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:

1.Potato
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.

Ingredients:

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 :)