Shallot - Tomato Gashi
( Piyyava Gashi in Konkani Cuisine )
Serves: 3
Ingredients
250 g shallots, peeled
2 tomatoes, finely chopped
1 cup water ( 200 ml )
1 teaspoon oil
1/2 teaspoon salt ( or to taste )
2 tomatoes, finely chopped
1 cup water ( 200 ml )
1 teaspoon oil
1/2 teaspoon salt ( or to taste )
For Coconut Paste:
1 cup ( 200 g ) coconut, grated
10 red chillies
2 tablespoon coriander seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon urad dal
10 red chillies
2 tablespoon coriander seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon urad dal
Method
For Coconut Paste:
In a wide iron kadai, dry roast all the ingredients till golden color and fragrant ( approximate roasting time 30 minutes ). Grind all the ingredients together in a mixer to a fine paste.
For Gashi:
In a pan, heat oil. Saute shallots on a low heat for 2- 3 minutes ( till you get a nice aroma ).
Add chopped tomatoes. Saute for 2 minutes.
Add ground coconut paste, mix well, saute on a low heat for 2 minutes.
Add 1 cup water and salt to taste.
Cover with a lid and cook on a low heat for 15 minutes or till done / gravy slightly thickens / tomatoes are well blended.
Serve with rice / chapati / phulka.
Add chopped tomatoes. Saute for 2 minutes.
Add ground coconut paste, mix well, saute on a low heat for 2 minutes.
Add 1 cup water and salt to taste.
Cover with a lid and cook on a low heat for 15 minutes or till done / gravy slightly thickens / tomatoes are well blended.
Serve with rice / chapati / phulka.
1 comment:
It looks great !!! Will make it for myself today :)
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