This dish is usually prepared with the leftover pathrado.But when we were kids,my Amma used to prepare it the same day as an accompaniment with the pathrado as Ajja(grandpa) preferred it so.Usually they used to keep pathrado and ghashi separate and we used to dip in the ghashi and relish..This is my Aayi's(granny's) recipe where Ambat is also prepared in the same way.Remember Vali Ambat which I had posted sometime back?It is the same procedure.We use this method in many of our recipes including fish.
Pathrado-5 pieces(see here)
Coconut oil-2 tbsp
Salt- to taste
Ingredients for the masala:
Grated coconut-2 cups
Roasted short red chillies-4
Roasted long chillies-2
- Grind all the ingredients mentioned in the list to a fine paste.
- Transfer it in a vessel,add water,adjust the consistency to a medium thin gravy,add salt,2 tbsp chopped onions and take a boil.
- When it starts boiling add the pathrado slices and take a boil further.
- Simmer for 5 minutes.
- Heat oil in a seasoning pan,fry onions until reddish in colour.
- Season it to the ghashi.