Chana Ghashi – Guest Post

Folks,  I would like to introduce a new series of guest bloggers who absolutely are fabulous at what they do and are a pleasure to interact with. Beginning with a bang is Sreelatha – the first in the firecracker series of new age food bloggers. She marries the traditional cuisine to new age approach and bring in a wealth of those treasured recipes.

Sree and I met while we interacted as a part of a food forum and a  group we were passionate about. The love of good food and her awesome photography skills prompted me to write a few lines to her. And thus began nearly a year of interactions when it struck me – Gasp ! I really should have her write a post for me. After months of messages, kiddie emergencies, summer, navarathri – we finally made it. Presenting to you Sreelatha Shenoy, awesome food blogger and photographer . While you are here, please do visit her blog for more of those framed recipes !

In her own words ….

“I am Sreelatha and I blog at Framed Recipes. I met Jay through a FB food group called Euphoric Delights. The love of food and blogging helped us keep in touch outside of the food group. I was immensely happy when jay asked me to guest author a post for her .Its been a while since I agreed andshe was very patient all this while. Thanks for your understanding Jay.I am happy to share a recipe that my grandmother used to make when I was a little kid. It is a Konkani dish called the Chana Ghashi. Chana is black garbanzo beans and this gravy dish, served with rice, uses soaked and cooked black garbanzo beans, simmered in tangy-spicy coconut gravy. Along with the garbanzo beans, we also add vegetables like Suran (yam) or Kadgi/Kathal (tender jack fruit. Back in India, tender jackfruit was seasonal, but here in the US, a visit to an East Asian store gives me tons of canned tender jack fruit. Of course,it is not the real deal, but simmering it coconut gravy does make it better. :). I like the soft and juicy tender jackfruit in chana ghashi. So, I use a whole can. If you want few pieces of jackfruit, you can definitely reduce this quantity and use according to your taste.I have served this aromatic dish with steamed basmati rice and some pan roasted butternut squash.”





  • 1/2 cup Chana/Black Garbanzo Beans; soaked overnight
  • 1 can Tender Jackfruit in water; washed and drained (See Recipe Notes)
  • 1 cup grated coconut (fresh or frozen and thawed)
  • 2-3 whole red chillies (adjust to your taste)
  • 1/2 teaspoon Mustard Seeds
  • 4-5 Methi Seeds
  • 1 teaspoon Tamarind Pulp (See Recipe Notes)
  • Few drops of oil
  • Salt to taste
  • Tadka/Tempering
  • 1 tablespoon oil
  • 1/2 teaspoon Mustard seeds
  • 10-12 Curry Leaves


  1. Pressure cook the soaked chana.
  2. Cut the tender jackfruit into bite sized pieces.
  3. Heat oil in a small pan and splutter the mustard seeds. When it starts spluttering, add the methi seeds and
  4. whole red chillies. Remove from when the methi seeds and red chillies change color and the mix becomes
  5. aromatic.
  6. Grind coconut with this mix along with tamarind pulp with a little water. 
  7. Add the tender jack fruit pieces and salt to the cooked chana and bring to a boil. 
  8. Add the ground coconut masala with the chana. Bring to boil. 
  9. Adjust the consistency, salt and other seasonings.
  10. Prepare the tempering – heat the oil in a small pan. Add the mustard seeds and when it splutters, add the curry
  11. leaves. Pour the seasoned oil along with the mustard seeds and curry leaves to the curry.
  12. Serve hot.


Recipe Notes

  • 1 can of tender jackfruit contains about 250g of jackfruit pieces. You can use fresh tender jackfruit instead of the canned ones. If using fresh, cook the jackfruit pieces separately before adding it to the chana.
  •  Instead of tamarind pulp, you use whole tamarind. For this recipe, use about a gooseberry sized tamarind and soak in some warm water to soften it up.

Ivy Gourd with Black Chickpeas and Cashews / Kadle Manoli/ Tindora and Kala Channa Sabji

# Ode to ED Series

 There is this neat little group called Euphoric delights  that has impressed on me the intricacies of virtual relations and it’s impact on our day-to-day lives. This thriving little place also brought me into contact with many vibrant personalities . And it’s amazing how inhibitions fall off and you discover roots that have interspersed somewhere eons ago. While talking to Sash and discovering about her roots from Mangalore, I could connect to the usage of Jaggery and coconut in so many dishes. Somewhere along , my distant genetic calling from Mysore and Bangalore harked at me to try out this dish’s recipe.

What a discovery and mélange of flavors this turned out to be ! Tender Ivy gourd, sautéed along with boiled Kala Channa which lends the bite to the dish enhanced by crispy cashews . Add in the spices and fresh cilantro chopped and you have a winner on your hands ! I made this along with simple Dal Tadka and Jeera Rice and it was just perfect. I am sure this would be a good accompaniment to soft roti as well.

 Recipe Courtesy : Sashree Shetty

Prep time : 20 minutes     Cook time : 20- 30 minutes   Serves : 4-6


  • Chopped Ivy gourd or Tindora:  3 cups
  • Boiled/ Pressure cooked Kala Channa  – 1.5 cups
  • Cashew halves : 2 Tbsp.
  • Oil : 1 Tbsp.
  • Mustard seeds : 1 tsp.
  • Hing : A big pinch
  • Split Urad dal ( white) : 1 tsp.
  • Grated Jaggery : 1 tsp.
  • Fresh/ Frozen  coconut  shredded : 1 Tbsp. ( optional)
  • Dry Coriander or Dhania powder : 1 Tsp.
  • Red chili powder or Kari powder: 1 tsp.


  • Soak Kala Channa 6 hrs.- overnight and boil or pressure cook it with a bit of salt. You want it to retain its shape but also cooked tender.
  • Cut the ivy gourd  length wise into slim strips or you can use a chopper like how I did and dice it as well.
  • To cut short the cooking time , I steamed the cut Tindora for about 5-6 minutes in the microwave.
  • In a big wok or pan, add the oil. Once heated add the cashew pieces and in a couple of minutes they would be a nice brown  color and sautéed crisp in it. Remove, drain and  set aside.
  • In the same pan with the remaining oil add in the mustard seeds and hing and urad dal. The mustard seeds need to splutter and the urad dal turn into nice brown color before you proceed with the next step.
  • Add in the microwave steamed Tindora and toss it with a bit of salt.  
  • Add in the Kala Channa when Tindora is nearly cooked and toss it with a bit more of salt if required and some chili powder, dhania powder and/ or South Indian Kari powder.
  • If using coconut, add in the tablespoon of fresh grated coconut and the tsp. of grated jaggery, add in the cashew nuts and cook for a minute or so.
  • Garnish with fresh chopped cilantro if desired. Serve hot with rice or rotis.

It's yum!