Ingredients: Half pav bengal gram or kabuli chana, 1 cup vegetable pieces, 1 cup coconut gratings, 6 to 7 roasted red chillies, 1 tsp cumin seeds, tamarind small marble size, 2 tbsps oil, 1 tsp mustard seeds, a few curry leaves & salt to taste.
Method: Soak bengal gram in water overnight. Next day wash and pressure cook it. Add vegetable pieces (potato, jackfruit seed, suran) cook till soft. Grind coconut gratings with roasted red chillies and tamarind to a fairly smooth paste. Add masala & salt to the cooked bengal gram, mix well. Bring to boil. Remove from flame. Season with cumin, mustard and curry leaves in oil.
Note: Ghasi will taste better if bimbul are sliced and added while cooking, instead of tamarind.