Tendule(gherkins) Anik Tingalavoro Ghassi
Ghassi a favourite of all GSB’s. Any festival feast is incomplete without a ghassi. There are different varieties of ghassi – dhavi, soy bhajjili and sollan ghassi. The combination of tendule and tingalavoro is my innovation. I was quite skeptical about how it would taste. But to my surprise it was liked by everybody who tasted and i have made it many times.
Ingredients:
Ghassi a favourite of all GSB’s. Any festival feast is incomplete without a ghassi. There are different varieties of ghassi – dhavi, soy bhajjili and sollan ghassi. The combination of tendule and tingalavoro is my innovation. I was quite skeptical about how it would taste. But to my surprise it was liked by everybody who tasted and i have made it many times.
Ingredients:
- Tingalavoro soaked overnight -1/2 cup
- Tendule (gherkins)-10 nos
- Kokum -1 medium piece
- Haldi (turmeric) – 1/4 tsp
For the masolu:
- Coconut -1/2 cup
- Red chillies – 4 nos
For seasoning:
- Mustard seeds -1/2 tsp
- Curry leaves-1 sprig
 |
| Tendule Anik Tingalavoro Ghassi |
Method:
- Pressure cook the tingalavoro and keep aside.
- Cut tendule into long strips and boil with salt and haldi.
- When half done add the tingalavoro and kokum and boil for sometime.
- Meanwhile grind the red chilies and coconut into a smooth paste.
- Add this paste to the tingalavoro and tendule mixture.
- Mix well, let it boil for a minute or two.
- Season with mustard seeds and curry leaves.
- Serve hot with rice.
Notes:
If you don’t have kokum you can use tamarind. while using tamarind, grind it along with the coconut and red chilies.
Konkani Khann Anik Jevan 