After trying varna, a simple curry in Konkani style, I have been looking for another curry of their style. Because I had learnt that cooking in Konkani way is going to be easy and the outcome would be pretty much delicious. So today it’s gorgeously pretty looking chana gashi I mean chickpeas curry. It’s embarrassingly simple but amazingly delicious. Trust me.

When I was going through a Konkani recipe book and hooked on chana gashi, I read it twice. Is it this easy? Does it taste good? I was skeptical. The book didn’t have the picture of this curry. So I made it the other day to understand how exactly it tastes. It was a big hit. My daughter emptied her plateful of rice with this gashi and gave a big thumbs up. So what next? The recipe repeated immediate next day and with video and photo it is here in front of you.

Going through the recipe, don’t take any decision about it’s taste. I know, it’s that simple and easy that you are tempted to take decision as not interesting. But on the contrary, the chana gashi tastes damn delicious. The color too is quite appetizing. Along with chickpeas, I have used potato. Alternatively you can use YAM(suran) or raw jackfruit or Chinese potato.

Watch the video:

Print Recipe

Chana Gashi | Chickpeas Curry in Konkani Style

Prep Time8 10

Cook Time15

Total Time25

Author: Sumana

Ingredients

Kabuli chana chickpeas - 1/2 cup
Potato - 1 no.
Fresh coconut - 1/2 cup
Red chillies- 2 nos.
Tammarind - Marble sized
Salt- 2 tsp or to taste

To temper

Oil- 2 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Red chillies- 2 broken
Curry leaves- few

Instructions

Preparation

Wash and soak Kabuli chana in enough water for about 6-8 hours.

Method

The soaked chana would have doubled in volume. Drain all the water. Peel off the potato and chop it in to big cubes.
Add drained chana in to a cooking pan. Add water and little salt. Let it cook. When the chana gets cooked halfway, include potato cubes and continue cooking till they turn soft.
In a pan, add a tea spoon of oil and red chillies. Fry them till they turn crisp. Next take coconut, fried red chillies and tamarind in a mixer jar. Grind them together to fine puree adding water as needed.
Next include this masala puree to the cooked chickpeas. Adjust salt and bring it to boil. Switch off flame.
Next heat a tempering pan, add all the ingredients under "to temper" list. When they splutter, pour it over chana gashi. Delicious chana gashi in Konkani style is ready to serve with steamed rice.