Chana Ghashi – Guest Post

Folks,  I would like to introduce a new series of guest bloggers who absolutely are fabulous at what they do and are a pleasure to interact with. Beginning with a bang is Sreelatha – the first in the firecracker series of new age food bloggers. She marries the traditional cuisine to new age approach and bring in a wealth of those treasured recipes.

Sree and I met while we interacted as a part of a food forum and a  group we were passionate about. The love of good food and her awesome photography skills prompted me to write a few lines to her. And thus began nearly a year of interactions when it struck me – Gasp ! I really should have her write a post for me. After months of messages, kiddie emergencies, summer, navarathri – we finally made it. Presenting to you Sreelatha Shenoy, awesome food blogger and photographer . While you are here, please do visit her blog for more of those framed recipes !

In her own words ….

“I am Sreelatha and I blog at Framed Recipes. I met Jay through a FB food group called Euphoric Delights. The love of food and blogging helped us keep in touch outside of the food group. I was immensely happy when jay asked me to guest author a post for her .Its been a while since I agreed andshe was very patient all this while. Thanks for your understanding Jay.I am happy to share a recipe that my grandmother used to make when I was a little kid. It is a Konkani dish called the Chana Ghashi. Chana is black garbanzo beans and this gravy dish, served with rice, uses soaked and cooked black garbanzo beans, simmered in tangy-spicy coconut gravy. Along with the garbanzo beans, we also add vegetables like Suran (yam) or Kadgi/Kathal (tender jack fruit. Back in India, tender jackfruit was seasonal, but here in the US, a visit to an East Asian store gives me tons of canned tender jack fruit. Of course,it is not the real deal, but simmering it coconut gravy does make it better. :). I like the soft and juicy tender jackfruit in chana ghashi. So, I use a whole can. If you want few pieces of jackfruit, you can definitely reduce this quantity and use according to your taste.I have served this aromatic dish with steamed basmati rice and some pan roasted butternut squash.”





  • 1/2 cup Chana/Black Garbanzo Beans; soaked overnight
  • 1 can Tender Jackfruit in water; washed and drained (See Recipe Notes)
  • 1 cup grated coconut (fresh or frozen and thawed)
  • 2-3 whole red chillies (adjust to your taste)
  • 1/2 teaspoon Mustard Seeds
  • 4-5 Methi Seeds
  • 1 teaspoon Tamarind Pulp (See Recipe Notes)
  • Few drops of oil
  • Salt to taste
  • Tadka/Tempering
  • 1 tablespoon oil
  • 1/2 teaspoon Mustard seeds
  • 10-12 Curry Leaves


  1. Pressure cook the soaked chana.
  2. Cut the tender jackfruit into bite sized pieces.
  3. Heat oil in a small pan and splutter the mustard seeds. When it starts spluttering, add the methi seeds and
  4. whole red chillies. Remove from when the methi seeds and red chillies change color and the mix becomes
  5. aromatic.
  6. Grind coconut with this mix along with tamarind pulp with a little water. 
  7. Add the tender jack fruit pieces and salt to the cooked chana and bring to a boil. 
  8. Add the ground coconut masala with the chana. Bring to boil. 
  9. Adjust the consistency, salt and other seasonings.
  10. Prepare the tempering – heat the oil in a small pan. Add the mustard seeds and when it splutters, add the curry
  11. leaves. Pour the seasoned oil along with the mustard seeds and curry leaves to the curry.
  12. Serve hot.


Recipe Notes

  • 1 can of tender jackfruit contains about 250g of jackfruit pieces. You can use fresh tender jackfruit instead of the canned ones. If using fresh, cook the jackfruit pieces separately before adding it to the chana.
  •  Instead of tamarind pulp, you use whole tamarind. For this recipe, use about a gooseberry sized tamarind and soak in some warm water to soften it up.

One comment

  1. Thanks so much for your kind words and the opportunity to share my recipe with you. And the admiration is mutual. -Sreelatha

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