Konkani Kuvala Channe Ghashi or GSB Channe Ghashi is a coconut-based no onion no garlic curry made with black chickpeas, popular in Gaud Saraswat Brahmin cuisine.
Ghashi is a very popular konkani curry made especially on Fridays and special occasions. Like most GSB konkani curries, it’s coconut based but it’s also versatile. It can be made with chickpeas (channe) stand alone or clubbed with other veggies too like Kadge (raw jackfruit), Kuvala (white pumpkin ,Potatoes or even suran (yam).
Either way, served with dalithoy (Konkani dal), steamed / boiled red rice and a papad, it’s a delicious curry to make for a quick meal.
USP / Speciality of GSB or Konkani Cuisine
The USP (Unique Selling Proposition) of GSB (Gaud Saraswat Brahmin) cuisine lies in its exquisite blend of flavors, rich culinary heritage, and emphasis on fresh, local ingredients. Originating from the coastal regions of Karnataka and Goa in India, GSB cuisine is known for its vibrant spices, coconut-based gravies, and intricate cooking techniques.
What sets GSB cuisine apart is its ability to balance flavors, often combining sweet, sour, spicy, and savory elements to create harmonious dishes. Coconut plays a central role in many GSB recipes, adding creaminess and depth to curries, chutneys, and desserts.
Dishes like Gabbye Upkari (Banana Stem stir fry), Batate Saang (potato Coconut Curry), Ghashi, Balekayi Sasam (Raw Banana in pungent Mustard sauce), Kalingana Polo (Watermelon Rind Dosa) — all these reflect the simplicity yet versatility of locally available produce resulting into lipsmacking dishes.
Furthermore, GSB cuisine reflects the cultural diversity of the region, incorporating influences from Konkani, Malvani, and South Indian culinary traditions. This fusion of flavors results in a diverse range of dishes, from tangy seafood curries to aromatic rice preparations and decadent sweets.
Overall, the USP of GSB cuisine lies in its ability to offer a sensory journey through the coastal landscapes of Karnataka and Goa, presenting a tapestry of flavors that captivate the palate and celebrate the rich culinary heritage of the Gaud Saraswat Brahmin community.
How is GSB cuisine different from Mangalorean cuisine and Udupi cuisine?
GSB (Gaud Saraswat Brahmin) cuisine, Mangalorean cuisine, and Udupi cuisine all hail from the coastal regions of Karnataka, yet each has its own flavor profile. GSB cuisine, linked to the Gaud Saraswat Brahmin community, often features coconut-based dishes with a blend of spices, showcasing a balance of sweet, sour, spicy, and savory flavors. Mangalorean cuisine, on the other hand, is known for its bold spices, especially in seafood dishes, with a distinct use of tamarind and red chilies for tanginess and heat. Meanwhile, Udupi cuisine, originating from the temple town of Udupi, focuses mainly on vegetarian fare, featuring simple yet flavorful dishes like dosas, idlis, and sambars, often prepared following satvik food principles without garlic and onions.
Similar dishes you may like from the Konkan / Coastal belt of Karnataka
Prep time – 10 mins | cook time – 15 mins | serves – 3
What you need to make Kuvala Channe Ghashi
- 1 cup white pumpkin (peeled and cubed)
- 1/2 cup soaked chickpeas (I have used my bulk prepped cooked and frozen black chickpeas – recipe to bulk cook n freeze chickpeas here)
- 1 tsp salt
- 1 tsp oil
- 1 sprig curry leaves
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- SPICE PASTE (grind following)
- 1/4 cup coconut
- 1 tsp fenugreek seeds
- 1 TBSP coriander seeds
- 3 dry red chillies (I used moderately spicy variety, you can use Kashmiri also)
- 1/4 tsp black pepper (optional)
- 10 grams tamarind (or about 1/2 tsp tamarind paste)
PIN FOR LATER
How to make kuvala channe Ghashi
- Wash the veggies, pressure cook the kuvala (white pumpkin) and chickpeas in minimal water for 3 whistles.
- As I was using pre cooked n frozen chickpeas, I pressure cooked these two with 1/2 cup for just 1 whistle.
- If using Instant Pot & soaked chickpeas, set to HIGH for2 mins, 3 min NPR.
- Let the pressure come down on its own.
- Meanwhile grind together the ingredients for the spice paste with 1/4 cup hot water
- In a pan, add oil, make tempering with mustard, cumin seeds. Add the curry leaves and let it sizzle
- Add the ground spice paste
- Add salt and let it simmer for 1-2 mins
- Now add the pressure cooked pumpkin n black chickpeas.
- Let it again simmer for 4-6 mins till it thicken a bit
- Switch off flame and serve hot with red rice / streamed white rice
- It goes great with hot phulkas / puri too.
Konkani kuvala channe Ghashi | GSB channe Ghashi
Equipment
- Pressure Cooker Sub with Instant Pot
- Spice Grinder
- Thick Bottomed Pan
- Knife and Cutting Board
Ingredients
- 1 cup white pumpkin peeled and cubed
- 1/2 cup soaked chickpeas I have used my bulk prepped cooked and frozen black chickpeas here
- 1 tsp salt
- 1 tsp oil
- 1 sprig curry leaves
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
Spice Paste:
- 1/4 cup coconut
- 1 tsp fenugreek seeds
- 1 TBSP coriander seeds
- 3 dry red chillies I used moderately spicy variety, you can use Kashmiri also
- 1/4 tsp black pepper optional
- 10 grams tamarind about 1/2 tsp tamarind paste
Instructions
- Wash the veggies, pressure cook the kuvala (white pumpkin) and chickpeas in minimal water for 3 whistles.
- As I was using pre cooked n frozen chickpeas, I pressure cooked these two with 1/2 cup for just 1 whistle.
- If using Instant Pot & soaked chickpeas, set to HIGH for2 mins, 3 min NPR
- Let the pressure come down on its own.
- Meanwhile grind together the ingredients for the spice paste with 1/4 cup hot water
- In a pan, add oil, make tempering with mustard, cumin seeds. Add the curry leaves and let it sizzle
- Add the ground spice paste
- Add salt and let it simmer for 1-2 mins
- Now add the pressure cooked pumpkin n black chickpeas.
- Let it again simmer for 4-6 mins till it thicken a bit
- Switch off flame and serve hot with red rice / streamed white rice
- It goes great with hot phulkas / puri too.
