CHANA GHASHI
Ingredients:
1) Chick peas
(any variety) – 250 gm.
2) Elephant
foot yam – 150 gm.
3) Coconut – ½
4) Medium hot
red chilies – 6 Nos.
5) Cucumber
tree fruit (Bilimbi) – 20 gm.
6) Curry
leaves – 2 sprigs
7) Mustard
seeds – ½ teaspoon
8) Coconut oil
or any other cooking oil – 2 teaspoons
9) Salt – 1½
teaspoons
To Cook:
Soak the chick peas (brown skinned or white) in water
overnight. Peel the elephant foot yam and chop into chunks of roughly 1 inch
cubes. Split the cucumber tree fruit lengthwise (see note). Grate the coconut. Set a small pan or wok on the stove.
Put in a few drops of coconut oil and drop in the chilies. Roast on low heat
for 30 seconds.
Drain the chick peas and put them in a pressure cooker
together with the cucumber tree fruit and the chopped yam. Pour in double their
volume of water. Put the cooker on the stove. As soon as you hear the second
whistle, turn down the heat and cook for 3 minutes. Switch off the stove and
allow it to cool naturally.
Set aside 2 teaspoonfuls of the grated coconut and put the
rest in a wet grinder or in a food processor. Add the roasted chilies and grind
to fine paste, adding a little water for grinding smoothly. When the paste is
nice and smooth, chuck in a tablespoonful of the cooked chick peas and grind to
fine paste (the chick peas will give the curry a beautiful body and taste).
Put the rest of the cooked chick peas and yam together with
their stock if any in a vessel. Add the salt and a little water and boil for a
minute. Now put in the ground coconut paste. Stir well. If the curry is too
thick, add a little more water. Taste and add more seasoning if required. Boil
nicely for a minute and switch off the heat.
Set a small pan on low heat. Pour in the rest of the coconut
oil. Throw in the mustard seeds. As soon as the mustard seeds are about to
finish crackling, put in the 2 teaspoonfuls of grated coconut and stir. When it
turns golden brown, add the curry leaves. Switch off the heat and tip over the
contents of the pan into the curry. Stir once and cover with a lid. Let rest
for half an hour. Your delicious chana
ghashi is ready. Serve with rice.
Enjoy!!!
Notes:
1)
If the
cucumber tree fruit (Bilimbi or Chilimbi or irimban puli in Malayalam) is not
available, you can also use 10 gm. of tamarind. The reason I use cucumber tree
fruit is that it contains a lot of essential minerals or vitamins and it also
makes the cooking of all pulses much easier.
2)
The
cucumber tree fruit is used to give some sourness to the curry. If you do not
want any sourness in the curry, you can omit this ingredient.
3)
If the
elephant foot yam is not available, you can use potatoes instead but the taste
may differ a bit.
Cucumber tree fruit (Bilimbi)
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