Jan 2, 2012

Potato Gashi

Rice, Potato Gashi, Moong dal thoy (centre), Mixed vegetable thoran ( sukke), Soy burji

Potato Gashi

A tasty main dish. Fantastic combination with rice and other accompaniments. Popular in Konkani cuisine !!!

Serves: 3

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.

For seasoning:

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.

For seasoning:

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.

No comments: