Soy Bhajjile Gashi

Recipe by
Total Time:
1 hour
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

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