Comments on: Chana in coconut masala(Chana ghashi)

By: Shilpa Shanbhag

Shilpa Shanbhag — Thu, 04 Sep 2008 06:33:39 +0000

Hey Shilpa,

Since its Ganesh Chaturthi I made some Chana Ghashi yesterday and got a tip from my Mom to make it more delicious. Fry about 1/4th tsp of Methi seeds in coconut oil and add to the masala while grinding, it gives a wonderful aroma to the Ghashi…

Shilpa

By: Seema Kamath

Seema Kamath — Fri, 07 Mar 2008 15:15:53 +0000

Hi Shilpa,

My mum makes a bharta with a baingan type of vegetable called “guLLa”. The guLLa is first roasted on the fire so that the skin becomes black and then the skin is removed. The flesh is mashed. She puts the coconut masolu and cooks it. Finally, raw onion and ginger are put as a garnish. It’s really really tasty.

By: Roopa.m

Roopa.m — Sun, 22 Jul 2007 11:46:59 +0000

shilpa,i make chana-ghashi frequently(since iam a M’lorean GSB).we add 3/4 tsp. of methi seeds(fried in a little oil) while making the masol.it tastes very good. Also, ‘ kadgi’is an excellent combination with chana… suran &potatoes also are good.btw the chana ghashi made in temples is too good… any idea how they make it?

By: Chetna

Chetna — Tue, 31 Oct 2006 21:08:48 +0000

Another famous version of this Ghasshi is to add raw jackfruit along with kala chana…

The “Chitrapur Saraswats’ make an “Ambat” . The only difference between Ghashi and Ambat is the use of Methi seeds instead of the Coriander seeds. The methi seeds are fried and groung with the masolu. Their Ghasshi recipe differs depending upon whether it is vegetanble ghasshi or dhanya (seeds-sprouted or otherwise) ghasshi or sweet Ghasshi like Raw amango or karathe Ghasshi.

Shilpa’s recipe is the same as what we call Koddel.

By: Diane

Diane — Sat, 01 Jul 2006 01:36:21 +0000

Thanks Madhura! I bought green bananas today and will be making this dish this weekend.

Shilpa: Glad to hear of your success in finding the kala channa!

By: Shilpa

Shilpa — Thu, 29 Jun 2006 21:24:40 +0000

Mayar, Vee, Vineela, shynee thanks .

Diane, I found the kala channa here. I guess I had seen in the wrong place. Thanks a lot for the offer. I hope you read Madhura’s comment above.

By: Madhura

Madhura — Thu, 29 Jun 2006 20:23:04 +0000

The banana’s used in this are Raw green banana’s(Harwe kelle), not the eating yellow banana’s.

By: shynee nair

shynee nair — Wed, 28 Jun 2006 09:27:51 +0000

We too make a lot of curries with plenty of coconut…we do make channa with raw banana and coconut added and is called as ‘koottu curry’ but with the difference that we dont add tamarind…Thanks for sharing the recipe…

By: Diane

Diane — Wed, 28 Jun 2006 03:40:35 +0000

Strange that you can’t find kala channa – it’s readily available here in northern California. I like its flavor quite a bit, and can’t wait to try this recipe. Are the “raw” bananas really green, or just regular yellow bananas?

Perhaps there’s a mail order source you could look into? Failing that, if you live in the US, e-mail me and I’d be happy to send you a bag.

By: vineela

vineela — Tue, 27 Jun 2006 03:34:18 +0000

Hi Shilpa,
I do make chana masala but i have to try it by adding coconut next time.
Jaggery tips post is very informative.
Vineela