CHONO & KOOK SOYI BAJJILLI GHASSI / Potato & Whole Bengal gram Masala Curry with roasted Coconut.

Roasted Coconut Masala Curry is known as Soyi Bajjilli Ghassi in Konkani. This Masala curry is prepared with Potato and whole Bengal Gram.Whole Bengal gram is called Chono and Potato is called Kook in Konkani.

The following ingredients are needed to prepare this delicious Masala Curry.

Ingredients:-

Whole Bengal gram. -1 cup
Potato.                       -2 medium size
Dry Mango piece.     -a small piece  or Malabar Tamarind.-a small piece
Salt.                            -to taste

For roasted Coconut Masala paste:-

Coconut grating.  -1/2 of a Coconut
Coriander seeds.  -2tbsp
Urad dal.              -2 tbsp
Dry Red chillies.  -10
Turmeric powder. -1/4 tsp

Instructions:-

1). Wash and soak Whole Bengal gram / Black Chana for 8 hours or over night and Pressure cook till soft adding enough Water and keep aside.

2). Peel,wash and chop Potato into medium cubes and keep aside

3). To Prepare Roasted Coconut Masala paste (Soyi Bajjillo Massolu):-

i). Heat a pan and dry roast Urad dal and dry Red Chillies together till dal starts to change its colour and the Chillies became crispy.Transfer to a plate.

ii). In the same pan dry roast Coriander seeds till nice aroma comes.Transfer to the plate

iii). In the same pan add 1tsp Coconut oil and roast Coconut grating till golden brown.Add again all the roasted ingredients in the same pan.Mix and saute well for a minute and switch off the flame.

iv). Keep aside  the roasted ingredients to cool and sprinkle a pinch of Turmeric powder and mix  with all the roasted ingredients.

v). Grind  all the roasted ingredients together to a fine paste till the oil seperates without adding any drops of Water.When cooled transfer the ground Coconut Masala Masala paste into a  clean and dry air tight glass bottle.

Method:-

1). In a cooking vessel boil 2 cup of Water and add the chopped Potato pieces.Cover and cook on medium flame till soft.

2). Add the cooked Bengal gram (Chono) and mix with the cooked Potato pieces and boil for 2 minutes.

3). Add required  Salt and add a small dry Mango piece or Dharambe sol (Kudam Puli)  into the cooking vessel and mix well. Cover the vessel with a lid .Boil and cook on low flame  for 2 minutes.

4). Add 3tbsp of ground Coconut Masala paste into the cooking vessel and mix with the cooked Bengal gram (Chono) and cooked Potato (Kook) pieces.The consistency of the gravy is  semi thick.So add little water to make the gravy to a desired consistency and bring it to boil.Simmer for 2 minutes and switch off the flame.

5). No seasoning needed in this roasted Coconut Masala Curry.Transfer the Chono & Kook Soyi Bajjilli Ghassi to a serving bowl.

A tasty, yummy and lip smacking Chono & Kook Soyi Bajjilli Ghassi / Potato & whole Bengal gram roasted Masala curry is ready to serve with rice.