Konkani Chane Gashi | How To Prepare Chickpea Curry | Kadgi Chana Ghashi
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.
Servings: 6
Calories: 192kcal
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 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
- Soak chickpeas in water overnight. Next morning drain the water. Cut the jackfruit into cubes and wash it in water. Drain the water.½ cup Kala Chana
- 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.15 to 20 Young green jackfruit, 1 teaspoon Salt
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.1 tablespoon Coconut oil, ¼ teaspoon Methi, 1 Curry leaves
- 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.½ cup Grated coconut, 3 Dry red chilies
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.1 tablespoon Coconut oil, 1 teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 6 to 8 Curry leaves
- Add the tempering to the curry and switch off the flame.
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.
Nutrition
Calories: 192kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 398mg | Potassium: 162mg | Fiber: 6g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 79mg | Calcium: 65mg | Iron: 1mg