Konkani Kuvala Channe Ghashi or GSB Channe Ghashi is a coconut-based no onion no garlic curry made with black chickpeas, popular in Gaud Saraswat Brahmin cuisine.
Ghashi is a very popular konkani curry made especially on Fridays and special occasions. Like most GSB konkani curries, it’s coconut based but it's also versatile. It can be made with chickpeas (channe) stand alone or clubbed with other veggies too like Kadge (raw jackfruit), Kuvala (white pumpkin ,Potatoes or even suran (yam).
Either way, served with dalithoy (Konkani dal), steamed / boiled red rice and a papad, it’s a delicious curry to make for a quick meal.
USP / Speciality of GSB or Konkani Cuisine
The USP (Unique Selling Proposition) of GSB (Gaud Saraswat Brahmin) cuisine lies in its exquisite blend of flavors, rich culinary heritage, and emphasis on fresh, local ingredients. Originating from the coastal regions of Karnataka and Goa in India, GSB cuisine is known for its vibrant spices, coconut-based gravies, and intricate cooking techniques.
What sets GSB cuisine apart is its ability to balance flavors, often combining sweet, sour, spicy, and savory elements to create harmonious dishes. Coconut plays a central role in many GSB recipes, adding creaminess and depth to curries, chutneys, and desserts.
Dishes like Gabbye Upkari (Banana Stem stir fry), Batate Saang (potato Coconut Curry), Ghashi, Balekayi Sasam (Raw Banana in pungent Mustard sauce), Kalingana Polo (Watermelon Rind Dosa) -- all these reflect the simplicity yet versatility of locally available produce resulting into lipsmacking dishes.
Furthermore, GSB cuisine reflects the cultural diversity of the region, incorporating influences from Konkani, Malvani, and South Indian culinary traditions. This fusion of flavors results in a diverse range of dishes, from tangy seafood curries to aromatic rice preparations and decadent sweets.
Overall, the USP of GSB cuisine lies in its ability to offer a sensory journey through the coastal landscapes of Karnataka and Goa, presenting a tapestry of flavors that captivate the palate and celebrate the rich culinary heritage of the Gaud Saraswat Brahmin community.
How is GSB cuisine different from Mangalorean cuisine and Udupi cuisine?
GSB (Gaud Saraswat Brahmin) cuisine, Mangalorean cuisine, and Udupi cuisine all hail from the coastal regions of Karnataka, yet each has its own flavor profile. GSB cuisine, linked to the Gaud Saraswat Brahmin community, often features coconut-based dishes with a blend of spices, showcasing a balance of sweet, sour, spicy, and savory flavors. Mangalorean cuisine, on the other hand, is known for its bold spices, especially in seafood dishes, with a distinct use of tamarind and red chilies for tanginess and heat. Meanwhile, Udupi cuisine, originating from the temple town of Udupi, focuses mainly on vegetarian fare, featuring simple yet flavorful dishes like dosas, idlis, and sambars, often prepared following satvik food principles without garlic and onions.
Similar dishes you may like from the Konkan / Coastal belt of Karnataka
Prep time - 10 mins | cook time - 15 mins | serves - 3
What you need to make Kuvala Channe Ghashi
- 1 cup white pumpkin (peeled and cubed)
- ½ cup soaked chickpeas (I have used my bulk prepped cooked and frozen black chickpeas - recipe to bulk cook n freeze chickpeas here)
- 1 teaspoon salt
- 1 teaspoon oil
- 1 sprig curry leaves
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- SPICE PASTE (grind following)
- ¼ cup coconut
- 1 teaspoon fenugreek seeds
- 1 tablespoon coriander seeds
- 3 dry red chillies (I used moderately spicy variety, you can use Kashmiri also)
- ¼ teaspoon black pepper (optional)
- 10 grams tamarind (or about ½ teaspoon tamarind paste)
PIN FOR LATER
How to make kuvala channe Ghashi
- Wash the veggies, pressure cook the kuvala (white pumpkin) and chickpeas in minimal water for 3 whistles.
