Category Archives: Spicy Gravy

Hara Chana Malvani style

Hara Chana (Green Chickpeas) Malvani Style
Hara Chana (Green Chickpeas) Malvani Style

The weekend brought with it a craving for the Konkani style of cooking, with fresh coconut and Kokum, hence decided to go and buy seafood but instead we ate a Jumbo Crab lunch at one of the Dubai Restaurants. But the craving for my style of cooking of the malvani curry was still lingering and hence I decided to cook this Hara Chana for dinner, it was supposed to be the next morning breakfast 🙂 .

Green Chickpea that I used is the dried Hirva Harbara/chana as it is called in Marathi. The fresh chana tastes sweet, but even the dried ones taste bit sweeter when compared with the black chana. For this preparation I used freshly grated coconut for the gravy masala, added Kokum for its typical sweetish yet tangy taste, and used my homemade garam masala powder that I grind weekly or fortnightly and keep ready for use. The ground garam masala has Cumin, Black Cardamom, Green cardamom, Star anise, Black Peppercorns, Bayleaf, Nutmeg, Cinnamon, Caraway seeds and Cloves. I also used the dried coriander powder that has Cumin added to it while powdering it.

The coconut adds a rich creamy sweetish taste, the whole dried red chili/ red chili powder and the garam masala adds to the perfect hot and spicy taste and the Kokum imparts the necessary sourness that can be adjusted by adding the kokum pieces according to ones taste. This gravy is mouthwatering, very flavorful and yummy to those who love the Konkani or Goan cuisine, one of my favorites.


Hara Chana: 300 gm

Hara Chana or Green Chickpeas
Hara Chana or Green Chickpeas

Onion: 1 small

Freshly grated coconut: 3 Tbsp

Tomato: 1 Medium

Dried Red Chili: 2 no.

Ginger & Garlic paste: 1 Tbsp

Coriander powder: 2 Tsp

Red Chili Powder: 2 Tsp

Turmeric: 1/2 Tsp

Garam Masala powder: 1 Tsp

Salt: To taste

Kokum: 5 pieces

Cooking oil: 2 Tbsp

Water: As needed for boiling the chana and also to add and adjust the thickness of the gravy.


Wash the dried Hara chana and soak in water for 5-6 hours or overnight. Boil it for 3-4 whistles in a pressure cooker.

Heat Kadai or fry-pan on the gas stove, add few drops of oil, then put the red chili, the chopped onion and saute, then add the chopped tomato and finally add the grated coconut and fry till this masala is cooked. Grind this to a fine paste once it is cool.

Hara Chana Gravy masala
Hara Chana Gravy masala

If the ginger garlic paste is not ready, then we can add a small piece of ginger and 4 garlic cloves to the above masala while grinding.

Heat another Kadai and add the remaining oil, put the ground masala paste and ginger garlic paste and cook till the oil separates and is seen at the edges of the kadai. Use little quantity of water, if required, to fry the masala as this prevents the masala from getting burnt. Then add the turmeric, red chili powder, kokum, salt and simmer for a minute or two and then add the boiled chana to this masala. Let it cook on slow flame for 10 minutes. This allows the masala to mix well with the boiled chana. Do add all the water that is in the boiled chana when it was kept for boiling.

Add the garam masala just before the gas is to be switched off. Garnish with freshly chopped coriander.

ashuskitchen-Hara Chana Malvani style
ashuskitchen-Hara Chana Malvani style

SERVING OPTIONS: This can be served with Puri or Paratha or Roti, Dosa, set dosa or any bread of choice. I served it with whole wheatflour puris and some finely chopped onions. Rice and Hara chana gravy too can be another option.

ashuskitchen-Hara Chana Malvani style served with Puris
ashuskitchen-Hara Chana Malvani style served with Puris

NOTE: The home ground garam masala is fresh, stronger in flavor and hence very small quantity is required. If you are using outside store bought one then do adjust quantity as per the taste.

I enjoyed eating this yummy dish and feel happy to share it here with you all. Providing the links below to some other similar recipes that you might find interesting from ashuskitchen 🙂 .

For my other Chana post: click.

For similar healthy Cowpeas curry and salad recipes, click here and here.








