KONKANI CHANE GASHI | HOW TO PREPARE CHICKPEA CURRY

Konkani Chane Gashi | Chana Kadgi Ghashi | Mangalore Udupi style Chickpeas Curry | Temple & Function style Gassi | Canned Garbanzo & Jackfruit Curry | Kathal ki Sabzi

Chane Gashi is a popular no onion, no garlic recipe from Konkani cuisine prepared using chickpeas along with either raw jackfruit (kadgi) or potatoes (aloo) or yam (suvarnagedde) in a thick coconut spiced sauce.

This dish from GSB Konkani cuisine is mainly prepared on Fridays at home or for any auspicious occasion or function like Satyanarayana pooja, Varalakshmi vrata, Brahmopadesham (munji), Wedding, etc., and as a main dish in Konkani temples in Karkala, Udupi, Mangalore, Kundapur, Bantwal, etc.

This dish can be served with steamed hot rice and dalithoy to make it a complete and wholesome vegetarian/vegan meal.

Most kids love to eat cooked chickpeas/garbanzo beans - whether from Greek/Mediterranean salads or Indian curries. Both my boys love to eat cooked chickpeas when served at temples. During my school days, I still remember how I used to wait to come home and have lunch on days when I knew mom had prepared chane ghashi.

My favorite childhood meal was this chane ghashi served with parboiled rice (ukdi sitha) and pickle.

Ingredients for CHANE GASHI | Chana Kadgi Ghashi | Chickpea curry

½ cup Kala Chana or Black Chickpeas (Check tips)
15 to 20 Young green jackfruit cubes (Check tips)
1 teaspoon Salt, adjust to taste

For the coconut curry paste

1 tablespoon Coconut oil or vegetable oil
¼ teaspoon Methi or Fenugreek seeds
1 sprig of Curry leaves
½ cup Grated coconut, lightly packed
3 Dry red chilies

For the tempering

1 tablespoon Coconut oil
1 teaspoon Mustard seeds
½ teaspoon Cumin seeds
6 to 8, Curry leaves

How to make CHANE GASHI | Chana Kadgi Ghashi | Chickpea Curry

Soaking and cooking chickpeas and jackfruit.

Soak chickpeas in water overnight. Next morning drain the water. Cut the jackfruit into cubes and wash it in water. Drain the water.

In a pressure cooker, add the soaked chickpeas and washed jackfruit, salt, and approximately 3 cups of water to cover the jackfruit. Pressure cook for 3 whistles. One on high flame and two on medium flame. Let the pressure release naturally.

Making of coconut curry paste

In a pan, add coconut oil. Once the oil is hot, add methi seeds and curry leaves and saute it on a medium flame for a minute. Switch off the flame.

In a mixie jar or blender, add grated coconut, sauteed ingredients from above, dry red chilies, and half a cup of water, and blend it into a thick, smooth paste. Check out the video here. 

Making of chickpea curry

Open the pressure cooker. If you feel the boiled chickpeas and jackfruit have more water, remove the excess water and use it to make other dishes or even as simple rasam with the same tempering. Check out the video here. 

Add the coconut curry paste, adjust the salt and bring it to a nice boil. Simmer it for 5 minutes.

While the curry is simmering, in a pan, add coconut oil. Once it's hot, add mustard seeds. When it starts to splutter, add cumin seeds and curry leaves and saute for a few more seconds. Switch off the flame.

Add the tempering to the curry and switch off the flame.

Tips:

• Traditionally, kala chana or black chickpeas is used to prepare chane ghashi. You can substitute kala chana with garbanzo (white chickpeas or Kabuli chana) or green chickpeas. If you have canned garbanzo beans (pre-cooked/boiled), pressure cook only raw/young jackfruit - add canned garbanzo along with the coconut curry paste in the instructions above.
• Adjust the spiciness to taste.
• I have used fresh raw green jackfruit. You can use canned jackfruit or substitute it with potatoes or yam.
• Instead of red chili, red chile powder can be used.

Video recipe for CHANE GASHI | Chana Kadgi Ghashi | Mangalore Udupi Style Chickpea curry

Detailed recipe for CHANE GASHI | Chana Kadgi Ghashi | Mangalore Udupi Style Chickpea curry

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KONKANI CHANE GASHI | HOW TO PREPARE CHICKPEA CURRY | KADGI CHANA GHASHI

Prep Time

15 mins

Cook Time

30 mins

 

Chane Gashi is a popular no onion, no garlic recipe from Konkani cuisine prepared using chickpeas along with either raw jackfruit (kadgi) or potatoes (aloo) or yam (suvarnagedde) in a thick coconut spiced sauce.

Course: Dinner, Lunch

Cuisine: karkala, kundapur, Mangalore, South India, Udupi

Keyword: black chickpeas, canned chickpeas, chana, Chickpeas, Chole, Garbanzo, kabuli chana, kadala curry, kadale gassi, Konkani, nadan kadala, raw jackfruit, vegetarian meal

Servings: 6

Author: Kushi

Ingredients

• ½ cup Kala Chana or Black Chickpeas (Check tips)
• 15 to 20 Young green jackfruit cubes (Check tips)
• 1 teaspoon Salt, adjust to taste

For the coconut curry paste

• 1 tablespoon Coconut oil or vegetable oil
• ¼ teaspoon Methi or Fenugreek seeds
• 1 Leaflet if curry leaves
• ½ cup Grated coconut, lighlty packed
• 3 Dry red chilies

For the tempering

• 1 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 6 to 8 Curry leaves

Instructions

SOAKING AND COOKING CHICKPEAS AND JACKFRUIT

1. Soak chickpeas in water overnight. Next morning drain the water. Cut the jackfruit into cubes and wash it in water. Drain the water.

2. In a pressure cooker, add the soaked chickpeas and washed jackfruit, salt, and approximately 3 cups of water to cover the jackfruit. Pressure cook for 3 whistles. One on high flame and two on medium flame. Let the pressure release naturally.

MAKING OF COCONUT CURRY PASTE

1. In a pan, add coconut oil. Once the oil is hot, add methi seeds and curry leaves and saute it on a medium flame for a minute. Switch off the flame.

2. In a mixie jar or blender, add grated coconut, sauteed ingredients from above, dry red chilies, and half a cup of water, and blend it into a thick, smooth paste. Check out the video here. 

MAKING OF CHICKPEA CURRY

1. Open the pressure cooker. If you feel the boiled chickpeas and jackfruit have more water, remove the excess water and use it to make other dishes or even as simple rasam with the same tempering. Check out the video here. 

2. Add the coconut curry paste, adjust the salt and bring it to a nice boil. Simmer it for 5 minutes.

3. While the curry is simmering, in a pan, add coconut oil. Once it’s hot, add mustard seeds. When it starts to splutter, add cumin seeds and curry leaves and saute for a few more seconds. Switch off the flame.

4. Add the tempering to the curry and switch off the flame.

Recipe Notes

• Traditionally, kala chana or black chickpeas is used to prepare chane ghashi. You can substitute kala chana with garbanzo (white chickpeas or Kabuli chana) or green chickpeas. If you have canned garbanzo beans (pre-cooked/boiled), pressure cook only raw/young jackfruit – add canned garbanzo along with the coconut curry paste in the instructions above.
• Adjust the spiciness to taste.
• I have used fresh raw green jackfruit. You can use canned jackfruit or substitute it with potatoes or yam.
• Instead of red chili, red chile powder can be used.

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