Chavli Ghassi (चवळी गस्सी)

Chavli Ghassi is a Manglorean dish. Chavli is black-eyed peas and Ghassi is a Manglorean coconut based curry with mild spices.

Measurement: 1 Cup = 180 ml

Serves: 4 to 5

Ingredients:

1. Chavli - 1 cup
2. Raw banana (peeled and cubed) - 1 cup
3. Scrapped coconut - 1 cup
4. Corriander seeds - 2 tsp
5. Peppercorns - 3 to 4
6. Kashmiri mirchi - 1
7. Byadgi chilly - 1 or as per your requirement
8. Tamarind - a marble sized ball
9. Turmeric powder - a pinch
10. Coconut oil - 1 tsp
11. Salt to taste

For the tempering:

1. Mustard seeds - 1/3 tsp
2. Curry leaves - 5 to 7
3. Asafoetida - 1/4 tsp
4. Coconut oil - 1 1 /2 tsp

Procedure:

• Wash and soak chavli at least for 4 hrs.
• Pressure cook chavli till done.
• Cook raw banana with sufficient water and salt.
• In the meantime, heat oil in a kadai and slightly fry peppercorns, red chillies and corriander seeds.
• In the same oil stir fry coconut for half a min.
• Combine roasted ingredients with turmeric powder and tamarind. Grind it to a fine paste by adding half a cup of water.
• Combine cooked chavli with cooked raw banana and bring it to boil.
• Add the ground paste, salt and water as per your requirement, stir well.
• Simmer for 3 to 4 min.
• Heat oil in tempering pan and mustard seeds.
• Once the mustard seeds splutter, add curry leaves and hing.
• Pour it over the curry.
• Serve with steamed rice and sambar.

Tips:

• You may use suran (yam) or potato instead of banana.
• The spices may have slight variation like use of cumin seeds etc.
• You may cook onion with chavali and garlic for the tempering.
• If you want it to be more spicy, then add chilly powder.