Ingredients

• 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