Soyibhajjilae ghassiyae gantiyan ghassi is a long forgotten dish. As the name suggests this dish is prepared using soyibhajjilae ghassiyae masolu. Darmbya sol (Brindleberry) is used as the souring agent in the preparation. There is no seasoning for this dish and neither have I added any garlic and onion.
I have already discussed on Ghantiyan ghassi using dhovo masaolu in my earlier post. Hope you all have tried the dish…….
Ingredients
You need
- 10 to 20 numbers Ghanti
- Soyi bhajjilae ghassiyae masolu as per taste
- A small lemon size darambya sol (brindle berry)
- Salt to taste
- Water as required
Method
Preparation of ghanti
Please refer my post on Ghantiyan ghassi for the preparation of ghanti.
Preparation of soyibhajjilae ghassiyae masolu
Please refer my post on Soyibhajjilae ghassiyae masolu.
Preparation of Soyibhajjilae ghassiyae gantiyan ghassi
Transfer the prepared ghanti on to a hard bottom vessel.
Add a small lemon size darmbya sol, salt and water and cook on low flame.
Cook for 40 minutes take and see one ghanti if it is cooked. If you feel it is not cooked then again cook for a few more minutes.
Once done add Soyibhajjilae ghassiyae masolu as per your taste and cook for 3 to 4 minutes.
The ghassi should be of semi thick consistency so adjust the volume of water accordingly.
There is no seasoning for this dish.
Your Soyibhajjilae ghassiyae gantiyan ghassi is ready to be served.
