Saturday, May 10, 2008
Sooyi Bhajjilli Ghashi
This is a traditional Konkani recipe which stimulates all your senses…..Soyi means grated coconut . Bhajjille means fried. So Soyi bhajjilli ghassi is a gravy dish rich with the flavour of fried and ground coconut. The thought of this recipe not only evokes my taste buds , it evokes my olfactory senses …..The smell of fried coconut with coriander seeds and curry leaves is something you should never miss in your life time.
Last week I prepared Chonnyachi Ghassi.
Chonno is a black chick pea , widely used in Kerala. And ghassi is a dish served during all Konkani festivals , weddings and ceremonies.The ones we eat at the temple Utsavs is the best. This is how I prepared it at home..
Soak one cup of black chana overnight and pressure cook it with enough salt and a piece of kokum and keep aside.
Heat pan and add One tsp urud dal and 1tsp fenugreek seeds. Fry and keep aside. Now fry 1 cup coriander seeds and 1 1/2 cup coconut grated. Add 7-8 red chillies (according to taste), add a bunch of curry leaves. Keep stirring till the coconut turns dark brown. Then let it cool . Mix in the fried urud dal and fenugreek seeds and powder . You can store this masala for future use. Mix this ground masala into the cooked channa and boil it. You can replace channa wth other ingredients or combinations like Dal and a vegetable , or channa and another vegetable or green peas .., according to your taste and use the same masala…
We call this masala, Massolu.
Try it out and charge your self
I also submit this to Click event at Jugalbandhi.