The following ingredients are needed to prepare Surnu ani Chono galnu Dhevi Masola Gassi.
Ingredients:-
Bengal gram (Chono).- 1 cup
Yam (Surnu). -250 gram
Sun dried raw mango. - a small piece
Salt. - to taste
For grinding Coconut Masala Paste:-
Grated Coconut. -1cup
Dry Red chillies. - 6
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -2tsp
Urad dal. -1tsp
Mustard seeds. -1tsp
Curry leaves. -1spring
Instructions:-
1). Wash and soak bengal gram (chono) in water overnight. Drain the soaked water and keep aside the soaked bengal gram.
2). Cut and remove the outer skin of the yam (surnu) and chop into medium size cubes. Wash the chopped yam pieces 2 to 3 times in water to remove dust and mud and keep aside.
3). Pressure cook the soaked bengal gram and chopped yam pieces together adding required water for 4 whistles or till soft and keep aside.
4). Grind grated coconut along with dry red chillies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.
Method:-
1). In a wide bottom cooking vessel add the pressure cooked bengal gram (chono) and yam (surnu) pieces along with cooked water.
2). Add required salt and a small sun dried mango piece into the vessel. Boil and cook on low flame for 2 minutes.
3). Add the ground coconut masala paste into the vessel and mix with the cooked bengal gram and yam pieces. Boil for 3 minutes on low flame to remove the raw smell of the ground masala paste.Switch off the flame.
4). Heat coconut oil in a small pan for seasoning and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.
5). Pour the above seasoning into the curry in the cooking vessel and close the vessel for a minute with a lid.
6). Mix the curry with a ladle and transfer to a serving bowl.
A very tasty Surnu ani Chono galnu Dhevi Masola Gassi is ready to serve with rice.
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