Overo & Surnu Soyi Baljjilli Ghassi-Konkani recipe./Broad Beans & Yam roasted Coconut Masala Gravy

Broad beans is called Overo and Yam is called Surnu in Koknkani.Soyi Bajjilli Ghassi is a traditional and GSB style roasted coconut masala gravy. Overo & Surnu[Broad beans & Yam] is a good combination which makes the roated Coconut  masala gravy more tasty and goes well with Rice.

The following ingredients are needed to prepare Overo & Surnu Soyi  Bajjilli Ghassi.

Ingredients:-

Broad beans /Overo.  -1cup

Yam /Surnu.               -1cup chopped
Dharambe sol.            - a smll piece (Kudam puli)
Salt.                            - to taste

For grinding Coconut Masala  Paste (Soyi Bajjillo Masolu):-

Urad dal.              -2tbsp

Dry Red chillies.  -10 or 12

Coriander seeds.   -2tbsp

Coconut grated.    - half of a medium size Coconut.

Turmeric powder. -1/4tsp

Instuctions:-

1). Soak 1cup White Broad Beans (Overo)  in water for 8 hours or over night.

2). Chop and remove the outer skin of a small Yam piece (Surnu). Chop the Yam into 3/4 inch square pieces and wash 2 -3 times thoroughly in water to remove  the mud and keep aside.

3). Pressure cook the soaked Broad beans (Overo) and chopped Yam (Surnu]) pieces adding required water for 2 whistles or till soft but not make it mushy.Keep aside.

4). Prepare  Roasted Coconut Masala Paste (Soyi Bajjillo Masollu):--

i). Heat a pan and dry roast Urad dal, Coriander seeds and dry Red chillies seperately and keep aside .

ii). In the same pan roast Coconut gratings in little Coconut oil to a golden brown colour. Switch off the flame and mix together all the roasted ingredients and keep aside to cool. 

iii). When little cooled add Turmeric powder and mix with all the roasted ingredients.

iv). Dry grind all the roasted ingredients to a smooth paste until oil seperates. Do not add any drops of water while grinding the  masala paste.Roasted Coconut Masala Paste [Soyi Bajjillo Masolu] is ready to use. 
(Store the ground Roasted Coconut Masala Paste [Soyi Bajjillo Masolu] in a clean and sun dried glass bottle.Use the masala pasteas and when needed. This Roasted Coconut Masala Paste [Soyi Bajjillo Masolu] will stay good for longer period.Always use clean and dry spoon to take out the Masala Paste from the glass bottle, else fungus will enter and decay the Masala Paste.)

Method:-

1). In a cooking vessel add the cooked Broad Beans, cooked Yam pieces and 1cup of water and boil  on low flame.

2). Add required Salt and a small piece of  Dharambe sol (Kudampuli) into the cooking vessel and mix well.Cover the cooking vessel with a lid. Boil and cook for 2 minutes on low flame.

3). Add 3tbsp ground Coconut Masala Paste (Soyi Bajjillo Masollu) into cooking vessel and mix  with the cooked Broad Beans and Yam pieces.Boil and cook for another 2 minutes on low flame. Check for Salt and add little Salt if needed. Mix and boil well. Switch off the flame.

4). Transfer the Overo & Surnu Soyi Bajjilli Ghassi to a serving bowl.

A  very tasty Overo & Surnu Soyi Bajjilli Ghassi / Broad Beans & Yam roasted Coconut Masala Gravy is ready to serve hot with rice.