ATTANO, KUK & MASINGA DENTO DHEVI GHASSI -a Konkani dish / Green peas, Potato & Drumstick Coconut Masala Curry.

Green peas,Potato & Drumstick Masala Curry is called Attano, Kuk & Masinga Dento Dhevi Ghassi in Konkani.This Ghassi is a yummy and delicious Konkani dish.

The following ingredients are needed to prepare this delicious Attano, KUK & Masinga Dento Dhevi Ghassi recipe.

Ingredients:-

Dry Green peas.    -1 cup
Potato.                   -1 medium size
Drumstick.              -1
Salt.                        - to taste
Dry Mango pieces. - 2 small pieces

For grinding the Coconut Masala paste:-

Coconut grating.    -1 cup
Red chilly powder. -1tsp
Turmeric powder.   - 1/4 tsp

For Seasoning:-

Coconut oil.       - 1tsp
Urad dal.            - 1tsp
Mustard seeds.  -1/2 tsp

Instructions:-

1). Wash and soak dry Green peas in water for 8 hours or over night.

2). Peel the skin, wash and chop Potato into small cubed pieces and keep aside.

3). Pressure cook the soaked Green pieces along with chopped Potato cubes adding water for 4 whistles or till soft and well cooked .Keep aside.

4). Peel the outer skin, chop and wash Drumstick into 1 and 1/2 inch lengthy pieces and keep aside.

5). Grind the Coconut grating, Red chilly powder and Turmeric powder to a little coarse paste adding little water. Keep aside the ground Coconut Masala paste.

Method:-

1). In a cooking vessel add the chopped Drumstick pieces and 1 cup of water. Boil and cook till  soft.

2). Add the pressure cooked Green piece and Potato cubes into the cooking vessel and mix well with the cooked Drumstick pieces.

3). Add required Salt and 2 small dry Mango pieces into the vessel.Mix well and boil for 3 minutes on low flame.

4). Add the ground Coconut Masala paste into the vessel and mix well with the cooked Drumstick pieces, cooked White Peas and cooked Potato pieces and boil for 3 minutes on low flame.The consistency of the gravy is semi thick.Add little water to get the required consistency of the gravy and boil well.Switch off the flame.

5). Heat Coconut oil in a pan for seasoning and add Urad dal and saute well.

6). When Urad dal starts to change its colour splutter Mustard seeds. Saute well and switch off the flame.

7). Pour the above seasoning into the Dhevi Ghassi in the cooking vessel.
8). Transfer the Ghassi to a serving bowl. A tasty and yummy Attano, Kuk & Masinga Dento Dhevi ghassi is ready to serve with rice.