Sunday, October 28, 2012

Chana Gashi (Brown chick peas with jackfruit)

Chana Gashi is a staple dish in Konkani Cuisine. This coconut based dish is made during special occasions like weddings and religious events since it's cooked without onion & garlic. As a child, while my family attended events at the temple, we eagerly waited for Chana Gashi to be served on a banana leaf by temple volunteers. We would start staring at everyone's banana leaf from the end of the row, hoping we would get a piece of Kadgi. At times, it was just brown chick peas! Amma (my mother) or other relatives would be kind enough to share some with the kids.

Recalling those memories, I make sure that I add plenty of Kadgi (jackfruit) in my Chana Gashi at every religious event in my house.


1 cup brown chana (brown chick peas)
I can kadgi (jackfruit)
1 cup fresh grated coconut
6 dried red chillies,roasted (Byadgi)
marble size tamarind
salt to taste
1 tsp mustard seeds
1/2 tsp jeera (cumin seeds)
1 sprig curry leaves
1 tsp oil

How it's made:

Soak chana overnight (or 6 hrs) & pressure cook the next morning. (Save the cooked water & use for cooking the curry or grinding the coconut paste).
Grind coconut, red chillies & tamarind with a little water to a fine paste. Cut Kadgi into bite size peices.
In a large pan, mix cooked chana, kadgi & salt. Cook together for 5-10 mins. Add ground masala. Boil for a few mins. Adjust salt.
In a "Phanna Davlo"or small frying pan, heat oil. Add mustard seeds. Once it splutters, add jeera & curry leaves. Add seasoning to chana gashi. Mix well & cover. Serve with white rice.

Serves: 6

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