Jun 24, 2010

Chawli Gashi



Chawli Gashi

Serves: 3

You will need

1 cup ( 100 g ) chawli ( dark red beans )
1 1/2 cup water
1/2 teaspoon salt ( or to taste )
1 kudampuli / darbyasole in Konkani ( pick small - for sour taste )

For Coconut paste:

1 cup ( 100 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water

Make a smooth paste of above ingredients with water in mixer. Keep aside.

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves
3 shallots / chuvannulli, finely sliced ( optional )

Method

Wash and soak chawli ( dark red beans ) in 1 1/2 cup water for 6 hours ( or overnight ).

Pressure cook with 1/2 teaspoon salt for 20 minutes ( reduce heat to medium after 1 whistle and cook for 15 minutes ). Allow the pressure cooker to cool naturally.

Do not add extra water.

Boil cooked chawli with 1 kudampuli / darbyasole for 5 minutes on a low heat.

Add coconut paste. Mix well. Adjust salt if you required. Cover with lid and cook on a low heat for 10 minutes.

For Seasoning:

In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves and sliced shallots ( optional ). Fry for 5 minutes till fragrant. Pour this seasoning over gashi and serve with Rice ( seeth ) / Chapati.


2 comments:

uma said...

Hi Niya,
first time here.. chawli gashi looks good.. months passed i made gashi.. lovely konkani recipes..

sandhya said...

Hi Niya,

I am from Canberra, Australia. I am originally a konkani from Alleppey, kerala married to a Punjabi.It' been ages i have made konkani dishes and I am so elated and excited that you are doing such a wonderful job. There is no other site for authentic konkani dishes. It reminded me of my mom's cooking and i am loving the way you are presenting and please carry on with your blogs . Would like to know which place you are from?