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5 January 2021 Channa Ghashi-Black Garbanzo Beans and Yam Curry Main Course, Veg

Mangalorean Konkani style Vegetarian delicacy, it is cooked in all auspicious occasions in the temples, wedding feasts and during Konkani religious ceremonies. A Konkani festive meal is incomplete without Channa Ghashi. tastes best when served on banana leaves with rice and all the other gamut of Konkani dishes.


Black Garbanzo Beans: 1 Cup

Yam Or Tender Jackfruit Cut Into Cubes: 1 Cup

For The Paste

Grated Coconut: 1 Cup

Tamarind: Marble Size Soaked In Water

Red Byadgi Whole Chilies: 5 No

For The Tempering

Coconut Oil: 2 Tbsp

Mustard Seeds: 1 Tsp

Curry Leaves: 2 Sprigs

For The Curry

Salt: To Taste


  • Soak Garbanzo beans overnight and cook in a pressure cooker (about 5 whistles) till they are soft and well cooked.
  • Cut Yam (suran) into small ½ inch cubes and boil them separately till tender and keep aside.
  • For the Masala paste, grind red chilli, tamarind and grated coconut together with little water to a fine paste.
  • In a medium pan mix the boiled garbanzo beans, boiled Yam, salt as per taste and the ground paste together and give it a good boil for about 5 minutes.
  • Temper the curry with mustard seeds and curry leaves
  • Serve hot with steamed Rice and other Konkani dishes.

Recipe by Chef Sudhir Pai F&B Consultant, Founder - Pai & Associates