OVERO & POTATO DHEVI MASOLA GHASSI/ Potato Broad beans Coconut Masala Curry

Broad beans is called Overo in Konkani. Overo Potato Dhevi Masola Ghassi is a Coconut based Konkani dish. The Coconut Masala Curry is called Ghassi and the Coconut Masala paste is called Dhevi Masolu in Konkani.

Kochi GSB people make 2 types of Ghassi with Coconut grating. Dhevi Ghassi and Soyi Bajjilli Ghassi.
Fresh Coconut grating is used in Dhevi Ghassi for preparing Coconut Masala paste.Roasted Coconut grating is used in Soyi Bajjilli Ghassi for preparing Coconut masala paste.The ingredients used for making Coconut Masala paste is also different in both the Ghassi.


The following ingredients are needed to prepare this Potato Broad beans Coconut Masala Curry/ Overo Potato Dhevi Masola Ghassi.


Ingredients:-

Overo/Broad beans/Flat beans.-1 cup
Potato.                                       - 2 medium size
Salt.                                            - to taste
Dry Mango pieces.                     -2 small piece or  Dharmbya soli [Kudampuli]- a small piece.



For grinding the Coconut Masala paste:-

Coconut grated.   -1 cup
Dry Red chilly.      -5
Turmeric powder. -1/4 tsp


For Seasoning:-

Coconut oil.      -1tsp
Urad dal.           -1tsp
Mustard seeds. -1tsp
Curry leaves.     -few [optional]


Instructions:-

Remove the outer skin of 2 medium size Potatoes and chop them into medium square pieces.Keep aside.

Wash and soak 1cup Broad beans/Overo in Water overnight or 8 hours.Pressure cook the soaked Broad beans/ Overo along with chopped Potato pieces adding required Water for 2 whistle till soft and firm.Keep aside.

Grind the grated Coconut, dry Red chillies and Turmeric powder to a smooth paste adding little Water.Keep aside.


Method:-

Boil 1cup  of Water in a cooking vessel and add the pressure cooked Broad beans/ Overo and Potato pieces into the vessel. Mix well and cook for 1 minute.

Add Salt and mix well.

Add 2 small dry Mango pieces or a small piece of Dharmbya sol / Kudampuli. Add little Water and mix well.

Cover the vessel with a lid and cook on low flame for 2 minutes.

Add the ground Coconut Masala paste and mix well.Boil and cook on low flame till the raw smell of the Coconut Masala goes off.

The consistency of the gravy is semi thick.You can add little more Water and boil according to your choice. Switch off the flame.Semi thick gravy is good for serving.

Heat Coconut oil in a pan for seasoning and add Urad dal.When Urad dal starts to change its colour splutter Mustard seeds and saute well. [Add Curry leaves and fry for a second - optional] and switch off the flame.

Pour the above seasoning into the Curry in the cooking vessel.

A tasty and delicious  Overo & Potato Dhevi Masola Ghassi is ready to serve with Rice.