Kadle Suran Gassi

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Recipe

Ingredients

1 cup	black chickpeas (kadle)
250 grams	suran (elephant foot yam)
1 cup	freshly grated coconut
6-8	dried red chilies
1 teaspoon	coriander seeds
1/2 teaspoon	cumin seeds
1/4 teaspoon	fenugreek seeds
1/4 teaspoon	turmeric powder
1 small	tamarind ball
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 sprig	curry leaves
—	salt to taste

Instructions

1. 1 Wash and soak the black chickpeas overnight or for at least 8 hours.
2. 2 Pressure cook the soaked chickpeas with a pinch of salt until soft, then set aside.
3. 3 Peel and dice the suran into bite-sized cubes.
4. 4 In a pan, dry roast the dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds until aromatic.
5. 5 Grind the roasted spices with grated coconut, turmeric powder, and tamarind into a smooth paste using a little water.
6. 6 In a pot, add the diced suran, prepared spice paste, and cooked chickpeas.
7. 7 Add enough water to achieve a curry consistency and bring to a boil.
8. 8 Simmer until the suran is cooked through and the flavors meld together.
9. 9 In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add asafoetida and curry leaves.
10. 10 Pour the tempering over the curry and mix well.
11. 11 Adjust salt to taste and serve hot with rice or roti.