- As I was using pre cooked n frozen chickpeas, I pressure cooked these two with ½ cup for just 1 whistle.
- If using Instant Pot & soaked chickpeas, set to HIGH for2 mins, 3 min NPR.
- Let the pressure come down on its own.
- Meanwhile grind together the ingredients for the spice paste with ¼ cup hot water
- In a pan, add oil, make tempering with mustard, cumin seeds. Add the curry leaves and let it sizzle
- Add the ground spice paste
- Add salt and let it simmer for 1-2 mins
- Now add the pressure cooked pumpkin n black chickpeas.
- Let it again simmer for 4-6 mins till it thicken a bit
- Switch off flame and serve hot with red rice / streamed white rice
- It goes great with hot phulkas / puri too.
Konkani kuvala channe Ghashi | GSB channe Ghashi
Equipment
- Pressure Cooker Sub with Instant Pot
- Spice Grinder
- Thick Bottomed Pan
- Knife and Cutting Board
Ingredients
- 1 cup white pumpkin peeled and cubed
- ½ cup soaked chickpeas I have used my bulk prepped cooked and frozen black chickpeas here
- 1 teaspoon salt
- 1 teaspoon oil
- 1 sprig curry leaves
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
Spice Paste:
- ¼ cup coconut
- 1 teaspoon fenugreek seeds
- 1 tablespoon coriander seeds
- 3 dry red chillies I used moderately spicy variety, you can use Kashmiri also
- ¼ teaspoon black pepper optional
- 10 grams tamarind about ½ teaspoon tamarind paste
Instructions
- Wash the veggies, pressure cook the kuvala (white pumpkin) and chickpeas in minimal water for 3 whistles.
- As I was using pre cooked n frozen chickpeas, I pressure cooked these two with ½ cup for just 1 whistle.
- If using Instant Pot & soaked chickpeas, set to HIGH for2 mins, 3 min NPR
- Let the pressure come down on its own.
- Meanwhile grind together the ingredients for the spice paste with ¼ cup hot water
- In a pan, add oil, make tempering with mustard, cumin seeds. Add the curry leaves and let it sizzle
- Add the ground spice paste
- Add salt and let it simmer for 1-2 mins
- Now add the pressure cooked pumpkin n black chickpeas.
- Let it again simmer for 4-6 mins till it thicken a bit
- Switch off flame and serve hot with red rice / streamed white rice
- It goes great with hot phulkas / puri too.
Preethi Prasad says
Konkani kuvala channe Ghashi Is so delicious and flavourful. We just love it .I have never added pumpkin. Will definitely try it next time .
Kalyani says
Thanks Preeti, Pumpkin, sweet potatoes or any of the veggies mentioned in the recipe work ! do try
Seema says
The recipe is on our Sunday lunch for thr past two weeks. I don't think it will stop being a favourite too. Love it.
Kalyani says
oh wow.. thanks for trying..
Priya Srinivasan says
Wow channa gashi sounds so tempting kalyani! A mix of our araichuvitta kuzhambu and kerala style curry, brilliant flavors a here. Would love to try this one, i bet both my kids would love this!
Kalyani says
yay! Kids approved dishes are always a hit isnt it , Priya! Do try this ghashi
Mayuri Patel says
Yes, found another way to prepare chana other than the Gujarati style. Coconut based spice mixture, usage of white pumpkin makes this ghashi so tempting.
Kalyani says
Thanks Mayuri. yes, the curry is quite tempting!
Priya vj says
Channa gashi is something I had tasted in Anna's friends house.the flavors are simple,yet so delicious. I am happy ,you shared the recipe .
Kalyani says
hey nice to know that you have tasted this..
Renu says
Simple ingredients but the way of making the dish alteres the recipe and give it a new look. Black chickpeas is not loved much in my house, but when I made this recipe it was enjoyed with everyone with simple rice.
Kalyani says
Thanks a lot for trying this, Renu. Glad they enjoyed it
Archana says
I have enjoyed this delicious Chana Gashi at work never tried making it; thanks for the recipe. I am making some tomorrow. Thanks.
Kalyani says
Hey do try it Archana.