Chono Surnu Gashi also known as Surna Gassi / Ghassi is a Konkani style Coconut masala gravy made using Kabuli Chana and Yam pieces and goes well with rice. Chono means Kabuli Chana and Surnu means Yam in Konkani.
The following ingredients are needed to prepare Chono Surnu Dhevi Gashi / Kabuli Chana Yam Masala Curry.
Ingredients,:-
Kabuli Chana (Chono). -1cup
Yam (Surnu). - and small piece
Kudampuli (Dharmbya Sol).- a very small piece
Salt. - to taste
For grinding Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. - 5
Turmeric powder. - 1/4 tsp
For Seasoning:-
Coconut oil. -1tsp
Urad dal. - 1tsp
Mustard seeds. -1tsp
Methi seeds. -1/4tsp
Instructions:-
Wash and soak Kabuli Chana in water for 8 hours of overnight.
Peel and remove the outer skin of a small Yam pieces and wash well thoroughly in water. Chop the Yam piece into small square pieces and wash again in water and keep aside.
Pressure cook the soaked Kabuli Chana and chopped Yam pieces till soft adding 2 cup of water for 3 whistles and keep aside.
Grind grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding 2tbsp of water. Keep aside the ground Coconut Masala paste.
Method:-
In a cooking vessel add the cooked Kabuli Chana and Yam pieces adding 1cup of water. Boil and cook on low flame.
Add required Salt and a small piece of Kudampuli (Dharmbya Sol/Kerala Tamarind) and mix well.
Add the ground Coconut Masala paste into the cooking vessel. Add 1cup of water and mix well. Boil and cook on low flame till the raw smell of the masala paste goes away. The consistency of the gravy is semi thick. Add water according to the consistency. Boil and switch off the flame.
Heat Coconut oil in a pan for seasoning and add Urad dal and saute well.Splutter Mustard seeds and Methi seeds and saute well. Switch off the flame.
Pour the above seasoning into the Gashi in the cooking vessel and close the cooking vessel with lid.
A tasty and delicious Chono Surnu Dhevi Gashi / Kabuli Chana Yam Masala Curry is ready to serve with rice.
The following ingredients are needed to prepare Chono Surnu Dhevi Gashi / Kabuli Chana Yam Masala Curry.
Ingredients,:-
Kabuli Chana (Chono). -1cup
Yam (Surnu). - and small piece
Kudampuli (Dharmbya Sol).- a very small piece
Salt. - to taste
For grinding Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. - 5
Turmeric powder. - 1/4 tsp
For Seasoning:-
Coconut oil. -1tsp
Urad dal. - 1tsp
Mustard seeds. -1tsp
Methi seeds. -1/4tsp
Instructions:-
Wash and soak Kabuli Chana in water for 8 hours of overnight.
Peel and remove the outer skin of a small Yam pieces and wash well thoroughly in water. Chop the Yam piece into small square pieces and wash again in water and keep aside.
Pressure cook the soaked Kabuli Chana and chopped Yam pieces till soft adding 2 cup of water for 3 whistles and keep aside.
Grind grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding 2tbsp of water. Keep aside the ground Coconut Masala paste.
Method:-
In a cooking vessel add the cooked Kabuli Chana and Yam pieces adding 1cup of water. Boil and cook on low flame.
Add required Salt and a small piece of Kudampuli (Dharmbya Sol/Kerala Tamarind) and mix well.
Add the ground Coconut Masala paste into the cooking vessel. Add 1cup of water and mix well. Boil and cook on low flame till the raw smell of the masala paste goes away. The consistency of the gravy is semi thick. Add water according to the consistency. Boil and switch off the flame.
Heat Coconut oil in a pan for seasoning and add Urad dal and saute well.Splutter Mustard seeds and Methi seeds and saute well. Switch off the flame.
Pour the above seasoning into the Gashi in the cooking vessel and close the cooking vessel with lid.
A tasty and delicious Chono Surnu Dhevi Gashi / Kabuli Chana Yam Masala Curry is ready to serve with rice.
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