Oct 11, 2012

Alsanda Beans Gashi or Chawli Gashi or Black Eyed Beans Gashi

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 !!!

Serves: 4


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.

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