Konkani kuvala channe Ghashi | GSB channe Ghashi
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.
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.
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