Rice, Potato Gashi, Moong dal thoy (centre), Mixed vegetable thoran ( sukke), Soy burji
A tasty main dish. Fantastic combination with rice and other accompaniments. Popular in Konkani cuisine !!!
You will need
3 potatoes, peel and cut into cubes
1 cup water (200 ml – 225 ml)
½ teaspoon salt
1 small piece kudampuli (darmbyasole)
For coconut paste:
1 cup (75 g) grated coconut
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
2 tablespoons water
Make a smooth paste of above ingredients with water. Keep aside.
2 teaspoons oil
1 teaspoon mustard seeds
1/4 teaspoon jeera ( cumin seeds )
½ teaspoon methi seeds (fenugreek seeds)
1 spring curry leaves (6 curry leaves)
In a bowl, mix potato cubes with 1 cup (200 ml ) water, salt and a small piece of kudampuli / darbya sole. Cover with a lid and cook on a medium heat for 10 - 12 minutes or until ¾ done / potato cubes softens. (You can also boil potato cubes separately. Then boil again with kudampuli and salt for 5 minutes and finally mix coconut paste).
Add coconut paste, mix well (dilute with extra 2 – 3 tablespoons water) and cook on a low heat for 8 - 10 minutes. Gashi should be of pouring consistency. Switch off the heat.
Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera, methi and fry for 1 – 2 minutes or until fragrant.. Add curry leaves and saute for 2 - 3 minutes until fragrant. Pour the seasoning over potato gashi and mix well. Serve with rice.