Bhajjile Gashi
A tasty gravy dish made with vegetables and dry roasted coconut paste (massolu). While there are standard combinations like - Potato & Drumstick, Cauliflower & green peas, Soornu (yam) & black chana (chickpeas or chono), Gidgi (tender jackfruit) & chono or with mixed vegetables One can make gashi with any vegetables / pulses. One can add shallow fried chundephal (Solanum torvum or Turkey Berry, a type of berry seen in tropics, normally used raw or unripe; to make dishes) while making gashi which will enhance the flavour. Massolu is the main ingredient in bhajjile gashi.
Basic recipe for Massolu
You will need
2 coconut, grated
24 dried red chillies (medium size) or 20 dried red chillies (big size)
3 tablespoon (45 g) coriander seeds (kothamberi)
1/2 teaspoon turmeric powder (optional)
24 dried red chillies (medium size) or 20 dried red chillies (big size)
3 tablespoon (45 g) coriander seeds (kothamberi)
1/2 teaspoon turmeric powder (optional)
Method
Heat an iron kadai. Dry roast grated coconut for 20 - 25 minutes on a low to medium heat or until the moisture completely dries up from the grated coconut and also started getting light brown color.
At this point, add dried red chillies and coriander seeds. Dry roast on a low to medium heat for another 20 minutes or till golden color. One can notice a color change in red chillies, grated coconut and also a nice aroma. Transfer the coconut mixture into a mixer bowl and make a paste without adding water (also oil from the roasted coconut may leaves from the sides of the mixer bowl). Transfer the massolu to another container and store in a refrigerator for later use.
At this point, add dried red chillies and coriander seeds. Dry roast on a low to medium heat for another 20 minutes or till golden color. One can notice a color change in red chillies, grated coconut and also a nice aroma. Transfer the coconut mixture into a mixer bowl and make a paste without adding water (also oil from the roasted coconut may leaves from the sides of the mixer bowl). Transfer the massolu to another container and store in a refrigerator for later use.
Mixed vegetable Gashi
Serves: 4
Ingredients
1 cup mixed vegetables (1 potatoes, 1 baingan, 1 drumstick, 1 carrot, 50 g green peas, 1 tomato (optional) )
1/2 ( 50 g ) cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole - for sour taste )
1/2 ( 50 g ) cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole - for sour taste )
Method
For dal:
(Adding dal will make the gashi thick and cramy texture)
Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 20 minutes or till done ( reduce the heat after 2 nd whistle and cook for 15 minutes ). Allow the cooker to naturally.
In a wide bowl, mix cooked dal, vegetables, salt to taste and 1 darbyasole (kudampuli). Adjust the consistency with 1/2 cup (50 - 60 ml) water if required. Cover with a lid and cook on low to medium heat for 10 - 12 minutes or until the vegetables are half done.
In a wide bowl, mix cooked dal, vegetables, salt to taste and 1 darbyasole (kudampuli). Adjust the consistency with 1/2 cup (50 - 60 ml) water if required. Cover with a lid and cook on low to medium heat for 10 - 12 minutes or until the vegetables are half done.
Add 3 - 4 teaspoons coconut paste / massolu (you can dilute massolu with 2 teaspoons water before adding. Then it will mix easily with dal and vegetables) and cook on a low heat for 10 - 12 minutes (Do not add extra water) or until thickens / brown in color / fragrant. Serve with Rice / Polo / Idli / Santhan / Hittu ...
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