Alsanda Beans Gashi or Chawli Gashi
A delicious gashi, goes well as a main curry with rice in Konkani / Saraswat cuisine of Cochin GSB’s !!!
1 cup / 200 ml alsanda beans / chawli / black eyed beans (Indian standard measuring cup of 200 ml / 8 oz capacity
3 cups (600 ml) water
1/2 teaspoon salt ( or to taste )
1 kudampuli / darbyasole in Konkani ( pick small – to get sour taste for the gravy )
For the Coconut paste (massolu):
1 cup / 100 ml or 6 - 7 tablespoon grated coconut (Indian standard measuring cup of 100 ml / 4 oz capacity)
3/4 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.
Wash and soak chawli ( alsanda beans ) in 3 cups water for 6 hours ( or overnight ).
Pressure cook with 1/2 teaspoon salt (along with the soaked water ) for 25 minutes ( reduce the high heat to medium after 2 quick whistles and cook for 20minutes ). Allow the pressure cooker to cool naturally.
Reserve stock (cooked chawli water). Open the lid.
Boil cooked chawli with 1 kudampuli / darbyasole for 5 minutes on a low heat.
Add coconut paste. Mix well. Adjust salt and extra ¼ cup (50 ml) water if you required. Gashi should be of pouring in consistency. Cover with lid and cook on a low heat for 10 minutes.
For the seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves (or 6 nos)
In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2 - 3minutes till fragrant and crisp. Pour this seasoning over gashi and serve with Rice ( seeth ) and other accompaniments.