Wednesday, May 7, 2008

Soyi Bajilli Gasshi

This is a Konkani vegetarian side dish made by preparing a spicy coconut masala paste called "Massolu". It is also an inevitable side dish served during temple feasts, marriages etc.. Though the basic coconut masala remains same, because of the various vegetables used to prepare it, its known by various names with the last word always Gasshi. I gave the name Soyi (grated coconut) Bajilli (roasted) Gasshi because I wanted to give the basic name of this dish.
The various veggies used in Gasshi are:

2.Dark Brown Chickpeas
3.Yam (Suran)
4.Carrot (this is not added as a main vegetable in Gasshi, but only as a extra vegetable)
5.Lima bean pulses
6. Pattani (dry peas)

I made it using combination of Lima beans and Potato. I had posted my Mangalorean friend's similar recipe a long time back. You may refer that too.


Lima beans (soaked overnight): 1 cup
Water and little salt to cook Lima beans separately
Potato (cooked and cut in cubes): 1 big
Salt: as per taste
Water for gravy

For the "Massolu"
Grated coconut: 1 cup
Red Chilli: 4
Coriander powder: 2 teaspoons
Garlic (optional, I add it because I love it): 1 small piece

For tampering:

Mustard seeds: 1 teaspoon
Curry leaves: 3-4

How I made it:

1. Dry roast the ingredient , starting with grated coconut, red chilly and then at the end coriander powder. Roast on medium flame, be careful to not burn the grated coconut. Roast until the mixture turns a little dark brown. Switch off flame and let this paste cool.

After cooling, grind it without any water in a mixie, in small intervals until the paste starts becoming oily. In a separate deep pan boil 3 cups water. Add the cooked Lima beans, Potato, a little more salt, reduce fire to medium, and stir to mash the cooked Lima beans and Potato until it is mashed very very lightly. Dont mash the entire thing as a little Lima beans and Potato left as it is here and there is the proper way to prepare Gasshi. Then add the "Massolu" and lower fire and stir well to combine everything. Increase fire if needed until the gravy thickens and leaves the edges of the pan. Tamper with mustard seeds and curry leaves. Serve along with rice, dip with dosa,idli :)


ranji said...

yummy gashi roopa!!never tried with limabeans in this..sounds wonderful!!!

Asha said...

Ghasi looks wonderful and spicy! Good job Roopa, will try!:)

meeso said...

Hi Roopa, Thanks for all the comments on my blog... This dish looks tasty and I can't wait to have a look around at your other recipes :)

Bhawana said...

I have seen this lima beans in super market but never knew how to cook. Probably I will buy and try urs recipe.. Good one.

easycrafts said...

good looking dish

Suma Rajesh said...

Hi i got u through ranji's blog....This is somthing different ghasi made out of limbean...i feel like tasting from the pic.....its very mouthwatering.....

Uma said...

Wonderful recipe. lOoks great.

Uma said...

Wonderful recipe! Looks great.

Sukanya Ramkumar said...

WOW!... That was a different recipe... Looks YUM!.... Nice recipe to try... Love it..

Susan said...

Nanditha of Savtika just posted this recipe as well. Looks marvelously good. I've already committed to trying it; now there's *no* backing out now. ; )

Roopa said...

Hi friends:) Thank you so much for the kind comments:) Suma,Meeso, Bhawana, thanks a lot for stopping by!

Felcy said...

Thanks for sharing. Looks great!!

Roopa said...

Felcy, thanks you stopping by:)

Maggie said...

I love coconut and curry but haven't had lima beans that way. In fact I haven't had lima beans in far too long. Thanks for the idea and recipe!

Shreeja said...

Hi Roopa,

Shreeja here,

U prepared a wonderful recipe.. i think u forgot to add Tamarind or anything which gives sour taste to the gravy,

Any way go ahead with Valval, Dhevummunu, pathrodo, and ambuttu....and so on.......

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