Chavli Ghassi (चवळी गस्सी)
Chavli Ghassi is a Manglorean dish. Chavli is black-eyed peas and Ghassi is a Manglorean coconut based curry with mild spices.
Measurement: 1 Cup = 180 ml
Serves: 4 to 5
Ingredients:
- Chavli – 1 cup
- Raw banana (peeled and cubed) – 1 cup
- Scrapped coconut – 1 cup
- Corriander seeds – 2 tsp
- Peppercorns – 3 to 4
- Kashmiri mirchi – 1
- Byadgi chilly – 1 or as per your requirement
- Tamarind – a marble sized ball
- Turmeric powder – a pinch
- Coconut oil – 1 tsp
- Salt to taste
For the tempering:
- Mustard seeds – 1/3 tsp
- Curry leaves – 5 to 7
- Asafoetida – 1/4 tsp
- Coconut oil – 1 1 /2 tsp
Procedure:
- Wash and soak chavli at least for 4 hrs.
- Pressure cook chavli till done.
- Cook raw banana with sufficient water and salt.
- In the meantime, heat oil in a kadai and slightly fry peppercorns, red chillies and corriander seeds.
- In the same oil stir fry coconut for half a min.
- Combine roasted ingredients with turmeric powder and tamarind. Grind it to a fine paste by adding half a cup of water.
- Combine cooked chavli with cooked raw banana and bring it to boil.
- Add the ground paste, salt and water as per your requirement, stir well.
- Simmer for 3 to 4 min.
- Heat oil in tempering pan and mustard seeds.
- Once the mustard seeds splutter, add curry leaves and hing.
- Pour it over the curry.
- Serve with steamed rice and sambar.
Tips:
- You may use suran (yam) or potato instead of banana.
- The spices may have slight variation like use of cumin seeds etc.
- You may cook onion with chavali and garlic for the tempering.
- If you want it to be more spicy, then add chilly powder.
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