easy gassi recipe | mangalorean chana gassi recipe | veg ghashi recipe
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 3 Servings
- Category: Side Dish
- Cuisine: south indian
Ingredients
for masala:
- 2 tsp oil
- 1 tbsp coriander seeds / daniya
- ½ tsp cumin / jeera
- 5 seeds methi / fenugreek seeds
- ½ tsp black pepper / kali mirch
- few curry leaves / kadi patta
- 6 kashmiri red chili / lal mirch
- 1 cup coconut (fresh / desiccated)
- ¼ onion (roughly chopped)
- 2 cloves garlic / lasun
- small ball sized tamarind
- water as required (to blend)
for ghasi:
- ½ cup suran / yam / suvarnagadde (cubed)
- 1 cup water
- salt to taste
- ½ tsp turmeric powder / haldi
- 1 cup chickpea / kabuli chana (soaked overnight & pressure cooked 5 whistles)
for tempering:
- 2 tsp oil
- ½ tsp mustard seeds / rai
- pinch asafoetida / hing
- 2 dried red chili (broken)
- few curry leaves
Method
- firstly, in a thick bottomed pan, heat a tsp of oil.
- roast coriander seeds, cumin, methi seeds, black pepper, curry leaves and red chili.
- also add 1 cup of coconut and continue to roast for a minute. keep aside.
- further, add a tsp of oil along with onions and garlic.
- saute till brown spots appear on them.
- transfer to the same blender and add tamarind and water as required.
- blend to smooth paste.
- furthermore, in a kadai boil suran for 5 minutes with water, salt and turmeric.
- add pressure cooked chickpea, and prepared masala paste.
- mix well and cover and simmer for 15 minutes.
- prepare the tempering and pour over prepared ghasi.
- finally, mix and serve the ghasi along with rice waffers, rotti, poori or with plain steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.