“Vatano- Gabbo- Ambado Gashi (Green Peas- Plantain Stem- Hogplum Curry)” … gashi is a simple curry from GSB Konkani Saraswat Cuisine often prepared with pulses along with seasonal veggies to be served during meals … here I have prepared the curry in a combo of dried green peas along with plantain stem and hogplum … tastes best served with rice during meals … 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 Gashi recipes here and will be doing so in coming days, so do keep a track by following/ subscribing my Blog, Page, Instagram for updates. You can browse through in leisure and try out any recipe that which appeals to your family.
** For this recipe I used sun dried peas/ vatana which needs to be soaked overnight or for 8 hours before being pressure cooked to be used in the curry which means you will need to pre-plan the same. However, you can use the fresh ones if in season too as they not only cut down on the soaking time but can also be boiled straight away to be prepared for the curry cutting down the process of pressure cooking. Well, just use any that is freely available to you they both taste wonderful added to the curry.
** Veggies Often Included : Vegetables like Suran (Yam), Kooka (Chinese Potato), Kadgi (Raw Jackfruit), Jeev Kadgi (Breadfruit), Bamboo Shoots (Keerlu), Batato (Potato), Gabbo (Plantain Stem), Chow Chow (Seemebadanekayi) etc. are added along with pulses. Veggies like Cauliflower, Brinjal etc. can also be added. I have added homemade “mitta ghallele Gabbo (salt preserve/ brine plantain stem) which is often added. You can add fresh one’s or any of the one mentioned, they all taste great.
** Note : For preparation of curry you can use any one of the 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 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 in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Ambado/ Hogplums is a monsoon delicacy and while using fresh ones are easier, you can brine them to last for about 2-3 months if desired to be used as and when desired. Sharing a common link via which you can access all required information on hogplum, its recipes etc. do browse through in leisure and try them. I have added plenty of crushed ambado (hogplum/ amatekayi) which is in season now and it tastes wonderful. If available in your vicinity, do make it a practice to add them to curries.
** About gabbo/ plantain stem; many are still reluctant to use them and are very ignorant about its nutritional value. Plantain stems are high source of dietary fiber, which is good for relief from constipation as it aids in digestion. It is a good source of Vit. B6, potassium that helps in building of hemoglobin and insulin in the body. There are plenty more benefits, though I think few of these are good enough reasons for us to include them into our diet, so go ahead buy them and prepare dishes using them.
** To those new to Gabbo/ Plantain Stem, remember that our ancestors always made best use of it by including them in many ways and that should be enough for us to do so too as in my opinion, they knew the best. The innermost part of the stem of the banana plant is consumed in many ways like addition of the same to curries, salad/ raita, preparation of dosa etc. Even juice is prepared and drunk for its cooling properties and above all they are even brined for using over a few months.
** Plantain stem is not liked by all as it’s a bit difficult to cut as there are fiber/ threads that comes off which needs to be removed and discarded. The very reason, which puts off people from relishing it. However, once you learn to prepare, ie cut them properly you will definitely not feel so. As banana is a universal fruit that is consumed all round the world, I think plantain stem is available everywhere. I am sure you have often come across the same and if you have not used them, do so now, you will love it.
** Again, like many other veggies like ambado (hogplum), ambuli (raw mango), avalo (amla), limbiyo (lime) which are often brine/ salt preserved to be used later on in a time frame of few months to over a year, here gabbo (plantain/ banana stem) too can be salt preserved (mitta ghallele/ brine). Though they are available all round the year, sometimes it is difficult to purchase them as and when needed or you may end up having plenty that cannot be consumed immediately. Brine it instead of wasting them and enjoy them as and when you need them, they remain well for almost a year.
** 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. For this recipe, I included a little bit of fried methi (fenugreek) seeds while grinding the masala which is optional. The rest of the recipe however remains unchanged and for more choice you may browse through the common link shared at the bottom of this recipe that includes both veg. and non.veg recipes and prepare that which your family prefers.
