Dec 7, 2012

Surna Gashi

Surna Gashi

Gashi is a main curry with rice  in Konkan cuisine. Surnu (chena /  elephant yam) and Chono (Kadala / Black chickpeas) is a good combination in Gashi varieties. Featured here is Surnu Ani Chono Galleli Dhevi gashi !!!

Serves:  3 - 4


1 cup / 200 ml boiled / cooked black  chickpeas


For the  chickpeas (chono):

Please use same measuring cup to measure black chickpea  & water.

1 cup / 100 ml black chickpea /kadala / black chana (Indian standard measuring cup of 100 ml / 4 oz capacity)

3 cups water

½ teaspoon turmeric powder

½ teaspoon salt

Wash and soak black chickpeas in 3 cups of water for 6 – 7 hours or overnight. In a pressure cooker, add soaked  chickpea (along with its soaked water, final water level should be 1 – inch above the level of soaked chickpeas), turmeric powder and salt and pressure cook for 25 minutes until done and soft (reduce the heat on high after 3 quick whistle and cook on medium heat for 20 - 23 minutes. Switch off the heat. Allow the cooker to cool naturally). Reserve stock. It may be 1/2 cup.

For the surnu (elephant yam / chena):

200 g surnu

½ teaspoon turmeric powder

½ teaspoon salt

1 cup / 200 ml water

Gently peel off the skin of the surnu. Wash well and cut into ½ - inch cubes. Mix surnu cubes with salt, turmeric powder and 1 cup water (just to cover the surnu) and pressure cook  on high heat till 3 quick whistles. More than 3 whistles may be over cook surnu. Switch  off the heat and allow the cooker to cool naturally.

For the  Coconut paste:

1/2 cup (7 tablespoons) grated coconut

3/4 teaspoon red chilli powder

1/2 teaspoon turmeric powder

2 tablespoon water

Make a smooth and thick paste of above ingredients with water in a small mixer bowl.


Boil again cooked  surnu and black chick peas / chono – along with the stock  and  fresh ½ cup water with 1  small kudampuli / darbyasole for 7 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 (phann):

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera (cumin 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 and jeera.  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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