Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
The ultimate comfort food — red kidney beans pressure-cooked and then simmered in a thick, ghee-based onion-tomato gravy powered by Kardemome Rajma Masala. Best with steamed rice.
Servings
Pressure cook 250 g soaked rajma with salt until soft (about 6-8 whistles). Set aside.
In a kadhai, heat 2-3 tbsp ghee. Add cloves, hing and ginger-chilli paste. Add 4 chopped onions and salt, sauté till golden brown.
Add 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp coriander powder and 4 tsp Kardemome Rajma Masala.
Add the tomato purée and cook until ghee separates from the masala.
Add the boiled rajma with a little cooking water for desired consistency. Bring to a boil, then simmer on slow flame for 5 minutes. Serve hot with rice.