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Saturday, 27 May 2017

Soyi bhajjunu Chane Ghashi


This curry is prepared by the Konkanis who live in Cochin, Kerala.Soyi Bhajjili means roasted coconut in Konkani. Grated fresh coconut is dry roasted into dark brown colour and ground with tamarind and some spices tastes awesome. Usually black chana is used for this curry,but i used kabuli chana with jeev kadgi/ bread fruit.

INGREDIENTS:
1 Cup black or white chana
1/2 cup bread fruit chunks
1 tsp coriander seeds
2 tsp urad dal
4 methi/ fenugreek seeds
6  byadgi red chillies
Gooseberry size tamarind
Salt to taste
1 tsp oil

FOR THE TEMPERING:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves

PROCEDURE:

  • Soak chana in water for 5-6 hrs,wash and cook in cooker with 1 ately cup water for 3-4 whistles or until it is cooked well
  • Cook bredfruit pieces separately with little water and salt(dont cook in cooker)
  • Dry roast coconut gratings until dark brown ,in a medium flame without burning,stirring continuously
  • Transfer it in a bowl,in same pan put i tsp oil and roast red chillies ,daniya seeds,urad dal and methi seeds
  • Grind roasted coconut,spices,red chillies and tamarind into a fine paste,adding little water
  • Put the boiled chana,breadfruit in a broad vessel,add salt to taste,masala and water if required
  • Adjust the consistency according to your taste
  • Make it boil,add the tempering with the ingredients mentioned
  • Serve hot with hot rice .
  • You can also use drumsticks and tender cashew nuts with chana
  • You can substuitute bread fruit with sooran/ yam or potato.


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