Ingredients

• 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