** Here is my recipe for “Vatano- Gabbo- Ambado Gashi (Green Peas- Plantain Stem- Hogplum Curry)” … my style ….
** Ingredients :
Dried Green Peas/ Vatano : 1 cup
Banana Stem/ Plantain Stem/ Gaboo/ Bale Dindu : a piece of about 8-10 inches in length or 1 cup of pieces cut into semi circles or quarters if large.
Ambado/ Hogplum/ Amtekai: 3-4
Salt/ Meeta/ Namak : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Methi/ Fenureek Seeds : ¼ tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ NariyalTel/ Narlel Tela : 1-2 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** Wash and soak dried green peas/ vatana in plenty of water for about 6-8 hours or overnight. Wash well once again and then put it in pressure cooker along with sufficient water say about an inch above the level of peas and pressure cook on medium heat to 2-3 whistles. Remove and keep aside for the pressure to fall on its own. Open lid, check if cooked properly if not you can further cook it to another whistle or as required. Keep it aside cooked and ready to be prepared into curry.
** To cut Gabbo/ Plantain Stem : First you will need a very sharp knife to proceed with cutting of Gabbo. Remove the outermost crispy layers (2-3) and then you will come across the tender innermost edible piece. Cut it either into roundels if thin in size or semi circles if medium sized or into quarters if too large. Add the cut pieces immediately in a bowl of water to avoid discoloration (important step).
** Important Note : If the outer coverings have gone darker/ looks spoilt/ inedible they should be peeled off and discarded before cutting. Use only bright, firm/tender white innermost part for cooking. If you use a very sharp knife for cutting then there will be lesser wastage of threads that leave out through the sides when cutting. As you cut them to slices, you will find there are threads coming out of the cut pieces plantain stem, these are fibers that should be pulled off and discarded. The final cut pieces should have no loose threads hanging out of them. As you slice them, put directly into the water, as they tend to be discolored immediately. Leave them in water until the time of cooking.
** Drain, rinse well and then add the cut gabbo/ plantain stem pieces into a pressure cooker pan along with water say about an inch above the level of the pieces and pressure cook on medium heat to 2 whistles only. Remove and let rest until the pressure in the cooker falls on its own and when able to open the lid, do so, remove and add the cooked pieces to the pressured cooked green peas kept ready.
** Wash, wipe dry Hogplums/ Ambado (depending upon its sourness add more if required). Slice sides or smash with 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 heat oil, when hot add methi seeds, fry on low heat until the color changes lightly. Then add in Kashmiri Red chillies and continue frying together for a few more seconds 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. For grinding of masala you can use the green peas cooked water which is a method most of us amchies follow. Remember to add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala If not adding any tart tasting veggie to the curry which is followed in most homes.
** Add pressure cooked green peas- plantain stem into a thick bottomed vessel along with the water in which it is cooked if any. Add the ground masala, mix well adding extra water only if needed to bring to a thick curry consistency. Add the crushed ambado/ hogplum and bring all together to a rolling boil on medium heat stirring often for even cooking. When you see bubbles appearing on surface, lower the heat to medium and further cook until the hogplums are cooked say about 3-4 minutes. Add salt to taste, mix well and simmer for another 2-3 minutes. Remember to stir the curry often in between to avoid it being burnt, also add in more water if required to maintain curry consistency.
** 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 it aside for 15-20 minutes to rest for the flavors to seep in and it is ready. Check the curry consistency before serve, if too thick, you can add some boiling water, mix well and serve.
** “Vatano- Gabbo- Ambado Gashi (Green Peas- Plantain Stem- Hogplum Curry)”is done and ready to be served. Tastes best served with rice which is the staple food of South Indians and that’s the way we prefer it in my home. However, gashi tastes equally tasty if served with roti/ parathas, Idly, Khotto, Ramdan etc. and in my home we love these combos. I had prepared this curry for Naivedyam on the auspicious festive occasion of Sri. Ganesha Chathurti/ Chavathi, along with a few other items and we enjoyed the meal very much. You may check out my next thali post if desired to check out on my list of dishes. Do try this curry and enjoy with your family and friends.
** Sharing a some common links below to all “Gashi/ Vatano (Green Peas)/ Gabbo (Plantain Stem)/ Hogplum (Ambado)/ Brine (Salt Preserve/ Mitta Ghallele)" 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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