Avre Ghashi (Coconut based curry with hyacinth beans and bamboo shoots/raw jackfruit)

Avre Ghashi with Keerlu/Bamboo Shoot (or Kadgi/raw jackfruit) is a simple high-protein, south Indian, coconut based curry (vegan) using avro (dried hyacinth beans) and keerlu (tender bamboo shoots or raw jackfruit) with a seasoning of fried/roasted garlic.

It is a favorite among the GSB Konkani community of the coastal town Mangalore in south India (to which I belong) and is normally served hot with rice and a side of vegetable stir fry and/or salad; our everyday lunch meal.

Once you make and try this delicious Mangalorean curry, you will be craving to make more be it with bamboo shoots, jackfruit, potato or even just avro or any kind of beans!

MANGALORE STYLE AVRE GHASHI

Being a coastal town in the southern state of Karnataka in India, it is spread out dotted with big groves of coconut trees.

As a matter of fact, almost every house will be having a few of them in their backyards!

So with lots of coconuts around, our cuisine is chock full of coconut based dishes, either in the form of gravies (like this one) or just as a mix in or garnish as freshly grated coconut!

Making Avre Ghashi involves only only 3 basic steps:

Cooking the beans and bamboo shoots/raw jackfruit too (if it is fresh and uncooked)
Making the coconut paste (basically coconut; preferably freshly grated, frozen or even unsweetened coconut flakes/powder, chilies and tamarind)
Preparing the seasoning (of course use coconut oil or any other cooking oil and whole garlic cloves crushed with skin)

The whole dish can be prepared in under 20 minutes, if you have cooked beans and bamboo shoots or raw jackfruit ahead of time.

You can use any type of dried beans like red kidney beans, black eyed beans, northern or white navy beans etc. instead of hyacinth beans.

You could use bamboo shoots or you can use raw jackfruit (canned or fresh) or just potato (peeled and cubed) etc. or even just plain beans.

I had some salted bamboo shoots available in my refrigerator, so decided to use this in this dish.

For the sourness in the dish, instead of tamarind which is traditionally used in our cuisine, I have used bimbul or bimbli (which I had lots of leftover after using some for my bimbul/bimbli chutney).

I just chopped and preserved it by boiling it for a few minutes with some salt, cooling and refrigerating it.

We use fresh tamarind traditionally which is easily available in any Indian store but you could use bottled, store bought tamarind paste too.

So, all you need to do is....boil the hyacinth beans along with bamboo shoots or even kadgi or raw jackfruit, add the blended ghashi coconut paste (coconut, red chilis/chili powder and some tamarind) to the cooked beans, simmer a bit and then add a tempering of fried whole crushed cloves of garlic (with skin if possible) in coconut oil .

Simple and minimal ingredients as well as versatile isn't it?

Do try it!

SERVING SUGGESTIONS:

As I said before, it goes perfectly with a steaming hot bowl of rice and with a side of a veggie stir fry and/or salad and you are so much closer to digging into a delicious spread of a typical south Indian Mangalorean style meal!

Here, we had a simple, everyday lunch of Avre Ghashi with some freshly cooked, seasonal kadgi or raw jackfruit, a lip smacking, tongue tingling, sweet-savory-spicy and delicious Ambuli Upkari (Raw Mango Curry), again which is in season and of course our favorite... Broccoli Thalasani!\

Of course the star of the season (besides mangoes) is that delicious fresh Ripe Jackfruit!

Easy peasy, simple ingredients and a so, so delicious meal!

So, enjoy this traditional coconut curry of South India with rice and vegetable stir fries like:

or any other stir fry or veggie you prefer.

Lets make this!

Yum

Avre Ghashi with Keerlu (Coconut based curry with hyacinth beans and bamboo shoots)

Serving Size: 4

Avre Ghashi with Keerlu (Coconut based curry with hyacinth beans and bamboo shoots)

A simple south Indian coconut based curry using avro (dried hyacinth beans) and keerlu (tender bamboo shoots) or kadgi (raw jackfruit) with a seasoning of garlic.

