Surna Gashi

Recipe by
Total Time:
60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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

  • 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