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Ghashi
A traditional accompaniment to rice. filled with the tangy flavor of tamarind and the spiciness of red chillies and the heavenly aroma of garlic. made with any vegetables that is available.
I like this recipe because it was my first Konkani recipe that I made when I was staying away for studies from my family and was cooking for myself.
Vegetable(anything that one prefers like Batate, Turai, Kele, Karela, Donne Mirsang, Surnu etc)- 300 to 400gms
Tamarind- a lemon size ball
Red Chillies(i usually use a mixture of bydagi and pondy chillies for color and spiciness)- 6 to 7
Coriander Seeds(Dhania)- 2 tsps
Coconut grated - 1/2(roughly around 1cup)
Garlic - 7 to 8 cloves
Oil/Ghee(as one likes, i use coconut oil as it gives flavor)- 2tbsp
Salt as per taste
Turmeric Powder - 1/4th tsp
* Cut the desired vegetable into medium size dices.
* Cook with enough water till just done. For Mirsang, just fry it in a bit of oil to enhance taste and texture as cooking in water destroys the flavor of the mirsang. Add salt to taste.
* Fry dhania in 1tbsp of oil and keep aside. In the same oil fry the red chillies till the red chillies become crisp and change color.
* Grind the coconut gratings with tamarind. Add the fried ingredients to the mixture with turmeric powder and grind till fine and smooth.
* Add this ground masala to the vegetable and the water and let the gravy simmer for sometime. Adjust consistency of the Ghasi as you require(For serving it with chapatis and bread, usually it should be a tad thicker than what one will serve with rice.)
* Fry garlic in oil or ghee till golden brown and add this to the Ghashi and close the lid immediately so that the taste and aroma of the tempering can flavor the ghasi well.(In case of preparing for festivals or for people who do not like the smell of garlic, prepare a tempering with mustard seeds and curry leaves)
* Enjoy with rice or chapatis or bread!
