Method
Green peas gashi can be made with
the above masala with the onion seasoning.
Cook green peas with salt. When
cooked, add the masala and season. A potato can be added while cooking peas so
that the curry blends well (smooth consistency). A fine masala enhances the
taste of the curry
A similar ghushi can be made with
dry peas. If dry peas are used it should be soaked overnight and then cooked in
a pressure cooker.
Gashi can also be prepared with
black or kabuli channa. Channa should be soaked in water overnight with 1/4
teaspoon soda bicarbonate. White chana cooks in 12- minutes. Black chana takes
30 ins to cook. Channa should be cooked after washing. Seasoning with oil
mustards seeds and curry leaves.
Bendi is slightly more spicy than
gashi. If you add a couple more chillies and a little more tamarind.The masala
should be fine. Seasoning is with garlic and oil. Bendi can be prepared with
tingalevra bagde horse gram etc. Can be just washed and cooked. Raw jackfruit,
yam, mage etc can be added after cooking the grams.
Bendi can also be prepared with vali
or (climbing spinach) or red bhajji.
