Tuesday, September 6, 2016

BUGDO & KIRLA GHASHI

BUGDO & KIRLA GHASHI

In our Konkani cuisine,  a "ghashi" is a coconut-based curry made with legumes or vegetables. Their spice levels may vary. They can be made in two ways. In one, we roast the coconut gratings as we do for Soyi Bajjile Ghashi.  In the other, like for Ghosale Alle Piyava Ghashi ( Ridge Gourd-Ginger-Onion Curry), coconut gratings are not roasted.

Today's ghashi gets its name from its main ingredients namely black-eyed beans/ lobia, and bamboo shoots.  We call black-eyed beans (which are also known as Cow Pea or Lobia) as "Bugdo" in Konkani, and tender bamboo shoots are known as "Kirlu." Today's ghashi is of the mildly spicy variety. It comes in handy on days when you don't want to use onion and or garlic.

Usually the tender bamboo shoots are kept in brine before use. They therefore have to be washed well before they are cooked to get rid of the excessive salt. I add 1 tsp of raw rice while grinding coconut gratings etc as it helps to thicken the gravy.




Ingredients:
  • Bugdo ( Black eyed Beans) 1 cup
  • Kirlu ( Tender Bamboo Shoots) brined, 1/2 cup
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 4, or as per taste
  • Tamarind, size of a small gooseberry
  • Raw Rice, 1 tsp
  • Salt, to taste
  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig 
  • Oil, 2 tsp * traditionally, coconut oil is used

Method:

Wash and soak the black-eyed beans for 6-8 hours or overnight in adequate quantity of water
Drain the excess water
Transfer to a vessel, add adequate water and pressure cook the black-eyed beans for 1-2 whistles, taking care that it does not get overcooked. Keep aside.
Wash the brined bamboo shoots in several changes of water to get rid of the excess salt
Cook it in the pressure cooker for 1-2 whistles or till they became tender
(The cooking of the above two can be done in separate vessels in the same pressure cooker)
In a mixer, grind together the coconut gratings, roasted red chillies, tamarind, and raw rice to a smooth paste adding the required amount of water
Add this ground paste to the cooked black-eyed beans and the cooked bamboo shoots
Add salt, (remember that the cooked bamboo shoots have been brined) mix well and bring it to a boil, after adjusting the consistency to make the ghashi
Heat oil in a kadhai and when it gets hot add the mustard seeds
When they splutter, add the curry leaves and fry for a few seconds
Add this seasoning to the ghashi
Serve hot