Chevli & Surnu galnu Dhevi Ghassi

                           Ghassis are  very popular with konkanis. so many varieties are made ..each lentil is combined with a veggie to give a very different flavour . Here is another variety of Dhevi ghassi – as I have mentioned in an earlier post – the name is got from the dhevo ( white ) masolu ( coconut paste ) used in this ! Using Black-eyed beans / chevli / alsande /lobia  and Surnu /Elephant yam – a blend of minimal spices in a coconut gravy – makes you craving for more .This makes an excellent accompaniment with rice or chapatis !


  •  Black eyed beans – 1 cup
  • Surnu / elephant yam – chopped into cubes- 1 cup
  • Dharmbya sol(malabar tamarind ) – 1 small piece ( OR use 1 large tomato )
  • Grated coconut – 1 cup
  • Red chillis – 4-5 or as per spice level
  • Turmeric powder – 1/4 tsp
  • Salt to taste


  • Mustard seeds – 1 tsp
  • Jeera – 1 tsp
  • Curry leaves – a sprig
  • Oil for tempering

Method :-

  1. Soak overnight the  chevli . In the morning Pressure cook the chevli , chopped surnu & sol . till soft . adding half the salt at this stage actually HELPS in cooking fast.
  2. Grind the grated coconut , turmeric powder& red chillies to a fine paste                                
  3.  Add the paste , rest of the salt to the boiled chevli .
  4. Bring to a boil & let simmer for just 2 more minutes and then switch off the gas  flame .             
  5. Heat oil in the Kadai & season with the mustard , jeera  & curry leaves . pour it sizzling over the ghassi!
  6. According to the consistency . you can have this as side dish or the main accompaniment with rice . with the consistency shown in the pic is had as a side dish ..If you want to use instead of dalithoy . you can have a thinner consistency .!
    You can try another variant with this – adding Kuvale / Ash gourd  to this !

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