Kathali Bhajjili Ghassi (Mixed vegetable curry)

Kathali Bhajjili Ghassi (Mixed vegetable curry) is a dish somewhat similar to the Kerala dish ‘Aviyal’. In both the dishes all kinds of vegetables can be used except bitter gourd and lady’s finger. Coconut is another main ingredient in both the dishes. In the preparation of Aviyal we use fresh coconut and for the preparation of Kathali Bhajjili Ghassi (Mixed vegetable curry) we use roasted coconut. As spice we add only a few coriander seeds and red chillies in the preparation of Kathali bhajjili ghassi. The dish is usually prepared as a side dish along with rice. But it goes well as a side dish along with idili, sandan, hittu, dosa etc. No onions and garlic have been used.

Ingredients

You need

You can use any vegetables but the ones that I have used are

• ½ cup diced Cucumber (‘Kani vellari’ in Malayalam)
• 1/3^rd cup of cut Long Beans
• 1/4^th cup of diced Elephant yam
• 1/3^rd cup of diced Taro (‘Chembu’ in Malayalam; ‘Mandein’ In Konkani; I have used the small variety in my recipe)
• A few diced pieces of Brinjal (Long green; you can use any colour and shade of brinjal since I have used this in my recipe I mentioned it here)
• 1 Drumstick
• 1/4^th cup of diced Raw banana (‘Monden’ Banana in Malayalam)
• 2 or 3 Green chillies (or as per your spiciness level. Remember that you will also be adding red chillies for roasting and grinding so adjust your spiciness level accordingly)
• 1 or 2 Jackfruit seeds (Of fully mature jackfruit) cut into cubes (You can skip this when it is out of season)
• 5 to8 Turkey berry (‘Chudengha’ in Malayalam; ‘Chundya phal’ in Konkani)
• 1 or 2 Ivy gourd (Kovaikka in Malayalam; ‘Tendulaein’ in Konkani)
• 2 to 3 pieces of Raw mango or as per your sourness level (Add Brindle berry when out of season)

For roasting and grinding

• Half of a medium sized coconut (Grate and use; If you want you can even cut it into pieces. Since roasting coconut pieces takes a long time I have used grated coconut in my recipe)
• 1tspn coriander seeds
• 2 or 3 red chillies (or as per your spiciness level)

Method

Take a kadai or pan and dry roast the coconut gratings along with coriander seeds and red chillies until coconut becomes brown colour (It means that all moisture has to be gone from the coconut).

Cut all the veggies as mentioned under ingredients and then cook the veggies. I have pressure cooked the veggies as follows. Firstly cut the veggies and transfer them to a vessel that fits inside your pressure cooker or if you have a separator then even better. Add salt and little bit of water and mix well. Place the vessel in the cooker and switch on the flame. After one whistle bring the flame to low and let it cook for 3 to 5 minutes and then switch off the flame. Let the pressure cooker cool down before opening.

Transfer the veggies to a wide mouth container and keep on the gas stove and switch on the flame. If any water remains add the water too along with the veggies. The curry is of semi-dry consistency so see that you add sufficient water.

While the veggies are cooking grind the roasted ingredients with a little water to a smooth paste.

Add this paste to the cooked veggies. Mix well.

After addition of the ground paste see for the consistency of the curry. If you feel that it is too thick add some boiled water to the curry (See that you boil and keep some water aside so that you can use it in this step. If you add cold water then again you have to boil for a longer time or else a chance of spoilage is more).

Leave on medium flame for 3 to 5 minutes or until boiling. Then switch off the flame.

Your Kathali Bhajjili Ghassi (Mixed vegetable curry) is ready to be served.

Serve as a side dish along with rice. Some even have this ghassi along with idili, dosa, sandan, hittu etc instead of sambar and chutney

Tips

Use fresh coconut or dried coconut in the preparation of the dish.

Keep some boiled water ready in case you need to adjust the consistency of the gravy.