Apart from Kannada, South Kanara and Udupi districts of Karnataka have two other local languages - Konkani & Tulu. Both the local communities have a very distinct culture and tradition. And when it comes to food... Oh, they both have a very rich and authentic cuisine... Both relying heavily on coconut !!
Gashi is one such authentic Konkani dish, that is a coconut based gravy and is eaten with hot steamed rice. White or Black chickpeas are cooked with other veggies like potato and yam/Jackfruit etc. This dish is also served for lunch and dinner at the Venkataramana Temple in Mangalore during the famous "Car Festival". Here is what the Internet has to say about the famous Venkataramana Temple and Car Festival- OurKarnataka.com
Thanx to my other friend Deepa for getting me this authentic recipe from her mom.....And, thanks aunty for giving me the recipe in such detail, that I could barely go wrong!!!! :)
1 cup White/Brown Chickpeas, soaked in water over-night
1/2 cup Potatoes, cooked and chopped into cubes
1/2 cup Yam, cooked and chopped into cubes
3/4 - 1 cup Grated coconut, fresh/frozen
3-4 Dry red chilies, low-medium spiced
1/4 tsp Tamarind paste
1/2 tsp Mustard seeds
3-4 Curry leaves
1-2 tbsp Oil (Coconut oil, preferably)
- Pressure cook chana with some salt & water for about 3 whistles or until done; Keep aside.
- Dry roast red chilies for a minute or two; Grind to a paste with coconut and tamarind; Add water as required.
- Combine the cooked chana, potatoes and yam in a vessel; Add the masala paste and boil for a couple of minutes;
- Add salt as required and mix well; You could even add some water to get the desired consistency.
- Temper with mustard seeds and curry leaves; Serve hot with steamed rice, idlis or even dosas! Note: You could use any oil for tempering, but sticking to the authentic way of using coconut oil takes this dish to an entirely different level. The flavor the coconut oil adds to the dish is unmatched!!!
Prep Time: About 30-40 mins;
Serves: About 2-3 people;