THALLEL PHADI GHASSI(FRIED VEG SIDE DISH)

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)

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)

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)

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)

APPLA PHAADI GHASSI(PAPAD CURRY)

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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)

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)

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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GHASSI-SEMI-DRY(VEG. CURRY WITH THICK GRAVY)

GHASSI-SEMI-DRY(VEG. CURRY WITH THICK GRAVY)

 

 

Ingredients:

 

any one of these  items-raw tomatoes/thouse/mogghe(Mangalore Cucumber) etc-    !/4 kg,

red chillies-5,

coconut scrapings-1cup,

solid hing -a small piece

coconut oil-2tsps,

salt to taste,

mustard seeds-1tsp,

urad dal-1tsp,

methi seeds-1tsp,

curry leaves and

darmbya sol(a type of Sol)-1 piece(not needed in case of raw tomatoes)

 

Method:

 

Clean, cut and cook the vegetables.

Fry chillies and hing in oil.

Grind coconut scrapings, chillies and hing to make a masala paste.

Add the masala paste, darmbya sol and salt to the cooked vegetables and cook for a few more minutes till masala is also properly cooked.The dish should be of semisolid consistancy.

Season with mustard seeds, methi, urad dal and curry leaves

 

NOTE: ln case raw  tomatoes are used, no sol is required.

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KELYA SALLI GHASSI

 KELYA  SALLI  GHASSI (BANANA SKIN CURRY )

  

As in the case of  jackfruit, Banana plant is also another example of its full utilisation, except the soft bark layers covering the stem. Almost all the parts are used for preparing various cuisines. Plantain leaves are used extensively in South India as a platter for taking meals in temples, hotels, marriage functions, even at home on festival days . The leaves are also used for making steamed sweet dishes such as Pathali.The raw banana skin of  the large banana variety(called Nendrakka in Kerala and Harve Nandhar bhale kelein in Konkani)is another part, which is used in the preparation of delicious curries . These preparations are enjoyed immensely by almost all Konkanies. This skin is generally thrown out as garbage after using the banana for making fried chips. One such preparation is given below.

 

Ingredients:

kelya saali(raw  banana skin of large banana)-250gms,
any other vegetable like jackfruit seeds, sopoor kook(chinese potato) or yam-250gms, 

tur dal- 1cup,
coconut scrapings-1 cup,
red chillies-4,
turmeric powder-1/4 tsp,
mustard seeds-1tsp,
oil-1tsp,
salt to taste,

Sol-1 piece and
curry leaves.

P.S. In place of tur dal, moong or chouli (black-eyed beans) can also be used.

 

Method:

Wash and cut the banana skin into very small pieces. Scrape,cut and clean the other vegetable also into small pieces. 

Cook dal.

Grind the masala with coconut,chillies  and turmeric powder  to a fine paste.

Cook  banana skin and the vegetable pieces in water. Add the masala paste, sol and salt to the vegetables and cook for 5  minutes. 

Add cooked dal to the above and cook for 2 more mts.

Do phannu(season) with mustard seeds and curry leaves in oil.

   

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GANTIYA GHASSI(COLOCASIA LEAVES CURRY)

 

GANTIYA GHASSI

 Ingredients
colocasia leaves- 8-9  med.size/Taro leaves, made into knots
colocasia-100gms
coconut scrapings-1cup
red chillies- 4nos
dharmbasol/kokam/- 2pieces,
turmeric powder- 1/4 tsp ,
mustard seeds-1 tsp
urad dal- 1tsp
hing powder- 1/8 tsp
salt to taste,
oil for phannu(seasoning).
Method
Roll each colocasia leaf and tie into a knot,
cut colocasia into med.size pieces.
Cook knotted leaves and colocasia pieces together.
Grind masala with coconut scrapings, chilly and turmeric powder.
Cook the masala with salt and the sol for 3mts.
Add the cooked vegetables and cook for another 2 mts.
Do phannu(seasoning) with mustard seeds,urad dal and hing.

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