POTATO, ASH GOURD, DRUMSTICK DHEVI GHASSI[Kochi GSB style Coconut based Curry}

 A semi thick gravy[Curry] prepared with Coconut Masala paste is called Ghassi in Konkani.Ghassi or Gassi or Gashi is a main gravy in Konkani meals.A traditional Kochi GSB style Konkani recipe made with Potato, Ash gourd and Drumstick. Kochi side GSB People prepare Ghassi in 2 ways.One with fresh Coconut gratings and another with fried Coconut gratings.Ghassi made with fresh Coconut grating is called Dhevi Ghassi [White Gashi].Ghassi made with fried Coconut grating is called Soyi Bajjilli Ghassi. Dhevi Ghassi is a simple coconut masala curry and can be prepared easily with single or mixed Pulses or Vegetables.You can use a small piece of Dharmbya sol [Kudampuli / Kerala Tamarind] or one Ambado [Hog plum] instead of a small raw Mango in this konkani recipe.

The following ingredients are needed to prepare Potato, Ash gourd, Drumstick Dhevi Ghassi .  
         
Ingredients :-

Potato.          -1medium size
Ash gourd.    -2cup chopped
Drumstick.    -2
Raw Mango. -a small mango
Salt.              -to taste

For grinding the Coconut Masala paste :-

Grated Coconut.   -1cup ( fresh)
Dry Red chillies.  -5 or 6
Turmeric powder. -1/4 tsp

For Seasoning :-

Coconut oil.     -1tsp
Urad dal.          -1tsp
Mustard seeds. -1tsp
Methi seeds.     - 8 or 10 seeds [optional]

Instructions :-

Remove the outer skin and the seeds inside a small Ash gourd.Wash well and chop the Ash Gourd into medium square pieces [about 2 cup] and keep aside.

Peel the skin, wash and chop Potato into medium square pieces and keep aside.

Remove the outer skin and chop the Drumsticks into 2 inch lengthy pieces.Wash well and keep aside.

Wash well and chop one small raw Mango into small pieces with skin and keep aside.

Grind the freshly grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding 2tbsp of water. Keep aside the ground Coconut Masala paste.

Method :-

In a cooking vessel add the chopped Potato pieces, Ash Gourd pieces and Drumstick pieces. Add 2 cup of water and required Salt. Boil and cook on low flame until the chopped vegetable pieces become soft and cooked well.

When all the vegetable pieces are cooked well and become soft add the chopped raw Mango pieces.Boil and cook for 2 minutes till the raw Mango pieces become soft.

Add the ground Coconut Masala paste to the cooked vegetable pieces.Mix well and boil for 3 minutes.Check for Salt and add little Salt if needed and mix well. Boil again for a minute and then switch off the flame.

Heat 1tsp Coconut Oil in a pan on low flame for seasoning and add Urad dal and saute well.Splutter Mustard seeds and Methi seeds and saute well.Switch off the flame.

Pour the above seasoning into the Dhevi Ghassi in the cooking vessel.The aroma of the seasoning in Coconut Oil is heavenly.So immediately close the lid of the cooking vessel after pouring the seasoning into the Curry to retain the aroma.

A very tasty, yummy and delicious Kochi GSB style Konkani recipe, Potato, Ash gourd, Drumstick Dhevi Ghassi is ready to serve with Rice.

Try the recipe and enjoy the dish.