Can I use frozen or packaged grated coconut?

Yes. Thaw it first and roast off any extra moisture so the masala develops the same nutty flavour as fresh coconut.

Why did my gashi turn bitter?

The usual cause is over-roasted fenugreek, chilies, or coconut. Roast on low to medium heat and stop once the coconut is lightly golden and fragrant.

Can I make Bikkanda Gashi ahead of time?

Yes, it reheats well and often tastes better after a few hours as the yam absorbs the masala and the tang settles into the gravy.

How thick should the gravy be?

It should be thick enough to coat the yam and sit nicely beside rice, but still loose enough to simmer gently without turning pasty.

How long can I store leftovers?

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently with a splash of water if the coconut-based gravy has thickened.

Home / Recipes / south_indian / Bikkanda Gashi

south_indianMediumveganvegetariangluten freedairy free

Bikkanda Gashi

RATING

4.2/5(28)

TASTE SCORE

7/10

A homestyle Mangalorean gashi made with tender yam simmered in a roasted coconut and red chili gravy. It is earthy, lightly tangy, and deeply comforting, especially with rice on the side.

PREP

20m

COOK

30m

SERVES

1 KATORI

231 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the yam and tamarind.
1.Peel the elephant foot yam and cut it into small even cubes.
2.Soak the tamarind in a little warm water for 15 minutes.
3.Keep the grated coconut, dried red chili, coriander seeds, cumin seeds, and fenugreek seeds ready.
boil · ~15 min
Cook the yam until tender.
Add the yam, 500 ml water, turmeric powder, and half of the salt to a pot. Boil until the cubes are tender but still hold their shape, 12 to 15 minutes.
TIPCut the yam evenly so it cooks at the same rate and does not turn mushy.
roast · ~6 min
Roast the spices and coconut.
1.Heat a small pan over low to medium heat.
2.Dry roast the dried red chili, coriander seeds, cumin seeds, and fenugreek seeds until fragrant, 1 to 2 minutes.
3.Add the grated coconut and roast until lightly golden, 3 to 4 minutes.
4.Take the pan off the heat and let the mixture cool slightly.
TIPKeep the heat moderate so the coconut browns gently and the spices do not turn bitter.
mix · ~4 min
Grind the masala.
Squeeze the soaked tamarind and add the pulp to the roasted coconut mixture. Grind with a little water to a smooth, thick paste.
simmer · ~10 min
Simmer the gashi.
Add the ground masala to the cooked yam along with the remaining salt. Mix well and simmer for 8 to 10 minutes, adding a splash of water if the gravy looks too thick.
TIPStir gently while simmering so the yam pieces stay whole.
temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and fry for a few seconds until aromatic.
assemble · ~2 min
Pour the tempering over the gashi.
Pour the hot tempering over the simmered curry and cover for 2 minutes so the flavors settle into the gravy.
serve
Serve hot.
Serve Bikkanda Gashi hot as a side with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the peeled yam cubes once after cutting if they feel sticky; it helps keep the gravy cleaner and less slimy.
2
Do not overcook the yam in the first boil; it should be just tender, since it cooks again while simmering in the masala.
3
Roast the coconut only to light golden, not deep brown, so the gashi keeps its classic mellow sweetness and red color.
4
Use byadgi chilies if possible for a bright red gravy with moderate heat and a more traditional Mangalorean flavour.
5
Grind the roasted coconut masala very smooth; a coarse paste makes the curry feel grainy instead of silky.
6
After adding the tempering, cover the pot for a couple of minutes so the mustard, curry leaf, and coconut oil aroma gets trapped in the gashi.
7
This curry tastes even better after resting, so make it 2 to 4 hours ahead if serving for lunch with rice.