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Posts Tagged ‘Ghassi’

THALLEL PHADI GHASSI(FRIED VEG SIDE DISH)

This is a side dish, in which the root vegetables are fried and used in the preparation of a side dish. Suran(yam) and kaachil(a root vegetable similar to suran) are used for this preparation. They are de-skinned, cleaned, sliced and deep fried and added to the gravy.

Ingredients:

tur dal(cooked)-1cup,

suran or kaachil–250gms(de-skinned,cleaned, sliced and cut to small flat pieces),

coconut scrapings-1cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-1 small piece,

mustard seeds-1tsp,

methi seeds-1/8tsp,

urid dal-1tsp,

oil for frying,

salt to taste,

curry leaves-a few.

Method:

Cook the dal.

Deep fry the suran/kaachil pieces to a crisp texture.

Prepare the masala by grinding coconut, chillies and turmeric to a smooth texture.

Boil the masala for 5 mts in a flat-bottomed vessel, after adding salt, sol and sufficient water to make the gravy.

Add dal and boil for another 2 mts.

Remove from flame and add the fried suran/kaachil pieces and mix.

Season with mustard seeds, methi seeds, urad dal and curry leaves in little oil.

Mix well. The curry is ready.

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Chouli Ani Nonche Ambya Ghassi(Chouli Beans And Salted Mango Curry)

Konkanis make use of the salted mangoes during off season. These salted mangoes are good sustitutes for the sour taste and can be used in many hot and spicy curries. This gives a good taste too.

Ingredients:

chouli beans/lobia(pulse)-200gms,

salted mango-1 small,

red chillies-5,

turmeric powder-1/4tsp,

coconut scrapings-1cup,

mustard seeds-1tsp,

jeera-1tsp,

oil-2tsps(preferably coconut oil),

curry leaves-a few,

salt to taste.(Salted mango already has salt in it)

Method:

Cook chouli to a soft texture(Soaking it in water for an hour hastens cooking).

Grind masala with coconut, chillies and turmeric powder to make a smooth paste.

Boil the masala for 5mts, adding little water.

Then add the cooked chouli and mango cut into pieces, along with the requisite quantity of salt and cook for few mts more.

As the mango has salt content in it, additional salt has to be added very carefully.

Remove from flame and season with mustard, jeera and curry leaves in oil.

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GABYA GHASSI(BANANA STEM CURRY)

Banana stem has many medicinal values.It provides the requisite fibre and aids digestion, helps dissolve stones in  kidneys etc. It can be used raw or cooked. Raita using raw stem(see prabhaskitchen recipe list) is very tasty. Given below is a side dish with cooked stem.

The stem has to be de-threaded, before use.  Cut the stem into slices. While cutting, roll the thread that appears by rolling them on the left hand fingers. After removing the threads, cut the slices into small pieces. These pieces are ready for cooking.

Ingredients:

turdal-1/2cup,

Stem pieces-1cup,

coconut scrapings-1/2 cup,

red chillies-2,

turmeric powder-1/4tsp,

sol-a small piece(drarmya sol/cocum /tamarind),

mustard seeds-1tsp,

urid dal-1tsp,

curry leaves-a few,

salt to taste,

oil-1tsp.

Method:

Cook the dal in a presure cooker to a soft texture.

In a pan, cook the stem pieces, using a cup of water, for 5 mts.

Grind masala with coconut, red chillies and turmeric powder and make a smooth paste.

Add salt, sol and the masala to the cooked stem and boil for 5mts.

Add the dal and if necessary, add little water to bring it to the required consistency.

Just cook for another minute and remove from flame.

Season with mustard, urid dal and curry leaves in oil.

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LANDHE  GUDHGYA GHASSI(BREADFRUIT CURRY)

Breadfruit preparations are a delicacy in Konkani homes. Many dishes can be prepared with this vegetable, viz. curry wih gravy, curry-dry, thick chips, bhajjia etc.

The preparation of curry with  gravy is given below.

Ingedients:

breadfruit-250gms,

tur dal-3/4cup,

coconut scrapings-1 cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-2 small pieces.,

mustard seeds-1tsp,

methi seeds-1/4tsp,

urid dal-1tsp,

oil 2tsps,

salt to taste and

curry leaves.

Method:

Cook dal to a soft texture.

Wash and de-skin the bread fruit and cut it into medium-size pieces.

Cook it in a pan, using 2 cups of water.

Grind the masala with coconut, chillies and turmeric powder.

Cook the masala in a pan for 5 mts on a medium flame.

Add the vegetable, dal, sol and salt and cook for another 2 mts.

If required, add little more water to bring it to a gravy consistency.

Remove from the flame.

Do phannu(season) with mustard seeds, urid dal, methi and curry leaves in oil.

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APPLA PHAADI GHASSI(PAPAD CURRY)
.
Ingredients:
Appla gooli(papad dough pieces)-10( To click on Category “PAPAD/VADIS” for details on papad dough) ,
coconut scrapings–1 cup,
red chillis-5,
turmeric powder-1/4tsp,
sol-1 piece,
salt to taste,
mustard seeds-1tsp,
oil for frying and
curry leaves.
Method:
 Deep fry the papad dough pieces in oil to a crispy texture.
Grind the coconut scrapings, chilli and turmeric powder to a fine paste.
Add salt, sol and a cup of water to the paste and boil it for 5 mts.
Put the  fried papad golas in the ghassi , add sufficient water to get a gravy consistency and cook for another 2 mts.
Remove from the flame.
Do phannu(season) with mustard seeds and curry leaves in oil. (Give tadka with mustard seeds and curry leaves).
 
NOTE: The fried papad golas are also used as a snack on a stand-alone basis. It goes well with tea/coffee.

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KATHALI BHAJJILLI GHASSI(COCONUT MASALA CURRY)

This curry can be made using a variety of vegetables like, suran(yam), avla mande(colocasia), potato, beans, cluster beans,drumstick, brinjal, chouli(long beans) etc. The masala is simple to make, but it adds to the taste of the vegetable dish immensely.

Ingredients:

vegetables-50gms each(4 to 5 varieties),

coconut cut into small pieces(kathali)-1 cup,

corriander seeds-1tbsp,

red chillies-5,

sol-2 small pieces,

salt to taste and

little oil

Method:

Clean and cut the vegetables into large pieces.

Fry the coconut pieces, corriander seeds and chillies on a low flame to a golden brown shade.

Grind them to a fine masala paste.

Cook the vegetables in  a pressure cooker to 2 whistles.

Boil the masala for 5 mts adding 2 cups of water.

Add the sol, salt and the cooked vegetables and cook for another 2 mts.

Remove from the flame and keep it aside for 15 mts .

The Ghassi is ready for serving.

NOTE: Different vegetables can be used at different times.

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KODUVE GHASSI(LEAFY VEG. DISH WITH GRAVY)
 
Koduvi is a kind of slightly bitter leafy vegetable. The curry prepared from koduvi is not only very tasty, if prepared with the right masala, but also is very nutritious. This dish goes very well with plain rice.
 
Ingredients:
Massolu(coconut masala preparation)-2tbsps,
salt to taste,
dharmbya sol(a type of Sol)-2 and
koduvi, cleaned and chopped -1cup.
 
Method:
Click on Tag “coconut” to get the details of Massolu preparation.
Boil the massolu with  2 cups of water, then add salt and  dharmbya sol.
Add the chopped koduvi and continue cooking it, till koduvi is properly done. 
Ghassi is ready.

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