Surna Gashi

Recipe by
Total Time:
60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Dali Ambat, Best South Indian style Navratan Korma, Easy Mixed Vegetable Yogurt Curry

Rate This Recipe


How to Make Surna Gashi

  • For the chickpeas (chono):
  • Wash and soak black chickpeas in 3 cups of water for 6 - 7 hours or overnight.
  • In a pressure cooker, add soaked chickpea (along with its soaked water, final water level should be 1 - inch above the level of soaked chickpeas).
  • Add turmeric powder and salt and pressure cook for 25 minutes until done and soft (reduce the heat after 3 quick whistle and cook on medium heat for 20 - 23 minutes.
  • Switch off the heat and allow the cooker to cool.
  • Reserve 1/2 cup stock from the chickpeas.
  • For the surnu (elephant yam / chena):
  • Gently peel the skin of the surnu. Wash well and cut into 1/2 - inch cubes.
  • Mix surnu cubes with salt, turmeric powder and 1 cup water (just to cover the surnu) and pressure cook on high heat till 3 quick whistles. Switch off the heat and allow the cooker to cool.
  • For the coconut paste:
  • Boil the cooked surnu and black chick peas along with the stock in 1/2 cup of fresh water with 1 small kudampuli / darbyasole for 7 minutes on a low heat.
  • Add coconut paste and mix well.
  • Adjust salt and extra 1/4 cup (50 ml) water if required.
  • Gashi should be of pouring in consistency.
  • Cover with lid and cook on a low heat for 10 minutes.
  • For the seasoning (phann):
  • In a small frying pan, heat oil.
  • Add mustard seeds.
  • When they begin to pop, add curry leaves and jeera.
  • Fry for 2 - 3 minutes till fragrant and crisp. Pour this seasoning over gashi and serve with rice (seeth) and other accompaniments.
  • Recipe Courtesy: Niya's World