Prawn Curry with Fresh Coconut

Prawn Curry with Fresh Coconut
Prawn Curry with Fresh Coconut

In continuation of this months Goan Special seafood curry, I am posting my Prawn Curry recipe that uses fresh coconut.

For a seafood lover, the local fish market here is a delight, with an array of local and from abroad varieties of all types of seafood available for purchase in a single market. The display is so clean with all different fishes stacked neatly in the rows of shops/stalls that are numbered. The visit is always mind-boggling, difficult  to decide on what variety to purchase, and most visits end up in huge amount of seafood purchases. The family has no complains as long as they are getting to eat different dishes with interesting recipes.

For this recipe I always use either the small or big-sized prawns. The size of the prawns decides the ingredients added to the gravy, hence the preference. The small prawns are more sweetish in taste, hence the choice. It is a simple gravy, addition of just few ingredients makes it so delicious, a perfect blend of all the different flavors.The prawns and fresh coconut add the sweet taste, the Kokum adds the sour taste to the dish, and the chilies add the spice.


Small Prawns: 500 Gm

Fresh Coconut: 1/2 coconut (1 Katori grated coconut)

Onion: 1 Small

Red Kashmiri Chili: 3-4

Kokum: 3 pieces

Garlic: 4-5 cloves

Cumin: 1 Tsp

Red Chili Powder: 2 Tsp

Turmeric Powder: 1 Tsp

Garam Masala: 1 Tsp

Salt: To taste.

Cooking Oil: 2 Tbsp

Ingredients for Prawn Curry with Fresh Coconut
Ingredients for Prawn Curry with Fresh Coconut


Soak the Kokum and Kashmiri red chilies in hot water for 10 min.

Wash, clean, peel and devein the prawns. Apply pinch of turmeric and salt to the clean and towel dried prawns and keep them in the fridge.

Kokum and Red Chilli soaked in water.
Kokum and Red Chilli soaked in water.

Grind the soaked chilies, fresh coconut, onion, garlic, cumin to a fine paste, add water if required to get a fine paste of the masala.

Heat a kadai or pan on the gas stove and add the cooking oil. Then add the paste of the masala and fry till it is cooked. The add the turmeric, red chili powder, and salt and cook till the oil is seen at the edge of the kadai.

Fry the masala till the oil is seen on the edges and then add the prawns to the pan.
Fry the masala till the oil is seen on the edges and then add the prawns to the pan.

Add the prawns and mix with the masala and cook with a lid covering the pan for 5-7 minutes. Then add the soaked Kokum and little water, the quantity added depends on the thickness of the gravy that is desired. Half a glass water would be sufficient to get a thick gravy. Use your judgment to add the required amount of water.

If more water is added to the masala then let the water in gravy boil so the masala gets mixed properly and the gravy consistency is not too thin. Do not keep the gravy boiling on the stove for too long as the prawns tend to become hard and rubbery if cooked for long.

Sprinkle the Garam masala on the gravy and then empty the contents in a serving bowl. Garnish with finely chopped green coriander.

Serving Options: The Prawn Curry can be served with roti/fulkas, hot steamed white rice, or Malvani vade.

Prawn Curry with Fresh Coconut served with hot fulkas/roti and Kokum Kadi and roasted papad, with helpings of steamed rice, my Malvani special weekend Lunch menu.
Prawn Curry with Fresh Coconut served with hot fulkas/roti and Kokum Kadi and roasted papad, with helpings of steamed rice, my Malvani special weekend Lunch menu.

Ashu’s Malvani Special Weekend Lunch menu, the picture above, also includes fried fish either Surmai (click for-Kingfish Fry) or any other variety.

Click here for finding out how to roll roasted papad.

Click here for other prawn recipe on this blog.

I always enjoy meals that include this Prawn curry, sharing here gives me the opportunity to give you all the same experience. Happy cooking and enjoying your hand cooked meals, friends.

Wishing you all a pleasant day.


Brown Sesame Chicken, a bitter sweet experience.

