Coconut curry(Ghashi or Rosu)

A must in all konkani functions. For this any or all of the vegetables mentioned below are used. Usually any one vegetable of sour taste like bimbal or ambado(amte kayi) is used. I use tamarind if both of these are not available.

1. Coconut 1/2 cup
2. Bittergourd(Hagalakayi or karathe) (Optional) 4-5 pieces
3. Bhindi(Okra) (Optional) 4-5
4. Bimbal or ambado (amte kayi) or tamarind 2-3 pieces
5. Methi seeds 1/4 tea spn
6. Coriander seeds 1/2 tea spn
7. Urad daal 1/2 tea spn
8. Jaggery 1/2 tea spn
9. Mustard seeds 1/2 tea spn
10. Red chillis 5-6
11. Curry leaves 4-5
12. Oil 1 tea spn
13. Salt

Cook the vegatables & keep aside.
Heat oil and fry coriander seeds, Urad daal(half the quantity mentioned above), methi seeds(half the quantity mentioned above), red chillies(4). Grind with jaggey and coconut(if tamarind is used, grind it with masala).
Add vegetables to ground masala, add salt and sufficient water(It sould not be too watery). Cook for 10 minutes.
Heat oil and fry mustard seeds, remaining methi seeds and urad daal. When they start spluttering, add curry leaves and 2 red chillis cut into pieces. Fry for one 1/2 minute and add this tadka to the curry. Serve hot with rice.

Serves : 3
Preparation time : 20min

More about victornzekwu

Leave a comment

Your email address will not be published. Required fields are marked *