Chonya Soyi Bajjilli Ghassi-Konkani recipe

Chick pea / Whole Bengal gram is called Chono in Konkani.The following ingredients are needed to prepare Chonya Soyi Bajjilli Ghassi.

Ingredients:-

Black Chono/ Chick pea. -1 cup
Salt.                                  -to taste.
Dharambe sol.                 - a small piece (kudampuli)

For making Soyi Bajjillo Massolu  (Roasted Coconut Masala paste)-

Coconut grated.    - 1 cup
Red chillies.          -10  
Urad dal.               -2 tbsp (whole white Urad dal)
Coriander seeds.  -2 tbsp
Turmeric powder.  -1/4 tsp

Instructions:-

1). Soak 1 cup Black Chono  (Black Chickpea or Bengal gram) for 8 hours or overnight.Drain the soaked water and pressure cook the soaked Chono (Chickpea) for 20 minutes or till soft adding sufficient water and keep aside.

2). To Prepare Soyi Bajjillo Massolu (Roased Coconut Masala paste):-

i). In a kadai dry roast 2 tbsp of Urad dal along with 10 dry Red chillies  on low flame till Urad dal changes to golden colour and Red chiilies become crispy and keep aside. 

ii). Dry roast 2 tbsp of Coriander seeds  seperately in the same kadai on low flame till a nice aroma comes out and keep aside.

iii). In the same kadai add little Coconut oil and roast 1 cup of Coconut gratings  to a nice golden colour. Put  again all the dry roasted items in the same kadai and mix with roasted Coconut gratings and roast for a minute on low flame .

iv). Switch off the flame and keep aside all the roasted ingredients in the kadai to cool.When cooled add 1/4 tsp Turmeric powder and mix with all the roasted ingredients.

v). Dry grind all the roasted ingredients to a smooth but little coarse paste and keep aside the ground  Soyi Bajjillo Masolu (Roasted Coconut Masala paste).

Method:-

1). In a cooking vessel add the pressure cooked Chono (Chickpea) with 2 cup of water and boil for a minute. 

2). Add  required Salt and add a small piece of Dharambe Sol (Kudampuli /Kerala Tamarind) and boil for 5 minutes on low flame.

3). Add the ground Coconut  Masala paste (Soyi Bajjillo Masolu) into the cooking vessel and mix well and boil on low flame.

4). The consistency of the gravy is  little thick. So add the ground Coconut Masala paste (Soyi Bajjillio Masolu)  and water according to the thickness and mix well without any lumps. Boil for 2 minutes and switch off the flame.

5). No seasoning is needed for Chonya Soyi Bajjilli Ghassi.Transfer the curry to a serving bowl.

A very  tasty and yummy Konkani recipe, Chonya  Soyi Bajjilli Ghassi is ready to serve with Rice