The fondness for greens once made me incorporate fresh fenugreek leaves into the chicken gravy and the taste lingered on. Since then I started making use of fresh leaves in some of my non vegetarian dishes. This particular recipe is a favourite at home and something that I loved creating the first time round. Whenever a dry chicken dish is desired, this is one of the recipes the kids too love. The fenugreek leaves impart the dish a light bitter taste, and the onions give it the sweet taste, hence a bitter sweet experience.

Brown Sesame Chicken:

IMG_6455Adding sesame to the dish lends it the desired nutty taste, as well as the crunch. It acts as a source of fibre too. Sprinkling dry roasted sesame on the dish, as garnish, gives it a more appealing and desirable look. Food that is appealing to the eye results in tingling the taste buds. Eating home cooked food that is made using the fresh herbs is always a satisfying experience. Go ahead, try making this recipe and find out if it holds true for you too!

Lets get cooking my Brown Sesame Chicken recipe:

Ingredients:                                                                                                                                                                                                                   IMG_6555

Chicken- 800 g (washed and coated with little turmeric)                                                                                          IMG_6465

Onion- 2-3 medium sized

Fresh coconut- 1/2 grated (approximately 50 g)

Garlic- 5-6 cloves

Dry Kashmir chilli- 2 (It imparts a nice red colour.)

Red Chilli powder- 1 tbsp.

Garam masala (ground whole spices) – 1 tsp.

Salt- as per taste

Oil- 2 tbsp.

Fresh fenugreek leaves- 1 bowl (50 g)

Sesame – 50 g (Dry roasted)

Fresh green Coriander- finely chopped for garnish


The onions are chopped roughly and sautéed in pan with 1 tsp. oil till they are almost brownish in colour. The chilli should also be sautéed along with the onions in the pan. The fresh coconut too is cooked in pan till it is almost brownish in colour, taking care not to burn it.


These ingredients- coconut, garlic, red chilli and onion should be ground to a fine paste, little water can be used to get the fine paste.

IMG_6460 Heat oil in pan on medium flame, add half the quantity of roasted sesame seeds, and then the finely ground masala paste. Cook it for 5-7 min on slow flame, add the red chilli powder and salt, and keep for 1 more minute. The oil should leave the ends of the fried masala, then add the cleaned washed chicken to which turmeric was coated. Mix all the ingredients and let the chicken cook on slow flame, no water should be added. IMG_6468When the chicken is almost done, add the finely chopped fresh fenugreek leaves and mix so that it gets nicely coated with the chicken and the masala. The leaves need to cooked only till the raw taste is gone, hence should not be cooked for too long. They should be visible, as well as green in appearance. Put off the gas flame, then sprinkle the garam masala on the cooked chicken and mix.


Garnish it with freshly chopped green coriander leaves and sprinkle the left over dry roasted sesame on top of the cooked chicken.



Boiled Egg Curry, Very Spicy


As the name suggests, it is a very spicy dish using fresh green and dried red chillies and ground spices. It is a very simple, tasty and easy to cook dish that goes very well with hot steamed white rice.


4 Boiled eggs

1 Medium or 2 Small Onions

1 long or 2-3 Small green chilliesIMG_4294

1 ½  tbsp Desiccated coconut

4 Garlic flakes

1 Small ginger piece

1 Kashmiri red chilli

1 tsp Turmeric powder

2 tsp Red chilli powder

1 tbsp Garam masala (ground powder of cumin/coriander seeds /black pepper/cinnamon/green and black cardamom/clove/bay leaf/red chilli)

30-50 ml Cooking oil (Depends on personal cooking habit)

Salt- to taste


Start with heating the pan and dry roasting the desiccated coconut, onions, and Kashmir chilli till the contents are almost brownish. Grind these dry roasted ingredients with ginger, garlic, green chilli to get a fine paste, we can add little water to get a fine smooth paste.

Heat Kadai/pan, add oil and saute the masala paste on medium to slow heat, add the dry powders (shown in the picture) and stir this till the oil leaves the sides of the masala in the pan. Add the boiled, shelled eggs to the pan with adding sufficient water to get medium thick gravy. Boil it for 3-4 min, simmer for a while, and then remove from heat. Sprinkle some fresh coriander leaves. This spicy egg curry can be served with hot, steamed white rice.

ashu 🙂