Chane Ghassi adding Surnu -Temple style ( Black chickpea cooked in coconut based gravy adding yam n fenugreek seeds )

Chane Ghassi adding fenugreek -Temple style  ( Black chickpea cooked in coconut based gravy )

• Kala chana/Black chickpeas -1 cup  
• Yam chopped to 2 inch square pieces- 1 cup 

To grind to a semi coarse  paste 

• Grated coconut -1 cup 
• Roasted dry Red chilies -6  or according to the taste 
•  Tamarind - tamarind seed size 
• Roasted fenugreek seeds/methi seeds - 1/4 th tsp 
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Mustard-1/2 tsp 
• Curry leaves -1 sprig 

Method 

Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook Yam for 1 whistle  

  Grind grated coconut,Roasted red chillies n tamarind to a semi coarse  paste n just before removing the paste add the roasted fenugreek seeds n grind for a minute . 

 Add the ground masala,along with salt  to the cooked stuffs n boil it . !

Season the gravy with mustard seeds n curry leaves.