Soy Bhajjile Gashi

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 tbsp - oil
  • 15 - shallots
  • 1 - tomato, chopped
  • 1/2 cup - soy granules
  • 2 tbsp - massolu
  • 1/2 tsp - salt
  • 100 ml - water
  • 2 - coconut, grated
  • 24 - dried red chillies
  • 3 tbsp - coriander seeds
  • 1/2 tsp - turmeric powder

How to Make Soy Bhajjile Gashi

  • Heat an iron kadai and dry roast grated coconut for 20 - 25 minutes.
  • Cook on low to medium heat or until the moisture dries up from the grated coconut.
  • At this point, add dried red chillies and coriander seeds to it.
  • Dry roast on low to medium heat for another 20 minutes or till it is golden in color.
  • Once you notice a color change in red chillies and grated coconut, transfer the coconut mixture into a mixer bowl and make a paste without adding water to it.
  • Transfer the massolu to another container and store it in a refrigerator for later use.
  • For gashi:
  • Boil soy granules according to the instructions shown on the packet. Squeeze out water and keep it aside.
  • Dilute 2 tbsp of massolu in 4 tbsp of water and make a smooth paste.
  • Heat oil in a wide pan and add shallots to it.
  • Fry it till it turns pink in colour.
  • Add chopped tomato and stir it well for 2 minutes.
  • Add soy granules and mix it well.
  • Add massolu paste and stir it well.
  • Add 1/2 cup of water and salt to it. Mix all the ingredients well.
  • Cover it with a lid and cook on low to medium heat for 10 - 12 minutes or until the gravy thickens.
  • Serve it with rice.
  • Recipe Courtesy: Niya Prakash's World