Potato cauliflower ghassi

Ghassi is a favorite dish if Konkanis. My neighbor - Vidya Kamath makes this atleast twice a week. No function at Tirumala temple is complete without ghassi.

Here I have made ghassi with potato and cauliflower. 

Usually ghassi is served with 'toya' or dal boiled with salt, green chilli and asafoetida. And garnished with spluttered mustard, red chilli and curry leaf.

Ingredients:

Potato - 1 large, peeled and cubed

Cauliflower - 2 cups

Salt

Turmeric powder - 1 tsp

Tamarind - 1 gooseberry size ball (soak in water and extract 2 cups of pulp)

Jaggery - 1 tsp

Oil (preferably coconut) - 1 tbsp

Mustard - 1 tsp

Red chilli - 1, broken into pieces

Curry leaf - 1 sprig

For grinding

Grated Coconut - 1 cup

Red chill - 5

Coriander seeds - 1 tbsp

Urad dal - 1 tsp

Oil - 1 tbsp

Heat oil and fry the dal till golden brown. Remove with a slotted spoon. Into the same oil add the red chilli and coriander seeds. When the chilli starts to blacken, add the coconut. Fry till the coconut starts turning golden brown. Add the fried urad dal and turn off flame. Cool and grind into a smooth paste.

Boil the potato in salted water. 

When it gets half cooked add the cauliflower and tamarind pulp.

Cook covered till vegetables get cooked.

Now add the ground paste , mix and simmer for 5 minutes.

Add the jaggery and mix well.

Splutter mustard in 1 tbsp coconut oil.

Add the broken red chillies and curry leaf.

Add to the curry and serve hot with rice.