 1 medium sized
Drumstick/ Shenga/ Mashinga Saanga/ Nuggekai : 2 medium sized
Kudampuli/ Sun Dried Malabar Tamarind : 4-5
Salt/ Namak/ Meeta : to taste only if required
** For the Ground Masala :
Coconut/ Soyi/ Nariyal : 1 heaped cup
Kashmiri Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Methi/ Fenugreek Seeds : ¼ tsp
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
* Shell the outer skin and collect the fresh Green Peas/ Vatano. Slice off the outer green skin of Seemebadanekayi/ Chow Chow, cut it lengthwise into two, discard the inner white pith along with the seed. Cut the veggie into 2 inch sized cubes and keep it aside ready. String peel the outer skin of Mashinga Saanga/ Drumstick, cut it into pieces of about 3- 4 inches in length and keep it aside ready.
** For Masala to be ground : Heat oil in a small pan, when hot add Methi 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). Add the red chillies and further fry for another half minute. Remove immediately and add it into a mixer grinder along with freshly grated Coconut, and grind to a fine paste adding little water. (You can add a small marble sized piece of tamarind while grinding the masala if not adding any tart tasting veggie to the curry only).
** Wash all the veggies in plenty of water and add all into a thick bottomed kadai/ vessel along with enough water, say about an inch above the level of veggies and bring to a boil on high heat until you see bubbles appearing on surface. Now lower the heat to medium and further cook until all the veggies are 80% done only. Do not overcook veggies lest they get mashed or lose out on the shape and taste.
** Wash and add Kudampuli/ Malabar Tamarind along with the ground masala and salt to taste to the cooked veggies and mix well. Check consistency of the gravy and add enough water to bring to required texture, mix well and bring to a boil on medium heat until you see bubbles appearing, after which lower the heat to minimum and let simmer for 5-7 minutes while we go ahead with tempering.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan (you can use any edible oil you wish), when hot add mustard seeds, when they begin to splutter add fresh curry leaves, fry a few seconds and then pour it over the simmering curry and mix well. Remove curry from heat, cover with a lid and keep aside for atleast 20 minutes to rest for the flavors to seep into the curry well and it is ready.
** “Jeevo Vatano- Seemebadanekayi- Mashinga Saanga- Kudampuli Gashi (Fresh Green Peas- Chayote Squash- Drumsticks- Malabar Tamarind Curry)” is done and ready to be served. Gashi tastes best served with ukde sheetHa (red boiled rice) which is the staple food of South Indians and that’s the way we prefer it in my home. However, gashi tastes great served with Idly, Khotto, Mudo, Ramdan too and in my home I prefer this combo for lunch as it tastes fantastic. If desired or for any reason you do not prefer rice then you can serve it with roti/ parathas in which keep the gravy consistency slightly thicker for best of taste. Do try it and enjoy with your family and friends.
** Sharing a some common links below to all “Gashi/ Drumstick/ Seemebadanekayi/ Vatano" recipes that include both Veg. and Non- Veg shared in the Blog before. Do try them out, they all taste wonderful and are easy to prepare ....
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