Ingredients:

• 1/2 cup – black Chickpeas
• 1/4 tsp – Turmeric power
• 1/4 tsp salt
• For the Surnu:
• 3/4 cup -elephant Yam / chena
• 1/4 tsp – Turmeric power
• 1/4 tsp salt
• For the Coconut paste:
• 1/4 cup grated Coconut
• 3-4 Red Chillies
• 1 tsp – ginger-garlic paste
• 1 tbsp – oil

Method:

1. For the chickpeas (chono):
2. Wash and soak black chickpeas in 3 cups of water for 6 – 7 hours or overnight.
3. In a pressure cooker, add soaked chickpea (along with its soaked water, final water level should be 1 – inch above the level of soaked chickpeas).
4. Add turmeric powder and salt and pressure cook for 25 minutes until done and soft (reduce the heat after 3 quick whistle and cook on medium heat for 20 – 23 minutes.
5. Switch off the heat and allow the cooker to cool.
6. Reserve 1/2 cup stock from the chickpeas.
7. For the surnu (elephant yam / chena):
8. Gently peel the skin of the surnu. Wash well and cut into 1/2 – inch cubes.
9. Mix surnu cubes with salt, turmeric powder and 1 cup water (just to cover the surnu) and pressure cook on high heat till 3 quick whistles. Switch off the heat and allow the cooker to cool.
10. For the coconut paste:
11. Boil the cooked surnu and black chick peas along with the stock in 1/2 cup of fresh water with 1 small kudampuli / darbyasole for 7 minutes on a low heat.
12. Add coconut paste and mix well.
13. Adjust salt and extra 1/4 cup (50 ml) water if required.
14. Gashi should be of pouring in consistency.
15. Cover with lid and cook on a low heat for 10 minutes.
16. For the seasoning (phann):
17. In a small frying pan, heat oil.
18. Add mustard seeds.
19. When they begin to pop, add curry leaves and jeera.
20. Fry for 2 – 3 minutes till fragrant and crisp. Pour this seasoning over gashi and serve with rice (seeth) and other accompaniments.
21. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya