Website of the Year India 2015

Surna Gashi Recipe

Surna Gashi is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1/2 cup - black Chickpeas
  • 1/4 tsp - Turmeric power
  • 1/4 tsp salt
  • For the Surnu:
  • 3/4 cup -elephant Yam / chena
  • 1/4 tsp - Turmeric power
  • 1/4 tsp salt
  • For the Coconut paste:
  • 1/4 cup grated Coconut
  • 3-4 Red Chillies
  • 1 tsp - ginger-garlic paste
  • 1 tbsp - oil
  • How to Make Surna Gashi:

    1. For the chickpeas (chono):
    2. Wash and soak black chickpeas in 3 cups of water for 6 - 7 hours or overnight.
    3. 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).
    4. 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.
    5. Switch off the heat and allow the cooker to cool.
    6. Reserve 1/2 cup stock from the chickpeas.
    7. For the surnu (elephant yam / chena):
    8. Gently peel the skin of the surnu. Wash well and cut into 1/2 - inch cubes.
    9. 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.
    10. For the coconut paste:
    11. 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.
    12. Add coconut paste and mix well.
    13. Adjust salt and extra 1/4 cup (50 ml) water if required.
    14. Gashi should be of pouring in consistency.
    15. Cover with lid and cook on a low heat for 10 minutes.
    16. For the seasoning (phann):
    17. In a small frying pan, heat oil.
    18. Add mustard seeds.
    19. When they begin to pop, add curry leaves and jeera.
    20. Fry for 2 - 3 minutes till fragrant and crisp. Pour this seasoning over gashi and serve with rice (seeth) and other accompaniments.
    21. Recipe Courtesy: Niya's World


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more