How To Make Chane Ghashi?
CHANE GHASHI- KONKANI STYLE CHICKPEA CURRY. VEGAN. GF. PALEO. GRAIN FREE. NO ONION NO GARLIC.
Chane Ghashi is a style of cooking chickpeas that comes from the Konkani cuisine. For the uninitiated, Konkani cuisine hails from the Mangalore and Goa regions in Karnataka. Their cooking style is similar to that of Kerala where copious amounts of coconut and its derivatives are used. Most popular Konkani recipes use meat in them, the most common being fish because of its easy availability. But this Chane Ghashi is a lip smacking vegetarian curry that does not even use onion and garlic. Yet, it is a beautiful blend of fresh coconut and earthy cumin flavors which is accentuated by the tangy tamarind. The first time i read this recipe in Mrs. Chandra Padmanabhan’s Southern Flavors, i was really not keen to make it. Lets just say, i was ignorant. But a while back, when i was browsing through the same book for different curry recipes, i reread the recipe for Chane Ghashi and i immediately knew that this would be the ideal recipe for lunch next day.
This Chane Ghashi combines potatoes and chickpeas which are then simmered off in a freshly ground spice paste. The curry is then rounded off with a simple tempering that uses Indian pantry staples. Even though i m not a huge spuds fan, i love the way they give body to a recipe and also absorb flavors easily. I would say this chickpea spuds combination is a winner in terms of nutrition and taste. You can make this chane ghashi in fifteen minutes if you have a can of garbanzo ready. You can always omit the potato to make this a diabetic friendly dish. And i must admit, chane ghashi is our current favorite curry that we eat with everything from poori to rice.
Recipe For Chane Ghashi, A Konkani Chickpea Curry
- Chickpeas/ Garbanzo ¾ c
- Russet Potatoes 2 medium peeled and quartered
- Coconut oil 1 tbsp
- Turmeric powder 1 tsp
- Freshly grated coconut 4 tbsp
- Dry red chili 3 to 4
- Cumin seeds 1 tsp
- Tamarind small marble size
- Mustard seeds 1 tsp
- Salt to taste
- Curry leaves 2 sprigs
- Vegetable oil 2 tsp
- Soak chickpeas overnight in 2 cups of water,
- Next morning, drain and pressure cook chickpeas with 2 cups of water and salt until done.
- Simultaneously, heat a pan with water.
- Add the potatoes and boil till fork tender.
- Drain water and set aside.
- Once the chickpeas are done, set them aside along with the cooked water if any.
- In a pan, add vegetable oil and fry the red chilies.
- Remove and let cool.
- In the same pan, fry tamarind and grated coconut until coconut begins to brown. Be careful while you do this as coconut burns quickly. This is best done on low flame.
- Remove and let cool
- Once cool, combine coconut, tamarind, red chilies and cumin seeds along with ½ c of water and blend to a smooth paste in a blender. Set aside.
- Heat a pan and add the potatoes and chickpeas along with the cooked water, turmeric powder , 1 sprig of curry leaves and salt.
- In case you do not have enough water, add about ½ c of water.
- Simmer for 5 mins on medium flame.
- Now add the cooked paste and mix well.
- Continue to simmer for about 5 mins.
- Once the gravy has thickened, switch off flame.
- Heat a pan with 1 tbsp coconut oil.
- Pop the mustard and add the curry leaves.
- Add the tempering to the curry and mix well.
- Serve hot with rice, roti or poori.
2. Addition of curry leaves is a must for that authentic flavor.
3. The original recipe does not call for roasting the ingredients but i did to enhance the flavor.
4. You can also make chane ghashi with yam instead of potatoes.