Ingredients

1 cup dry avro or hyacinth beans
½ cup salted bamboo shoots, chopped (or cooked raw jackfruit)
¾ cup grated coconut (fresh or frozen or even unsweetened coconut powder or flakes)
8 to 10 dry red chilies, slightly roasted in a dash of oil (adjust number of chilies depending upon how less or more spicy you want)
5 to 7 (fresh or preserved) bimbli or bimbul or 1 small marble sized tamarind
Salt to taste

For seasoning:

6 to 8 garlic cloves, slightly crushed (with the peel if possible; adds a wonderful flavor)
2 tablespoons coconut oil (or any cooking oil)

Instructions

Clean, rinse and soak the beans overnight (or 8 to 10 hours) in lots of water.
The next morning, drain the water, place in a pressure cooker or pan, add enough water up to at least 1 inch above the beans and cook till done (after 1 whistle, reduce heat and cook for about 20 to 30 minutes or less, depending upon the quality of the beans in an Indian stove top pressure cooker).
If using Instant Pot, then pressure cook on high for 15 minutes.

Meanwhile, prepare the coconut masala:

In a blender or mixer, grind or blend the coconut, roasted dry red chilies or chili powder and bimbul (or tamarind) with a little water to a fine paste.
Once the beans are cooked, transfer to another vessel, add the coconut paste, bamboo shoots or raw jackfruit (rinsed and drained) and salt; mix well.
Bring to boil on high and then reduce heat to low.
As the gravy is boiling, prepare the seasoning:
In a small saucepan, heat the oil. Once it heats up, add the garlic cloves and sauté on medium till light golden brown and fried.
Add this seasoning to the boiling ghashi and mix well.
Serve hot with a steaming bowl of rice and any vegetable stir fry or rotis, parathas, bread etc.

Notes

Adjust the amount of chilies according to preference.

If you get fresh bamboo shoots from the market, you will have to wash it, cut it and soak it in water for a couple of days (change the water everyday) and then cook it along with the beans in the pressure pan. If canned bamboo shoots are available, use them after rinsing them thoroughly.

This coconut ghushi can be prepared by using any type of dry beans like navy beans, black beans, red kidney beans etc.

If you do not have access to bamboo shoots, use, potato, raw jackfruit, pumpkin etc. instead.

Coconut oil is the key ingredient in all or most Mangalorean Konkani dishes (Mangalore being a coastal Karnataka town with lots of coconut tree!!). You can substitute any other oil of your choice.

Enjoy and Happy Cooking/Eating!

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Step-by-step method:

Clean, rinse and soak the beans overnight (or 8 to 10 hours) in lots of water.

The next morning, drain the water, place in a pressure cooker or pan, add enough water up to at least 1 inch above the beans and cook till done (after 1 whistle, reduce heat and cook for about 20 to 30 minutes or less, depending upon the quality of the beans).

If using Instant Pot, then pressure cook on high for 15 minutes.

You can add bamboo shoot along with this if it has to be cooked.

And if using kadgi or raw jackfruit (fresh) then pressure cook for 5 minutes. If you have canned jackfruit then yayyyy! Just drain and use.

Meanwhile, prepare the coconut masala:

In a blender or mixer, grind or blend the coconut, roasted dry red chilies/chili powder and bimbul or tamarind (fresh or tamarind paste)with a little water to a fine paste.

Once the beans are cooked, transfer to another vessel, add the coconut paste, bamboo shoots (rinsed and drained) and salt; mix well.

Bring to boil on high and then reduce heat to low.

As the gravy is boiling, prepare the seasoning:

In a small saucepan, heat coconut oil. Once it heats up, add the crushed garlic cloves (with skin if possible; adds a wonderful flavor) and sauté on medium till light golden brown and fried.

Add this seasoning to the boiling ghashi and mix well.

Serve hot with a steaming bowl of rice and any vegetable stir fry or rotis, parathas, bread etc.

Note:

This coconut ghushi can be prepared by using any type of dry beans like navy beans, black beans, red kidney beans etc.

If you do not have access to bamboo shoots, use, potato, raw jackfruit, pumpkin etc, instead.

Coconut oil is the key ingredient in all or most Mangalorean Konkani dishes (Mangalore being a coastal Karnataka town with lots of coconut tree!!). You can substitute any other oil of your choice.

Enjoy and Happy Cooking/Eating!