Chono & Surnu Ghassi [konkani recipe]

Bengal gram is called Chono and Yam is called Surnu in Konkani. Chono & Surnu Ghassi is a coconut based gravy dish.The following ingredients are needed to prepare this delicious Konkani style roasted Coconut Masala Curry.

Ingredients:-

Bengal gram (Chono). -1 cup
Yam (Surnu).              - a small piece
Salt.                             -to taste

Dharambe sol.             -a small piece [ Kerala Tamarind  /Kudampuli]                           

For grinding the Coconut Masala paste:-

Red chillies.        -8
Grated Coconut. -1cup
Coriander seeds. -1tbsp
Urad dal.             -1tbsp
Methi seeds.        - 8 seeds only

Instructions:-

1). Wash and soak Bengal gram (Chono) for 8 hours or overnight and keep aside.

2). Remove the outer skin of a small Yam (Surnu) piece and chop into medium square pieces and keep aside.

3). Pressure cook the soaked Bengal gram (Chono) along with chopped Yam (Surnu) pieces adding 2 cup of water for 4 whistles or till soft and keep aside.

4). To prepare roasted Coconut Masala paste:-

i). Heat a pan and dry roast Urad dal and dry Red chillies together on low flame till Urad dal changes to golden colour and Red chillies become crispy. Keep aside on a plate.

ii). In the same pan add Coriander seeds and Methi seeds and roast on low flame till nice aroma comes out and keep aside on the plate.

ii). Add grated Coconut in the same pan and roast till golden colour on low flame.Switch off the flame and mix the roasted Urad dal, Red chillies, Coriander seeds and Methi seeds with the roasted Coconut gratings and keep aside to cool.

iv). When little cooled add Turmeric powder and mix with all the roasted ingredients in the pan. 

v). Grind all the roasted ingredients together to a smooth paste adding 2tbsp of water.Keep aside the roasted Coconut Masala paste.

Method:-

1). In a cooking vessel add the cooked Bengal gram (Chono), cooked Yam (Surnu) pieces, required Salt and 2 cup of water and mix well.Boil and cook for 2 minutes on low flame.

2). Add a small piece of Kudam puli (Dharambe sol)  into the vessel and boil well and cook for 2 minutes on low flame.

3). Add the ground Coconut Masala paste into the vessel and mix with the cooked Bengal gram and Yam pieces.The consistency of the curry is litttle thick.Add water to make it desired consistency and boil for 3 minutes on low flame and switch off the flame.

A tasty Chono & Surnu Ghassi is ready to serve with rice.