Ghashi’s are the most common and favourite dish in most of the functions in our Community.The most famous is the Chane Ghashi(can use black chana or the white ones) and ofcourse can be enjoyed on other days too.The other ghashi’s are sprouted mung ghashi and batani ghashi- of which am sharing the recipe today.Here green peas are used along with a vegetable the most common being Elephant Yam(surnu) but today am posting the combo of bread fruit(jeev kadgi) and green peas.I had tasted this combo in a wedding and since then I have loved it and it has found a place in my menu.
- 1/2 cup of green peas soaked over night.
- 1 cup of breadfruit/jeev kadgi cubes
- 3/4 cup grated coconut
- 4-5 red chillies roasted
- Marble sized tamarind
- 5-6 methis seeds dry roasted
- Salt to taste
- Oil for seasoning as required
- Sprig of curry leaves
- Tsp or 2 of mustard seeds
- Pressure cook the green peas for 1-2 whistles or till done. They should be cooked but firm and retain shape
- Cook the breadfruit pieces in a pan or vessel adding water and salt ..take care not to over cook them.
- Grind the coconut,roasted methi seeds,red chillies and tamarind to a smooth paste .
- Combine the cooked ingredients together in a wide vessel and add the ground paste.
- Add water as per the consistency you require ,salt and mix gently ..simmer for few minutes and switch off the gas.
- Season with mustard and curry leaves.
Serve this delicious curry as a side dish .
- As breadfruit is seasonal this curry can also be made using potatoes or elephant yam.
- Adding methi seeds gives a nice aroma and flavour to this ghashi,I recommend adding it (only to this ghashi)
- Please note that the methi seeds are added only by count and not tsp.
- This curry is not spicy
The below picture is of the ghashi using elephant yam (surnu)..the recipe remains the same …the breadfruit(jeevkadgi) is replaced with elephant yam(surnu)