Mangalorean Style Lobia Gassi Recipe - Black Eyed Peas In Coconut Curry
Mangalorean Style Lobia Gassi, a thick coconut gravy made with Black eyed peas and flavoured with Indian spices. It is a simple curry and is perfect for your everyday meals.
Mangalorean Style Lobia Gassi Recipe will be the favourite among all the vegetarians who would love to try a “Gassi”, which is a Mangalorean speciality. This curry is traditionally from Mangalore cuisine and is made with chicken.
Here, we are cooking the Gasai with Lobia, which is Black Eyed Peas and it is cooked in coconut curry.
You can also create variation by adding vegetables of your choice or even different type of lentils like chickpeas, peas etc.
Serve the Mangalorean Style Lobia Gassi Recipe along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) to make a good meal for your Sunday lunch.
If you are looking for more Gassi Recipes, here are some that you can make for your everyday meals:
150 M
45 M
195 M
4 Servings
Ingredients
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To Grind
- 1 cup Shallots
- 2 Cloves (Laung) , garlic
- 1/2 cup Fresh coconut , grated
- 4 Dry Red Chillies
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Whole Black Peppercorns
- 2 sprig Curry leaves
- 18 grams Tamarind Other Ingredients
- 1 cup Black Eyed Beans (Lobia) , soaked in water for 2 hours
- 1 cup Coconut milk
- 1 teaspoon Turmeric powder (Haldi) To Temper
- 1 Cinnamon Stick (Dalchini)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 cloves Garlic , crushed
- 1 Dry Red Chilli
- 1 teaspoon Asafoetida (hing)
- Oil , for cooking
- Salt , to taste
How to make Mangalorean Style Lobia Gassi Recipe - Black Eyed Peas In Coconut Curry
To begin making the Mangalorean Style Lobia Gassi Recipe, in a Kadai/Pan, add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool.
Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown.
Add fresh grated coconut, tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from the pan and set it aside.
After roasting all the, and the spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.
Heat a pressure cooker with oil, add the ground masala paste and cook until oil/ghee separates from the sides of the pan.
Add in your soaked lobia, turmeric powder and salt, add about 1/2 water and cook the lobia for 3 whistle.
Remove and add the coconut milk and stir well, check for salt and adjust according to your palate.
To temper, heat a kadai, add mustard seeds, hing, curry leaves, garlic and dry red chilies and let it crackle for few minutes and pour it over the gassi and serve.
Serve the Mangalorean Style Lobia Gassi Recipe along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) to make a good meal for your Sunday lunch.
