Aloo Channa Ghessi
Channa (white or black) – 2 cups
Aloo – 2
Coconut, grated – 1 cup
Coriander seeds 1 – tsp
Red chilli – 3-4
A few curry leaves
A pinch rayi and jeera
Oil – 1 tsp
How to Make Aloo Channa Ghessi
Soak channa overnight and cook in a cooker.
In a pan, fry (no oil) coconut, coriander seeds and red chilli until coconut turns golden brown.
Let this mixture cool down.
Put this in a blender with some water and blend it in to a smooth paste.
In a sauce pan, heat oil add rayi, jeera and curry leaves.
Add aloo and channa, cook on a medium heat till cooked.
Then add the coconut paste and cook for 5 minutes, mixing occasionally.
Add salt to taste.